(Ready in about 15 minutes | Servings 6)   
Ingredients:
1 tablespoon olive oil
1 onion, diced
2-3 cloves garlic, peeled and minced
1 ½ pounds sweet potatoes, diced
1 teaspoon cumin powder
2 tablespoons chili powder
1 teaspoon celery seeds
1 cup dried lentils
1 teaspoon sea salt
1/4 teaspoon ground black pepper
4 cups vegetable broth
2 (15-ounce) cans kidney beans, drained and rinsed 1
tablespoon curry paste
1 (15-ounce) can coconut milk  
28 ounces tomatoes, diced
1 tablespoon parsley, roughly chopped
1/2 cup fresh cilantro, roughly chopped  
1 tablespoon apple cider vinegar   


Directions:


Click the “Sauté” function. Then, warm olive oil; add onion and garlic and sauté until tender.


Add the sweet potatoes and cook for 1 to 2 more minutes. Click “Cancel” button. Add all of the remaining ingredients to your cooker.


Close the lid and put the steam valve to ‘sealed’. Choose “Manual” and adjust the time to 10 minutes.

After the pressure has released, open the lid. Ladle the soup into individual bowls and serve hot!