Instant Pot Lebanese Lentil Soup
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 Yukon Gold potato, peeled and diced
1 carrot, peeled and diced
1 tomato, diced
2 celery ribs, diced
1 clove garlic, chopped, or more to taste
1 1/2 teaspoons kosher salt
3/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon allspice
4 cups low-sodium vegetable broth
2 cups water
1 1/2 cups red lentils
2 pita bread, cut into squares
1 pinch salt
Preheat the oven to 400 degrees F (200 degrees C).
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over the vegetables and stir until fragrant.
Pour in stock, water, and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
Bake in the preheated oven until toasted, about 8 minutes.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
Divide soup among bowls and scatter a handful of pita chips over each. Cut the second lemon into wedges and serve alongside.