Happy New Year! The Instant Pot has honestly been such a lifesaver, after having a baby. This is a recipe that my husband and I have been making for years, but now I can make it in the Instant Pot. Not only is it easier to prepare in the Instant Pot but the pressure cooker deepens the flavor and the soup has a better consistency.

Ingredients:
4 slices uncured thick-cut bacon, diced
1 medium onion, diced
2-3 carrots, diced
2 stalks celery, diced
1 clove garlic, minced
8 cups water
1 pound lentils
1 bunch parsley, de-stemmed and chopped
1 bay leaf
2 ½ teaspoons salt
¼ teaspoon pepper
½ teaspoon oregano
1 14.5 ounce can of diced tomatoes
1 tablespoon red wine vinegar
Grated pecorino cheese (optional)

Procedure:
1. Set Instant Pot to Saute. Once hot, add bacon and brown.
2. Add onion, carrots, and celery. Saute until veggies are softened and add garlic.
3. Add water, lentils, parsley, bay leaf, salt, pepper, and oregano.
4. Cover and seal the Instant Pot, and set to cook on Manual for 15 minutes. Afterwards, allow the cooker to release pressure naturally, which takes about 15 minutes.
5. Open lid and stir the soup. Remove the bay leaf. Add diced tomatoes and red wine vinegar.
6. Set Instant Pot to Saute and let simmer for 15 minutes, stirring occasionally.
7. Serve hot with a sprinkle of pecorino, if using.