Instant Pot Chicken & Lentil Soup

Chicken and red lentils in a gently spiced soup, thick enough to be a meal.

TIME BREAKDOWN
Prep: 15 min
Cook: 40 min
Total: 55 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 400g skinless boneless chicken thighs
  • 150g red lentils, rinsed
  • 1.2 litres hot chicken stock (2 stock cubes)
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh coriander
  • Salt and black pepper to taste

Method

  1. Select Sauté and heat the oil. Cook the onion, carrots and celery for 5 minutes. Add the garlic, cumin and turmeric and cook for 1 minute.

  2. Add the chicken, lentils and stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice.

  3. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 8 minutes.

  4. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

  5. Lift out the chicken and shred it with two forks, then return it to the pot.

  6. Stir in the lemon juice, season to taste, scatter over the coriander and serve hot.