Description
A quick, hearty, and comforting soup perfect for Instant Pot beginners using pantry staples like lentils, chicken, and aromatic vegetables.
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 medium carrots, chopped
1 celery stalk, chopped
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1 cup split red lentils, rinsed
1.5 cups shredded rotisserie chicken
6 cups low-sodium chicken broth
1 teaspoon salt
Black pepper, to taste
Juice of half a lemon (optional)
Instructions
Set Instant Pot to Sauté and add olive oil.
Add onion, garlic, carrots, and celery. Cook 4–5 minutes until soft.
Add cumin, paprika, turmeric, salt, and pepper. Stir.
Add lentils, broth, and chicken. Stir again to combine.
Cancel Sauté, seal the lid, and set to Pressure Cook (High) for 12 minutes.
Let the pressure release naturally for 10 minutes, then manually release the rest.
Open lid, stir, taste, and add lemon juice if desired.
Notes
Use chickpeas for vegetarian version.
Freezes well for up to 3 months.
Add spinach at the end for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooked
- Cuisine: American
Nutrition
- Calories: 240
- Fat: 8g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 55mg
Keywords: beginner instant pot, easy soup, chicken lentil soup, one pot meal