My tweak of ingredients:

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3 Tbsp olive oil or butter

1 cup diced onion

2 cups mirepoix

2 Tbsp minced garlic

Kosher salt

1 ½ cups brown or green lentils

4 cups frozen kale

6 cups chicken broth (2 pkt bone broth, 3-4 bouillon cubes)

½ cup Japanese soup base concentrate

1 palm poultry seasoning

3 cups cubes of one of the following: sweet potatoes, potatoes, cauliflower florets, butternut squash, carrots

1 cup peas

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1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and celery and cook until softened, about 5 minutes.

2. Add in garlic and saute for 30 seconds. Stir in a big pinch of kosher salt.

3. Pour in the broth and scrape bottom of pot so nothing is sticking.

4. Add in the rest of your chosen ingredients (kale, squash, potatoes, carrots, cauliflower, peas, Japanese soup base, poultry seasoning) and a bit of fresh cracked pepper.

5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes.

6. When time is up move valve to venting.

7. Stir in a couple big pinches of kosher salt (or to taste) and some extra pepper. Ladle into bowls and enjoy!

Notes:

Original ingredients:

3 Tbsp olive oil or butter

1 cup diced onion

2 ribs of celery, diced

1 Tbsp minced garlic

Kosher salt

½ cup of one of the following: pearl barley, brown rice, lentils or soaked dried navy beans (1 ½c brown or green lentils with no meat version)

6 cups chopped of one of the following: cabbage, spinach or kale

1 ½ – 2 pounds of one of the following: boneless, skinless chicken breasts/thighs or pork

6 cups chicken broth (or 6 cups water + 2 Tbsp Better than Bouillon Chicken Base)

½ tsp dried rosemary

½ tsp dried sage

½ tsp dried thyme

1 bay leaf

Fresh cracked pepper

3 cups cubes of one of the following: sweet potatoes, potatoes, cauliflower florets, butternut squash, carrots