Instant Pot Chicken Lentil Soup
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Instant pot chicken lentil soup is one of our favorite family staples during the soup season. I have taken my grandmother’s recipe that she has been following for decades and adapted it to a pressure cooker.
This easy soup recipe has genuinely become our go-to for comfort and ease, perfect on busy nights or cozy weekends. Thanks to the instant pot, it is a hassle-free cooking experience, without having to stand at the stove, checking the heat or worrying about it boiling over.
How to make chicken lentil soup in an instant pot
The process is very simple. You can do it two ways. Either you gather and prep all the ingredients in advance, or you work as you go. When making this recipe for the first time, perhaps use the first option.
There are basically five stages: First is the prep, next is the saute part, then dump the rest of the ingredients in the pot minus half-and-half. Pressure cooking and finally adding the creaminess with half-and-half.
Tools and kitchen gadgets needed
- Measuring cups and spoons – Or a kitchen scale!
- Instant pot – You can use either a 6-quart (6-liter) or an 8-quart (8-liter) for this recipe.
- Cutting board and knife – To cut the produce.
- Wooden spoon – For stirring.
You literally only need basic tools plus the electric pressure cooker.
Note: At the bottom of this post is a printable recipe card with a complete recipe and clear instructions.
Serving suggestions
What to serve with chicken lentil soup?
Any homemade loaf, whether it is a potato bread or brown soda bread, elevates this simple soup, but store-bought dinner rolls or buttered toast are tasty options as well.
As for the main course, I recommend choosing a dish that does not contain any cream. Zucchini boats are a great choice. They go well with this creamy soup.
Or, serve it with a salad of your choice to make it a lighter meal.
Ingredient substitutions
Cooking oil: Sunflower oil can easily be substituted with vegetable oil or olive oil.
Lentils and potatoes: For a thicker soup, increase lentils to one cup and consider adding an extra potato.
Broth: Chicken stock can be swapped for chicken broth or vegetable broth. I usually make my own using this instant pot chicken stock recipe, it makes a big difference in flavor.
Chicken: Rotisserie or leftover chicken works wonderfully, just shred and add at the end, heating until warmed through. You can add as much or as little as you would like.
FAQs
Red lentils cook faster and may become mushy. I don’t recommend using them.
Yes, you can! Simmer on the stovetop without the cream for 30-40 minutes or until lentils and chicken are tender.
This pressure cooker chicken lentil soup will last up to three days when stored properly in the fridge.
This soup is definitely one of the easy instant pot recipes I have on the blog. It is almost a dump-and-go recipe, and technically, you don’t need to saute the onion if you are in a hurry. If you decide not to do it, omit the oil completely!
I’d love to hear how yours turns out! Feel free to share your experience or variations in the comments below. Enjoy!
More instant pot recipes for you to try
Minestrone is another delicious option, loaded with vegetables, it’s even better with a drizzle of olive oil and a sprinkle of parmesan. Creamy split pea soup and beef and barley soup are two more cozy favorites, perfect for cold days and full of comforting flavor.
Watch the video below to see just how easy this chicken lentil soup really is.
Instant Pot Chicken Lentil Soup Recipe
Ingredients
- 2 tablespoons vegetable oil (see note 1)
- 1 onion (minced), see note 2
- 2 potatoes (peeled & cubed)
- ⅔ cup uncooked lentils (rinsed), 150 grams
- ½ cup quick oats (50 grams)
- 1½ teaspoons salt
- black pepper (a pinch)
- 6 cups chicken stock (1.5 liter)
- ½ pound uncooked chicken breast (cut in half lengthwise), 250 grams
- 1 cup half-and-half (250 milliliters), see note
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Instructions
- Turn on the instant pot and press “SAUTÉ”. Pour in the oil and add minced onion. Saute, stirring occasionally, about 4 minutes.
- When the onion is translucent, cancel the “SAUTE” function and add in diced potatoes, rinsed lentils, oats, salt, pepper, chicken stock and chicken breast. Stir.
- Lock the lid in its position and turn the steam release valve to “SEALING”.
- Press the “MANUAL” (PRESSURE COOK) button and adjust the time to 10 minutes. When the cycle is finished, wait 10 minutes before releasing the pressure manually by turning the vent to “VENTING” (you can also wait until the pressure drops naturally).
- Remove the lid. Press the “SAUTE” button. Stir in the half-and-half and simmer for 3 minutes.
- Best served with fresh bread!
Notes
- Use any mild oil you have on hand!
- Either yellow or white onion will work great. Medium is perfect, but if you use a large one, you might need to add an extra tablespoon of oil.
- This recipe was made in a 6-quart (6-liter) instant pot.
- The cooking time stated in the recipe does not include the time needed for the pot to come to pressure and the time needed for it to release pressure. Count with extra 20 minutes.
- Chicken – This recipe works great with leftover cooked chicken. If you have it on hand, add it after you pour in the half-and-half.
- To make this soup even thicker, you can slightly increase the quantities of lentils (use 1 cup instead of 2/3 cup) and potatoes (add 1 more).
Delicious! I added carrots because I always do and sorry I didn’t have any quick oats.
There is chicken broth listed in the ingredients but not in the directions. Please proofread and make sure all steps are included
Thanks for letting me know, Gail! I have rewritten the first step so that the instructions are clearer. There is also a video which you can watch, if in doubt. Thank you.
Loving the look of this recipe! I do have one question though. Can I substitute coconut milk for the half & half or cream? Can’t tolerate the dairy. Thank you Julia!
I have never thought of using coconut milk but I don’t see a reason why not!Not sure about the amount though. Maybe add a little less first.Taste it and add more coconut milk only if you feel it’s needed. Let us know if you do give it a go!
This soup sounds so delicious! I never thought to add oats into soup before – I’m super intrigued! WIll have to try making this on the stove top since I don’t currently own an Instant Pot or pressure cooker : ((
I am sure the stove top version will be equally delicious :) The oats are a great addition here.
This looks divine! I love lentils, and chicken, and potatoes, and all the things that make this creamy soup what it is. I’m bookmarking and sharing this recipe. Can’t wait to make it! :)
Thank you so much, Traci!
Sounds like a fantastically filling recipe for these cold weather days!
Definitely!
This sounds so delicious! Always looking for new fun things to make in my Instant Pot, so I’ll have to add this one to the list!
Happy to hear that! :)
I bet this is delish!
Yes, it is, Rebecca!