A bowl of this Instant Pot Chicken Lentil Soup will keep you warm during cold winter days. This simple soup is perfect for your electric pressure cooker!
Turn on Instant Pot and press SAUTÉ. Pour in oil. When hot, add minced onion. Meanwhile, dice the potatoes. When the onion is translucent, throw in the potatoes, rinsed lentils, oats, salt and pepper and give it a good stir. At last add the chicken breast and stock. Cancel the SAUTÉ function.
Lock the lid and turn the steam release 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 (you can also wait until the pressure drops naturally).
Press the SAUTE button. Stir half and half (or 18% cream) and bring to a boil. Turn off and serve.
Notes
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 the pressure and time needed for it to drop its pressure (count with an extra 20-25 minutes).
Chicken – if you have some leftover cooked chicken, add this after you pour the half and half in.
Salt – the amount of salt needed can vary – this will depend on the level of saltiness your chicken stock has. So if not sure, add the salt at the very end after tasting the soup first.
The amount of lentils and potatoes can be slightly increased to make the soup thicker.
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: Chicken Lentil Soup Recipe, Instant Pot Soup Recipes
Nutrition Facts
Instant Pot Chicken Lentil Soup
Amount per Serving
Calories
371
% Daily Value*
Fat
13
g
20
%
Saturated Fat
4
g
25
%
Cholesterol
46
mg
15
%
Sodium
994
mg
43
%
Potassium
991
mg
28
%
Carbohydrates
38
g
13
%
Fiber
9
g
38
%
Sugar
5
g
6
%
Protein
23
g
46
%
Vitamin A
155
IU
3
%
Vitamin C
11.7
mg
14
%
Calcium
92
mg
9
%
Iron
4.9
mg
27
%
* Percent Daily Values are based on a 2000 calorie diet.
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