Instant Pot Lentil Chicken Noodle Soup

This comforting soup is a fusion between lentil soup and chicken noodle soup. Made in the Instant Pot, it is seasoned with dill for extra flavor.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 293 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon lemon juice
• 1 tablespoon all-purpose flour
• 1 teaspoon paprika
• salt and ground black pepper to taste
• 2 stalks celery, sliced
• 6 cups chicken broth
• 1 medium onion, chopped
• 1 cup lentils
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried dill
• 1 pound cubed, cooked chicken
• 10 baby carrots, sliced
• 1 cup egg noodles (such as No Yolks®)
• 0.5 teaspoon thyme

Recipe Instructions

Step 1

Add broth, chicken, lentils, parsley, paprika, dill, and thyme. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.

Step 2

Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Turn the pot off and remove the lid. Stir in noodles and lemon juice. Let sit for 15 minutes or until noodles are cooked. Ladle into bowls and salt and pepper to taste.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter and add onion, carrots, and celery. Saute for 2 minutes. Sprinkle flour over the vegetables, stir, and hit cancel.