Dave's Instant Pot® Lentil-Chicken Soup recipe

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Ingredients

7 cups water
1 (16 ounce) package dry lentils
1 tablespoon baking soda
12 ounces skinless, boneless chicken breast halves
1 tomato, diced
1 small onion, diced
3 cubes chicken bouillon
1 tablespoon chicken soup base (such as Better than Bouillon®)
1 tablespoon minced garlic
1 tablespoon cayenne pepper
1 tablespoon chopped cilantro
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ teaspoon oregano
¼ teaspoon chili-lime seasoning (such as Tajin®)

Nutrition Info

528.9 calories
carbohydrate: 73.9 g
cholesterol: 49.8 mg
fat: 4.1 g
fiber: 35.5 g
protein: 48.7 g
saturatedFat: 0.9 g
servingSize: -
sodium: 2955.5 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, lentils, and baking soda in the pot of an electric pressure cooker (such as Instant Pot®). Cover and soak,k 8 hours to overnight.

  2. Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced garlic, cayenne pepper, cilantro, salt, garlic powder, cumin, oregano, and chili-lime seasoning into the lentils and water.

  3. Seal pressure cooker, cook on \"Soup\" setting for 30 minutes. Release pressure through the quick-release method. Remove the cooked chicken from pot and shred, stir chicken back into the soup.

Recipe Yield

6 quarts

Recipe Note

This is a lentil soup that I make regularly. It's spicy and very filling.

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