Instant Pot (Pressure Cooker) Chicken and Lentil Soup
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 ounces (3) boneless skinless chicken thighs, all fat trimmed
7 cups water
2 tablespoons chicken Better than Bouillon
1 small onion, chopped
2 scallions, chopped
¼ cup chopped cilantro
3 cloves garlic
1 medium ripe tomato, diced
1 teaspoon garlic powder
1 teaspoon cumin
¼ teaspoon oregano
½ teaspoon sazon (I used my homemade blend) or paprika
½ 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.
Melissa’s note – it took my magic pot about 45 minutes to release naturally after cooking ended.
• Total Time: 45 Minutes
Source: Skinnytaste.com (Servings: 8 | Yield: Makes about 11 cups (1 1/3 cup each) Makes about 11 cups)
Miss Manners PSA – to the cranky guy in Fred’s …. if you need me to move, say excuse me to me, don’t ram and tap the freezer door loudly and sigh in disgust. I am in a walking boot doing the best I can.