Dave's Instant Pot® Lentil-Chicken Soup recipe
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Ingredients
- 7 cups water 1 (16 ounce) package dry lentils 1 tablespoon baking soda 12 ounces skinless, boneless chicken breast halves 1 tomato, diced 1 small onion, diced 3 cubes chicken bouillon 1 tablespoon chicken soup base (such as Better than Bouillon®) 1 tablespoon minced garlic 1 tablespoon cayenne pepper 1 tablespoon chopped cilantro 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon ground cumin ¼ teaspoon oregano ¼ teaspoon chili-lime seasoning (such as Tajin®)
Nutrition Info
- 528.9 caloriescarbohydrate: 73.9 gcholesterol: 49.8 mgfat: 4.1 gfiber: 35.5 gprotein: 48.7 gsaturatedFat: 0.9 gservingSize: -sodium: 2955.5 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Dave's Instant Pot® Lentil-Chicken Soup
Directions
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Combine water, lentils, and baking soda in the pot of an electric pressure cooker (such as Instant Pot®). Cover and soak,k 8 hours to overnight.
Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced garlic, cayenne pepper, cilantro, salt, garlic powder, cumin, oregano, and chili-lime seasoning into the lentils and water.
Seal pressure cooker, cook on \"Soup\" setting for 30 minutes. Release pressure through the quick-release method. Remove the cooked chicken from pot and shred, stir chicken back into the soup.