Instant Pot Lentil Soup with Vegetables
This Instant Pot Lentil Soup is loaded with brown lentils, flavorful vegetables, and shredded chicken. An easy, hearty pressure cooker soup recipe that's healthy, easy to make, budget-friendly and perfect for chilly winter days!
Servings: 6
Ingredients
- 1 Tbsp olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 tsp ground coriander
- 1 1/2 tsp cayenne pepper
- 1 tsp chili powder optional
- 1/2 tsp ground ginger
- 2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 Tbsp tomato paste
- 1 large carrot peeled and diced
- 2 stalks celery
- 1 1/2 cups brown or green lentils rinsed and drained (300g)
- 1 15 oz can diced tomatoes (400g)
- 6 cups chicken broth (1.5l)
- 1 pound boneless skinless chicken breasts (450g)
- salt and pepper
For the topping:
- fresh coriander or parsley
- sour cream or greek yogurt
- balsamic vinegar
Instructions
- Press “Saute” button on Instant Pot and add olive oil.
- When hot, add the onions and saute, stirring occasionally, until tender, about 3 minutes.
- Add the garlic, spices, and tomato paste. Cook, stirring constantly, for one minute.
- Add carrots and celery and cook for 2 more minutes.
- Add the lentils, diced tomatoes, and chicken broth. Stir.
- Add chicken to the pot.
- Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position.
- Press the “Manual” button and set the timer for 13 minutes.
- After the time is up do a quick-release.
- Once venting is complete, remove the lid of the Instant Pot.
- Take out the chicken and shred it with two forks, transfer it back into the pot, stir to combine and season to taste with salt and pepper.
- Serve topped with 1-2 tsp balsamic vinegar (trust me!), sour cream, and fresh coriander or parsley.
Nutrition
Calories: 352kcal