This came from https://www.gimmesomeoven.com/lemony-lentil-soup/ with some variation.
Splash of cooking oil (recipe recommends olive oil)
1 cup diced carrot
1 cup diced onion (I used frozen chopped)
5 cloves minced garlic
6 cups veggie stock (I used Better than Bouillon)
2 cups red lentils (14 oz bag)
2/3 cup corn (I used frozen)
2 tsp cumin
2 tsp curry powder (recipe said 1.5, I screwed up and read wrong line and put in 2)
2 tbsp lemon juice
(recipe recommended lemon zest but I didn’t have on hand)
Heat pot in sauce mode; when hot, add a splash of oil and cook onions and carrots in them for 5 min or until onion is soft. Add garlic and sauce for another minute or so. Add all other ingredients except lemon; pressure cook for 8 minutes. Allow natural release for at least 10 minutes then open. blend a bit with immersion blender to create a creamy texture. Stir in lemon juice.
Results: Not bad. A bit too intense, flavor-wise. Maybe make a weaker broth base next time, and cut back a touch on the curry powder. Also maybe up the lemon or add in lemon zest next time. The texture was quite thick, especially on reheating. I think it might be good to add a bit more liquid to have more of a soup-like texture.
For next time:
Acquire lemon zest
Add 2 cups additional water
use a bit less curry powder