Chicken and lentil soup made in the Instant Pot (pressure cooker) – a healthy, nourishing meal that will fill you up and make plenty of servings so you can have leftovers for lunch or freeze the rest!
I’ve been hearing a lot about the Instant Pot affil link (a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot all in one) but it wasn’t until 2 weeks ago I started getting tons of requests for Instant Pot recipes. My curiosity led me to Amazon, where I found thousands of glowing reviews. Do I need one more appliance? Well of course I bought it to see what the big deal was and here is the first recipe I tried.
I decided to make a recipe I’m very familiar with (and my family loves) to see how it compares to my original and I have to tell you, I loved the results! I made some minor adjustments to my stove top Chicken and Lentil Soup, basically I reduced the liquid since nothing evaporates and I put all the ingredients in the pot at the same time. Closed the pot, pressed the “soup” button and let it cook 30 minutes (stove top takes closer to 2 hours). When it was ready I didn’t even have to shred the chicken, it was so tender it fell apart with my spoon.
This soup is so filling, I often make it with chicken thighs but breasts would also work.
To freeze any leftovers, transfer to an air-tight freezer safe container and store in the freezer for up to 3 months. To reheat, transfer leftover soup to a sauce pot on the stove and slowly bring to a boil, then simmer until heated through.
You can see more Pressure Cooker Recipes and Soup Recipes here!
Instant Pot (Pressure Cooker) Chicken and Lentil Soup
- 1 lb dried lentils
- 12 oz 3 boneless skinless chicken thighs, all fat trimmed
- 7 cups water
- 2 tbsp chicken Better than Bouillon
- 1 small onion, chopped
- 2 scallions, chopped
- 1/4 cup chopped cilantro
- 3 cloves garlic
- 1 medium ripe tomato, diced
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp oregano
- 1/2 tsp sazon, I used my homemade blend or paprika
- 1/2 teaspoon kosher salt, plus more to taste
- Place all the ingredients into the instant pot, stir and cover. Use "Soup" button and cook 30 minutes. When done and the pressure releases, shred the chicken and stir. Makes about 11 cups.