In a 6-Qt or 8-Qt instant pot, combine the lentils, olive oil, onion, carrot, celery, potatoes and zucchini.
1 ½ Cups Brown Lentils, picked through and rinsed, 1 Large Onion, 2 Large Carrots, 2 Ribs Celery, 2 Medium Potatoes, Cubed, 1 Medium Zucchini
Then, add vegetable stock, garlic, thyme, bay leaves and black pepper and stir.
5 Cups Low Sodium Vegetable Stock, 2 Large Cloves of Garlic, Minced, 1 ½ teaspoon Dried Thyme Leaves, 2 small Bay Leaves, Black Pepper to Taste
Place the lid onto the instant pot and set it to high pressure for 7 minutes.
After 7 minutes has elapsed, turn the instant pot off and let it naturally release for 10-15 minutes. See Note
After 10-15 minutes, manually release. After the pressure has been released, oped the lid, add the frozen peas and stir. The peas will warm up in a few minutes with the heat of the stew.
¾ Cup Frozen Peas
Let cool a bit before serving. This stays HOT for a while.