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Chicken and Lentil Soup (Instant Pot)

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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!

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.

Instant Pot (Pressure Cooker) Chicken and Lentil Soup

This soup is so filling, I often make it with chicken thighs but breasts would also work. And if you are on Weight Watchers it’s now only 1 Smart Point on the Freestyle Plan!

Freezer Tips:

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

4.89 from 84 votes
1
Cals:263
Protein:23.5
Carbs:40
Fat:3
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!  
Course: Soup
Cuisine: American
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!
Total: 45 mins
Yield: 8 servings
Serving Size: 1 1/3 cup

Ingredients

  • 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

Instructions

  • 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.

Last Step:

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Nutrition

Serving: 1 1/3 cup, Calories: 263 kcal, Carbohydrates: 40 g, Protein: 23.5 g, Fat: 3 g, Saturated Fat: 0.5 g, Cholesterol: 40 mg, Sodium: 503.5 mg, Fiber: 6.5 g, Sugar: 1.5 g

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Instant Pot (Pressure Cooker) Chicken and Lentil Soup – This delicious soup is quick, and leftovers are freezer-friendly!

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516 comments on “Chicken and Lentil Soup (Instant Pot)”

  1. Really impressed with this recipe! I was afraid it would lack flavor or have the wrong texture but this was spot on!

    SO easy to make
    Love that it has lentils and veggies, no dairy, less meat
    Tastes even better day after day 🙂

  2. I have made this with the stove-top recipe before and loved it so thought I would try the Insta-Pot version. Also delicious — even though I actually forgot to add the Better Than Bouillon! I thought the only difference was that it needed a slight bit more salt. My family still loved it. Super simple and now even quicker. Great recipe!

  3. Didn’t change a thing and it was amazingly delicious. Served with some crusty peasant bread and butter. Perfect for the fall !

  4. I only had red lentils on hand so that is what I used and the lentils desintegrated.  I did a quick google search and that’s is normal so use green or black lentils when cooking this.  It was still really good but it had a puréed texture.   I will try again with a different lentil next time.  

  5. My husband said he could eat this every day! I used the entire sazon packet instead of adding extra salt. I put it in the slow cooker all day and it was perfect. This is a great way to use less meat—I asked my butcher to repackage some boneless skinless thighs for the amount I needed. 

  6. This is ridiculously good and SO flavorful!  I only had two chicken thighs and it turned out fine. Also made it on the stove. 

  7. I love this recipe. I have made it countless times and my family always requests it. My only recommendation for those making it is to let the lentils soak in water for 2 hours before making it, and dump put the water they soaked in. It helps with gas and bloating. 

  8. This was delicious! I left out the cumin and made my own sazon without cumin since my fiance doesn’t like it. I used chicken breasts since that’s what we had on hand.

  9. I’ve been trying to find more things to make with my instant pot and this was perfect! So easy! Love that I didn’t have to sauté anything, just dump it all in. Super filling too!