This Instant Pot Chicken & Lentil Soup will become a warming, cloudy day staple in your home. Comforting, nourishing, and packed with protein to keep your belly full and happy.
I was going to apologize for posting yet another IP recipe, but then I thought “Why would I do that?”. This Instant Pot Chicken & Lentil Soup is already a bonafide hit in this household and I know it will become one in yours too. So, why on Earth would I not share it with you? Just because my last three posts have been Instant Pot posts? Lol! It’s like my blog has been hijacked by the Instant Pot. But I’m having so much fun with it so why not?
Truthfully, I haven’t been making anything new these days that’s not in the IP. Un-blogworthy toast or oatmeal for breakfast (although I have been planning on making steel cut oats in my Instant Pot once my quick oat stash has been depleted, so haha!), standard green smoothie lunches and IP dinners! The weather on the wet coast … oops … west coast has been cloudy and rainy so stewy, soupy meals have been hitting.the.spot.
This Chicken & Lentil Soup hits that spot, big time.
This textures in this soup are key. I used small, plump lentils from the bulk store at the Granville Island market. In fact every ingredient, except the dried spices, in this delectable soup is from this incredible market. From the lentils, to the fresh broth, the veggies and even the chicken thighs. I know I moan a bit about the rain in Vancouver sometimes, but there are massive perks too!
I shop at Jackson’s at the market for my fresh poultry. The great thing about going directly to a butcher is the advantage of customizing. For instance, Joe loves my hot wings. I make these for him once a week, at least. He far prefers the wingettes over the tiny drumsticks, but the grocery store will pre-pack those suckers in there. At the counter, it’s wingettes only, baby. Love it!
Using thighs in this recipe not only makes it much more cost effective, the meat is so tender and shreds very easily after only 30 minutes in the good ole Instant Pot.
This soup makes a good four to six servings. Great to feed a hungry family of four or feed a hungry duo for days. Great for the freezer also!
Yields 4-6 servings
- 1 1/3 cups dried green lentils
- 8 chicken thighs, trimmed of fat
- 4 cups chicken broth
- 3 cups water
- 1 small onion, diced
- 2 green onions, thinly sliced
- 1/4 cup freshly chopped basil
- 3 cloves garlic, minced
- 1 ripe tomato, diced
- 1 bay leaf
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp paprika
- 2 tbsp sea salt
- fresh pepper to taste
- optional: garnish with thinly sliced green onions
- Place all ingredients into the Instant Pot and give them a good stir
- Lock the lid in place, ensuring the steam valve is sealed
- Press the "Soup" button and adjust the time to 30 minutes
- Let the pressure naturally release for ten minutes, then release the steam valve and take off the lid
- Using two forks shred the chicken right in the pot
- Stir and serve