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Instant Pot Lentil Soup with Vegetables Recipe

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4.1 from 12 reviews

A hearty and nutritious Instant Pot lentil soup packed with vegetables, tender shredded chicken, and warming spices. This easy one-pot meal combines lentils, carrots, celery, and fragrant seasonings, cooked quickly under pressure for a comforting and flavorful soup, perfect for a wholesome family dinner.

  • Total Time: 28 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 large carrot, peeled and diced
  • 2 stalks celery, chopped

Spices and Flavorings

  • 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
  • Salt and pepper, to taste

Proteins and Legumes

  • 1 1/2 cups brown or green lentils, rinsed and drained (about 300g)
  • 1 pound boneless skinless chicken breasts (450g)

Liquids

  • 6 cups chicken broth (1.5 liters)
  • 1 15 oz can diced tomatoes (400g)
  • 1 Tbsp olive oil

Garnishes

  • Fresh coriander or parsley
  • Sour cream or Greek yogurt
  • Balsamic vinegar

Instructions

  1. Saute Aromatics: Press the “Saute” button on the Instant Pot and add olive oil. When the oil is hot, add the chopped onions and saute, stirring occasionally, until tender, about 3 minutes.
  2. Add Spices and Tomato Paste: Stir in the minced garlic, ground coriander, cayenne pepper, chili powder (if using), ground ginger, cumin, turmeric, and tomato paste. Cook while stirring constantly for one minute to release the spices' aromas.
  3. Add Vegetables: Incorporate the diced carrot and chopped celery and continue to cook, stirring occasionally, for 2 more minutes to soften them slightly.
  4. Add Lentils, Tomatoes, and Broth: Pour in the rinsed lentils, diced tomatoes with their juice, and chicken broth. Stir everything to combine evenly.
  5. Add Chicken: Place the boneless skinless chicken breasts directly into the pot, submerging them in the liquid mixture.
  6. Seal and Pressure Cook: Secure the Instant Pot lid and make sure the release valve is set to the “sealing” position. Press the “Manual” or “Pressure Cook” button and set the timer for 13 minutes.
  7. Quick Release Pressure: When the cooking time is complete, perform a quick pressure release by carefully turning the valve to “venting” to release all steam.
  8. Shred Chicken and Season: Open the lid and carefully remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot. Stir well and season with salt and pepper to taste.
  9. Serve and Garnish: Ladle the soup into bowls and top each serving with 1-2 teaspoons of balsamic vinegar, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh coriander or parsley for bright flavor and creaminess.

Notes

  • If you prefer a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
  • Adjust the cayenne pepper and chili powder according to your spice preference.
  • Brown or green lentils hold their shape well in this soup, but red lentils can be used for a softer texture.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Adding a squeeze of lemon juice at serving time enhances the soup's brightness.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes (pressure cooking) + 5 minutes sauteing
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Middle Eastern-inspired
  • Diet: Low Fat

Find it online: https://avascooking.com/instant-pot-lentil-soup-with-vegetables-recipe/