Chicken and Lentil Soup
A hearty soup combining chicken thighs and lentils simmered together with aromatic spices. Finished in about 30 minutes under pressure, it yields a nourishing one-pot meal.
Ingredients
Method
Completed steps 0
Add all ingredients to the Instant Pot and stir well. Lock the lid and set to high pressure using the Soup function for 30 minutes.
Allow pressure to release naturally. Remove the chicken thighs and shred them with two forks, then return to the pot and stir. The finished soup yields about 11 cups. Adjust salt to taste.
Notes
Stores well in the refrigerator for up to 5 days or freezes for up to 3 months.
Homemade sazon spice blend works best, but paprika is a fine substitute if unavailable.
Calories: 263 kcal · Carbs: 40 g · Protein: 23.5 g · Fat: 3 g · Sodium: 503.5 mg · Fiber: 6.5 g · Sugar: 1.5 g
Adapted from www.skinnytaste.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.