Daves Instant Pot Lentil Chicken Soup Recipes
INSTANT POT® LENTIL CHICKEN NOODLE SOUP
Warm, comforting, chicken noodle soup with a twist. The lentils add texture and the dill add lemon juice add a nice tang.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 30.1 g, Cholesterol 59.4 mg, Fat 8.4 g, Fiber 11.2 g, Protein 23.4 g, SaturatedFat 3.5 g, Sodium 1281.9 mg, Sugar 3.9 g
INSTANT POT® LENTIL SOUP
I fell in love with lentil soup in the Middle East. This lentil soup is a richly textured, warming soup with complex depths of flavor. This recipe is simple but delightfully intense, and will bring you back to starry desert nights. Serve with grated Parmesan cheese, a dollop of yogurt, and a bit of fresh parsley on top.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 20
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chile powder. Cook for 2 more minutes. Stir in tomato paste.
- Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Saute Mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
- Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 35.6 g, Fat 8 g, Fiber 15.6 g, Protein 12.4 g, SaturatedFat 1.1 g, Sodium 547.4 mg, Sugar 4.7 g
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