Golden Chicken Tacos
Lentil & Bacon Soup
| By : |
| Servings |
6 Servings
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Ingredients
To prep:
- 1 tbsp avocado oil
- 1 package bacon approx. 7 oz/200 g
- ¼ onion
- 2 cloves garlic
- 5 Saladette tomatoes
- Salt and pepper
- 500 ml chicken or beef broth
- chile de árbol whole or powdered
- 1½ cup lentils
Optional for serving (Other accompaniments):
- lemon
- Manchego cheese
Ingredients
To prep:
Optional for serving (Other accompaniments):
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute on High and set the time to 20 Minutes. Once Hot appears on the Instant Pot control panel display, pour in the tablespoon of avocado oil and let heat up.
- Cut bacon into small pieces and add to the Instant Pot®. Sauté for a few minutes until crispy.
- Meanwhile, in a blender or food processor, add the ingredients for the broth for the lentils: onion, garlic, tomato, salt, pepper and a little chicken broth. Blend until a homogeneous mixture is obtained. Strain and add to the Instant Pot®.
- Add 2 whole chiles de árbol or 1 tsp chile de árbol powder, to taste.
- Rinse the lentils and add pour broth into the Instant Pot® and press Cancel.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth, set to High pressure, and set the time to 10 Minutes.
- After the cooking time is up, press Cancel and let the pressure release naturally. It's ready when the float valve drops into the lid.
- Serve and accompany with a few drops of lemon and/or grated Manchego cheese.
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