Instant Pot Lentils Braised with Beets & Red Wine

Directions

1. Press “sauté” button on Instant Pot and add 3 Tbsp (45 mL) butter. Once melted, add beets, onions, carrots, and celery. Cook for 3-5 minutes, until slightly softened. Add the garlic and saute for 1 minute longer.
2. Pour in wine and scrape any browned bits from the bottom of the pot. Allow the wine to reduce.
3. Pour in stock, scraping up any browned bits. Add lentils, thyme, and bay leaf to the pot and stir to combine.
4. Press cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 8 minutes for the pressure to build, then the timer will begin.)
5. Once the timer has stopped, let the pressure release naturally for 10 minutes, then turn to vent to release the remaining pressure completely before opening the lid.
6. Meanwhile, prepare the browned butter. Place 3 Tbsp (45 mL) butter in a small saucepan over medium-high heat. It will bubble and froth and eventually turn a nutty golden brown. Remove the butter from the heat.
7. Remove bay leaf from the lentils. Stir in the browned butter and season with salt and pepper. Garnish each serving with crumbled Feta cheese.