Instant Pot Chicken And Lentil Soup Recipes

INSTANT POT® LENTIL CHICKEN NOODLE SOUP

Instant Pot® Lentil Chicken Noodle Soup image

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

Ingredients

2 tablespoons butter
1 medium onion, chopped
10 baby carrots, sliced
2 stalks celery, sliced
1 tablespoon all-purpose flour
6 cups chicken broth
1 pound cubed, cooked chicken
1 cup lentils
1 teaspoon dried parsley flakes
1 teaspoon paprika
1 teaspoon dried dill
½ teaspoon thyme
1 cup egg noodles (such as No Yolks®)
1 tablespoon lemon juice
salt and ground black pepper to taste

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 CHICKEN AND LENTIL SOUP RECIPE

Instant Pot Chicken and Lentil Soup Recipe image

Make a delicious and healthy meal with this Instant Pot chicken and lentil soup recipe. It's easy to make and serves plenty for the whole family!

Provided by Mia Graham

Categories Soup

Time 45m

Yield 8

Number Of Ingredients 14

Ingredients

1 lb dried lentils
12 oz boneless, skinless, and all fat trimmed chicken thighs
7 cups water
2 tbsp chicken Better than Bouillon
1 chopped small onion
2 chopped Scallions
¼ cup chopped cilantro
3 cloves garlic
1 diced medium ripe tomato
1 tsp garlic powder
1 tsp cumin
¼ tsp oregano
½ tsp or paprika sazon
½ tsp plus more to taste kosher salt

Steps:

Place all the ingredients into the instant pot.
Stir and cover. Use "Soup" button and cook for 30 minutes.
When done and the pressure releases, shred the chicken and stir.
Serve and enjoy!

Nutrition Facts : Carbohydrate 38.53g, Cholesterol 41.67mg, Fat 7.79g, Fiber 6.61g, Protein 21.53g, SaturatedFat 2.03g, ServingSize 8.00 Person, Sodium 180.50mg, Sugar 0.00, UnsaturatedFat 3.11g

INSTANT POT® LENTIL SOUP

Instant Pot® Lentil Soup image

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

Ingredients

3 tablespoons olive oil
½ onion, finely diced
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
2 teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon salt
½ teaspoon ground white pepper
¼ teaspoon fennel seeds
⅛ teaspoon chile powder
1 tablespoon tomato paste
4 cups vegetable broth
3 cups water
1 ¼ cups green lentils
1 small yellow squash, diced
1 cube vegetable bouillon
1 lemon, juiced
1 cup chopped kale, or to taste

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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