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!
Soup
4.9 (102)

Instant Pot Chicken and Lentil Soup

Wholesome and satisfying, this Chicken and Lentil Soup made in the Instant Pot is ready in a mere 30 minutes using just a few simple ingredients. It's a breeze to prepare, and any leftovers can be conveniently stored in your refrigerator or freezer for later enjoyment!

Prep Time
0 minutes
Cook Time
0 minutes
Servings
8 servings
Calories
263
AmericanTotal: 45 minutes

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Ingredients

  • 1 lb dried lentils
  • 1 small onion
  • 2 scallions
  • 1/4 cup chopped cilantro
  • 3 cloves garlic
  • 1 medium ripe tomato
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/4 tsp oregano
  • 1/2 tsp sazon
  • 1/2 teaspoon kosher salt
  • 12 oz 3 boneless skinless chicken thighs, all fat trimmed
  • 7 cups water
  • 2 tbsp chicken Better than Bouillon

Instructions

  1. 1

    Add all the ingredients to the instant pot, give it a good stir, and secure the lid. Select the “Soup” setting and let it cook for 30 minutes. Once the cooking cycle is complete and the pressure has released, shred the chicken and mix everything together. This recipe yields approximately 11 cups.

Nutrition Information

263
Calories
23.5g
Protein
40g
Carbs
3g
Fat
0.5g
Sat. Fat
503.5mg
Sodium
* Nutrition information is per serving (1 1/3 cup)

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