Daves Instant Pot Lentil Chicken Soup Recipes

CHICKEN, LENTIL, AND SPINACH SOUP RECIPE

Steps:

• Heat olive oil in a large pot or dutch oven over medium high heat.
• Add in the onions, carrots, celery, and garlic, and cook until vegetables begin to soften, about 5 minutes.
• Add in the tomato paste, and stir to coat the vegetables. Cook until the tomato paste begins to darken a little, about 2-3 minutes.
• Stir in the broth or water, lentils, paprika, salt, and pepper. Bring to a boil. Add in the chicken and cook for about 5 minutes. Turn heat to medium low, cover, and continue to cook for about 35-45 minutes, or until chicken is cooked through and lentil are tender, but not mushy. Check periodically to stir, and make sure that the soup isn't boiling or bubbling too much.
• Using two forks shred the chicken breasts. Stir in spinach and lemon juice. Cook until spinach wilts, about 2 more minutes. Turn off heat. Stir and lemon juice and season with additional salt and pepper as desired.

INSTANT POT® LENTIL CHICKEN NOODLE SOUP

Steps:

• 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.
• 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.
• 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.

DAVE'S INSTANT POT® LENTIL-CHICKEN SOUP

Steps:

• 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.
• 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.
• 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.