Instant Pot Chicken & Lentil Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Sauté the vegetables: Set Instant Pot to Sauté. Heat 1 tablespoons olive oil, then cook 1 small onion, diced, 2 carrots, diced, and 2 celery stalks, diced for 4 minutes

Step 2

04:00 until softened. Add 3 garlic cloves, minced and cook 30 seconds more.

Step 3

2 Add chicken and lentils: Add 2 boneless, skinless chicken breasts, 1 cups dried green or brown lentils, rinsed, 4 cups low-sodium chicken broth, 1 teaspoons dried thyme, 1 bay leaf, 0.5 teaspoons salt, and 0.3 teaspoons black pepper. Stir to combine.

Step 4

3 Pressure cook: Secure the lid, seal the valve, and cook on Manual/High Pressure for 12 minutes

Step 5

12:00 .

Step 6

4 Shred the chicken: Quick-release the pressure. Remove the chicken breasts, shred with two forks, and return to the pot. Discard the bay leaf.

Step 7

5 Wilt the kale: Set to Sauté and stir in 2 cups kale, stems removed and chopped, cooking 3 minutes

Step 8

03:00 until wilted.

Step 9

6 Finish: Remove from heat and stir in 1 lemon, juiced before serving.