Hearty Instant Pot Chicken and Lentil Soup

Finding a warm, filling dinner that’s both healthy and easy to make can feel like an impossible task some days. Between after-school activities, work deadlines, and the general chaos of weeknight schedules, the last thing anyone wants is to spend hours in the kitchen trying to get a nutritious meal on the table.

That’s where this instant pot chicken and lentil soup comes to the rescue – it’s hearty and nourishing, takes minimal prep time, and lets your pressure cooker do all the heavy lifting. Plus, it’s the kind of cozy comfort food that makes everyone at the dinner table happy.

What Kind of Lentils Should I Use?

For this hearty soup, brown or green lentils are your best bet since they hold their shape well during pressure cooking and won’t turn mushy. Red lentils, while tasty, tend to break down quickly and are better suited for pureed soups or Indian dal dishes. When shopping, look for lentils that are whole (not split) and check that they’re free from any stones or debris – a quick sort through them before cooking is always a good idea. If you’re storing them for later use, keep them in an airtight container in a cool, dry place where they’ll stay fresh for up to a year.

Options for Substitutions

This soup recipe is pretty adaptable and you can make several easy swaps if needed:

• Lentils: While the recipe calls for regular brown or green lentils, you can use red lentils instead – just note that they’ll cook faster and create a more creamy texture. Black lentils work too, but they need a bit more cooking time.
• Chicken thighs: You can swap chicken thighs with chicken breast, though the meat might be slightly less tender. Turkey breast or thighs work great too. For a vegetarian version, skip the meat and add an extra cup of lentils.
• Chicken bouillon base: Regular chicken broth works fine – just replace the water and bouillon with 7 cups of broth. Vegetable broth is also an option if you’re going meat-free.
• Fresh cilantro: Not a cilantro fan? Use fresh parsley instead. If you don’t have fresh herbs, use 1 tablespoon of dried parsley or cilantro.
• Fresh tomato: You can use 1/2 cup canned diced tomatoes if fresh aren’t available. In a pinch, 2 tablespoons of tomato paste will work too.
• Sazon: If you don’t have sazon or paprika, you can use a mix of turmeric and sweet paprika, or just ground achiote for similar color and flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot lentil soup is not sorting and rinsing your lentils beforehand – take a few minutes to remove any small stones and rinse until the water runs clear to avoid a gritty texture in your finished soup. Another common error is adding salt too early in the cooking process, which can make lentils tough and slow to cook – it’s best to wait until the lentils are tender before adjusting your seasonings. For the most flavorful results, don’t skip sautéing the onions, garlic, and spices in the Instant Pot before adding the other ingredients – this simple step creates a deeper flavor base that makes all the difference. Remember to let the pressure release naturally for at least 10 minutes after cooking, as a quick release can make the lentils break apart and turn mushy.

What to Serve With Chicken and Lentil Soup?

This hearty soup is already packed with protein and fiber, so it pairs perfectly with some simple sides that can soak up all that tasty broth. A warm piece of crusty bread or some fresh cornbread makes an excellent companion – perfect for dunking! If you’re in the mood for something green, a simple side salad with lemon vinaigrette adds a nice fresh contrast to the warm, earthy flavors of the soup. You could also serve it with some warm tortillas or pita bread on the side, which work great for scooping up those tender lentils and bits of chicken.

Storage Instructions

Keep Fresh: This cozy chicken and lentil soup will stay good in the fridge for up to 5 days when stored in an airtight container. The flavors actually get better after a day or two as everything mingles together! Just give it a good stir before serving since the lentils tend to settle at the bottom.

Freeze: This soup is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well for up to 3 months in the freezer. I like to freeze it in individual portions for easy grab-and-go lunches.

Reheat: To warm up your soup, simply heat it on the stovetop over medium-low heat until hot, stirring occasionally. Or pop it in the microwave for 2-3 minutes, stirring halfway through. If it seems a bit thick after storage, just add a splash of water or broth to reach your desired consistency.

Preparation Time	10-15 minutes
Cooking Time	30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 90-100 g
• Fat: 20-30 g
• Carbohydrates: 100-110 g

Ingredients

• 1/4 cup fresh cilantro (finely chopped)
• 12 oz boneless, skinless chicken thighs (cut into 1-inch chunks, about 2-3 thighs)
• 7 cups water
• 2 tbsp chicken bouillon base (Better Than Bouillon brand gives a rich depth of flavor)
• 1/2 tsp sazon (Goya brand recommended for authentic flavor)
• 1 tsp ground cumin
• 1/4 tsp dried oregano
• 1 lb dry lentils
• 1 small onion (diced into 1/4-inch pieces)
• 2 green onions (sliced for garnish)
• 3 garlic cloves (freshly minced for best flavor)
• 1 medium tomato (roughly chopped)
• 1 tsp garlic powder
• 1/2 tsp salt (coarse sea salt preferred to enhance flavors)

Step 1: Prepare and Assemble Ingredients

Begin by gathering all your ingredients needed for the soup.

Place them directly into the Instant Pot.

Ensure everything is well distributed by giving the ingredients a good stir.

Make sure that the mixture does not exceed the maximum fill line of the Instant Pot.

Step 2: Set the Instant Pot

Secure the lid on the Instant Pot, ensuring that the vent is set to the “Sealing” position.

Using the control panel, select the “Soup” button to initiate the cooking process.

Set the timer for 30 minutes to allow the ingredients to cook and meld together while enhancing flavors effectively.

Step 3: Finish and Serve

After the cooking cycle is complete, carefully allow the pressure to naturally release from the Instant Pot, or use a quick release method if you are in a hurry.

Once the pressure is fully released, open the lid carefully.

Remove the chicken pieces from the pot and shred them using two forks.

Return the shredded chicken back to the soup and give it a good stir to incorporate all the flavors.

The soup should yield approximately 11 cups, ready to be served and enjoyed!