Dave's Instant Pot® Lentil-Chicken Soup

This yummy lentil soup is made in the Instant Pot® and takes very little effort, but plan a day ahead, as the lentils need to be presoaked.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 529 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.