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!

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!
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4.88 from 82 votes
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Instant Pot (Pressure Cooker) Chicken and Lentil Soup

263 Cals 23.5 Protein 40 Carbs 3 Fats
Total Time: 45 mins
Yield: 8 servings
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!  


  • 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.


Serving: 11/3 cup, Calories: 263kcal, Carbohydrates: 40g, Protein: 23.5g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 40mg, Sodium: 503.5mg, Fiber: 6.5g, Sugar: 1.5g
WW Points Plus: 7
Keywords: chicken and lentil soup, homemade chicken and lentil soup, Instant Pot Soup, pressure cooker chicken and lentil soup

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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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  1. Natural release or quick release? I think natural release but not sure. I’m hungry, it smells good. I can’t wait. 😉

  2. The easiest recipe to date. I did adjust it. I sauté the onions, garlic, added bacon and celery with it. Then added it to the instapot. I didn’t have better than chicken powder, scallions or 3 lbs of chicken breast. So I added the Goya chicken packets 3 of them due to 2 cup per packet, added 2 chicken breast approximately under 1.7 lbs of chicken (it was still a lot) and then sealed it for 30 mins. It was soooo good. I am on day 3 of my soup. Delicious. Thank you! I am going to try more bean based soup. 

  3. THE BEST!! SOOOOO good! First time trying lentils. Thank you for this delicious recipe =)

  4. Love this soup! Going to make it again tonight, but only have red lentils. Think that will work?

  5. Amazing! So easy full of flavor. Love this soup!

  6. Thank you for the recipes! Are the points given for 1 cup serving?

  7. This is one of my favorite soup recipes- delicious- I plan to make it for dinner this weekend- What are some good sides to go with it?

  8. The Instant Pot Chicken Lentil Soup recipe is one of our absolute favorite recipes — we make this every week.

    If I want to increase the recipe — and am using an 8-quart Instant Pot, instead of a 6-quart — can I just increase the ingredients in the same ratio? Has anyone else tried this?

  9. I almost never comment on recipes, but this one is top-notch. I don’t really change anything, just add bacon at the start. My incredibly picky 8 year old requests this, eats 2-3 helpings of it AND asks for leftovers for lunch the next day, so most definitely a winner! (Plus it’s absolutely delicious!!)

  10. Hi Gina! What size Instant Pot do you use? I have the small 3 qt and will probably need to adjust the recipe…
    Thank you!

  11. Delicious soup. I have made it many times

  12. This gives me so many options. I do own an instant pot and love it! I make my own version of minestrone soup. About 2 points (blue) per serving on Weightwatchers.
    3 types of beans, chopped zucchini tomato sauce, carrots, zucchini and yellow squash, 1/4 cup of olive oil. Seasoned with 1 clove of garlic, seasoned salt and pepper. Potatoes and/or pasta can be added (adjust WW points accordingly). Very tasty and filling meal. Thanks Gina for all your wonderful recipes. I love that they are tasty and healthy at the same time.

  13. Oh my goodness! I’ve made this twice this month! Will continue to make regularly! My whole family, and extended, loved this! Didn’t change a thing except to add one more tomato and it is perfection! I’m having a bow right now.

  14. I made this today but left out the chicken since I am not allowed to have meat at the moment. It is delicious. I added some celery and some eggplant that I had on hand. I think it would taste even better with a can of green chilis. I had to puree it and it still tastes fabulous!

  15. I have made this twice in the past two weeks–it was delicious both times and incredibly easy. Omitted the tomato since my family doesn’t like tomatoes. I added some celery and carrots. The family loved it!

  16. Could this be made on the stove or in a slow cooker? It looks SO good, but I don’t have an Instant Pot.

    • Yes. 🙂 look at this recipe

    • Erin yes it can be made in a slow cooker. I have a recipe from WW to do Smoky Slow cooker Beans and Greens. this is from Dry Beans. Cook time is 4 hrs. and 20 minutes.


  17. Our family enjoys so many of your recipes, Gina, but this might just be my all time favorite! Such wonderful flavors and so super easy to prepare. I didn’t have Sazon so I used smoked paprika. I used some Swansons low sodium chicken broth and some water with BTB – all combined to equal the 7 cups. Served it with hot sauce. This will be a frequent meal this winter. Thank you! Next up is the black bean soup with smoked turkey. 

  18. My soup turned out more like a “stew”. The broth completely evaporated. Any tips/suggestions? I thought I followed directions.. 
    Still Delicious!!!

    • I added more water (8 cups) and when I reheat it I put a couple tbsp of water in the container, shake it up and pour it over 

  19. This soup turned out great! I used frozen chicken breasts instead of thighs and cooked for 30 mins on the soup function.

  20. Someone on another site asked for soup recipes, a couple of people mentioned this one and we just happened to have three bone-in thighs left from a big package we used for chicken cacciatore last night. We had already frozen the thighs so I used them without thawing (a big advantage of using a pressure cooker is not having to thaw ingredients, you just add cooking time).

    I substituted four cups of broth for an equal amount of water and since I didn’t have Better than Bouillon used three teaspoons regular chicken bouillon with the last three cups of water. I used a teaspoon of garlic powder for each missing close of garlic (the cacciatore cleaned us out), added a cup of diced carrots and used paprika instead of the sazon. No cilantro either, but not something we’d miss.

    This was not quite as skinny as the recipe intended because my thighs were skin on and bone in, but I pulled off the skin and pulled out the bones before serving.

    I increased the cooking time to 36 min. to account for the frozen thighs and naturally released (not quite done after 49 minutes NR but easily vented in minutes when I turned the lever). Overall cooking  time was almost two hours to include pressurizing and depressurizing the pot, which was fine since I started just after 9 a.m.! 

    This is a keeper!