LENTIL AND BACON SOUP

One IP lentil and bacon soup. That would normally be a two hour slow cook. In the Insta, make that 35 mins. Mind blown. Recipe as follows!

4 x medium brown onions (chopped)

1 x full bulb of garlic (shelled and trimmed but not minced)

6 x med/large carrots (sliced)

2 x celery stalks (finely sliced)

1 x can chopped tomatoes

1 x 750g boneless smoked gammon joint, cut into six or eight large chunks

3 to 4 small chorizo (in the UK, Morrisons' cooking variety are ideal or use two small packs prepared and small cube cut from your supermarket

1.5 cups yellow split peas/lentils (washed and drained) - you can also go 50 to 50 yellow and red lentils

1 cup pearl barley (washed and drained)

0.5 cup frozen peas

1tsp cumin

1tsp paprika

4 tbsp dried parsley

1.5litres vegetable stock (max of 2 stock cubes in the water)

Note: requires no added salt or pepper

Coat the base of the IP sleeve with regular olive oil, and on sautee mode add all the onions and garlic. Stir until the oil is bubbling, then add the entire gammon joint. This should fully cover the base of the pot. Over the next five minutes turn all the meat over a few times to seal it.

Add all the chorizo and give the mixture a good stir.

Now pour in all the stock, and stir again. Add the carrots and celery. Add the cumin, paprika and parsley. Stir and turn off sautee mode.

Pop the lid on and set the IP to stew mode for 15 minutes.

When the 15 is up, fast vent and when depressurised take the lid off and pour in everything else - i.e. the tomatoes, split peas/lentils, pearl barley and frozen peas.

Pop the lid back on, and this time use soup mode for 15 minutes.

On completion, fast vent (or if you want everything super soft allow to naturally vent) and on removing the lid use a fork to shred the gammon, which should fall apart like you would hope.

Stir like mad to break everything up fully, and then serve with crusty bread.

Should also be amenable to liquidising if you prefer your soup smooth rather than chunky!

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