Turkey stock in pressure cooker lentil soup

My first pressure cooker experience!

Pressure Cooker Lentil Soup
(serves four as a main course)

3 strips bacon, chopped
1 large onion, chopped
4-5 celery stalks, chopped
6-8 cloves garlic, minced
3-4 carrots, chopped
1 T. dried oregano
½ cup red wine
5-6 cups chicken, turkey, or vegetable stock
1 ½ c. dried lentils
salt, pepper, and balsamic vinegar to taste
Grated Parmesan cheese (optional)

Set your pressure cooker to the lowest sauté temperature (or do the prep in a pan, if your pressure cooker can’t sauté). Add the bacon and cook, stirring occasionally, until most of the fat has rendered out and the bacon is almost crispy.

If there’s more fat in the pan than you want in your soup, spoon some out. Otherwise, turn up the heat a bit (my pressure cooker has a “brown” setting) and add the onions. Cook, stirring occasionally, until they begin to wilt. Then add the celery and garlic and continue cooking until the vegetables begin to brown. Add the carrots and oregano, and cook a few minutes more.

Add the wine, and cook until it has almost evaporated. Then add the stock and lentils, and put the lid on. Set it on high pressure, and cook for 8 minutes. Let the pressure drop on its own (if you’re going to open it right away, cook it for 10 minutes). Open the cooker, and add salt, pepper, and balsamic vinegar.

Serve with Parmesan cheese, if you like.