This simple chicken and lentil soup made right in your Instant Pot is a hearty meal that’ll warm you to the bone!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NutrishFureverHome #CollectiveBias
I adopted my cat, Emma, 17 years ago when I lived in Savannah, Georgia. I was living on my own just out of college, and decided after seeing a Free Kittens! sign on the side of the road I’d throw caution to the wind and go “have a look.”
The kittens were in the garage of a house on Wilmington Island, about 15 minutes east of downtown Savannah.
I must have been one of the first to arrive, because all I remember is kittens E V E R Y W H E R E.
They were varying colors of gray, mewing like crazy, and scampering around my feet. Easily more kittens than just one mom cat could have birthed, I’d have bet money.
It was both darling and overwhelming.
Even if you’re not a cat-lover, it’s hard not to be completely enamored by kittens. They’re cute, spunky little furballs.
And, just going to “have a look” was futile on my part. I wanted to rescue one from the garage, and also give myself a gift of a furry companion.
So, I took home the kitten that wouldn’t stay out from under my feet and I called her “Emma.”
I’ve had Emma longer than I’ve known my husband, something that’s pretty crazy to think about.
She’s had a good life, though probably would have preferred to continue with our solitary existence, rather than bringing new humans into the mix like I did.
But, such is life, and she’s made do over the years, becoming increasingly more complacent in her old age.
Could be because she’s gone completely deaf, but I like to think it’s because she actually likes everyone now.
Just like comfort food, pets can make a house feel like a home.
Rachael Ray™ Nutrish® Furever Home™: Helping Shelter Pets Find the Home They Deserve
Rachael’s Rescue® was created for all of the forgotten pets – the ones who might not have someone who loves them as much as they deserve. A portion of proceeds from each sale of Rachael Ray™ Nutrish® is donated to The Rachael Ray Foundation, which helps animals in need through Rachael’s Rescue. Through September 2017, Rachael’s Rescue has donated more than $21 million dollars to pet charities and other organizations that do good for animals. The funds are used for food, medical supplies, treatments, and more for animals in need.
Nutrish is one of our favorite dry foods for Emma. I love that it’s made with wholesome ingredients, with a recipe for every pet—for Emma, that’s the Indoor Complete, made with chicken (the first ingredient), lentils and salmon.
I purchased Nutrish at our local Food Lion, but you can find it at a variety of grocery stores across the country, and even on Amazon.
Real recipes. Real Ingredients. Real good.™
It’s no joke that when I saw the main ingredients on the bag of Nutrish Chicken with Lentils & Salmon Recipe, I thought: Well, that sounds like a great soup!
Chicken and Lentil Soup in the Instant Pot
As you’ve probably noticed, I’ve been on an Instant Pot kick lately, so I figured why not transform these ingredients into a hearty and simple soup made in the pressure cooker. Perfect for fall and winter (or, honestly, any time of the year)!
I coated three boneless skinless chicken thighs with salt, pepper and turmeric, and then I seared them in olive oil in my Instant Pot for a few minutes on each side.
Boneless chicken thighs cook really quickly, which (in addition to having great flavor) is one of the reasons I love using them so much.
Then, while the chicken was resting, I sautéed some smashed garlic cloves in the bottom of the pot, and then added two cups of dried green lentils.
The beauty of the Instant Pot (or any pressure cooker) is that you don’t need to soak or prep the dried lentils before using them, aside from making sure little bits of non-lentil debris is removed … though I don’t usually find much.
Giving the lentils a minute or two to warm with the olive oil and garlic before adding the chicken stock adds a layer of flavor that’s hard to beat.
Then, I poured chicken stock and water into the Instant Pot, taking care to scrape up all the lovely bits at the bottom, and lastly added the chicken and a cup of thawed frozen spinach.
Once the lid was securely in place, I set it on high to cook for ten minutes (it took about five or ten minutes to come to pressure).
When the time’s up, I let the pressure release naturally, but you could manually release it, too. Just be careful of the steam if you go for the latter!
I added salt and pepper as the final step, and then I promptly devoured two bowls.
You guys. This soup is out of this world!
So warm and comforting. I can’t wait for lunch leftovers!
- 3 boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 garlic cloves, smashed
- 2 cups dried green lentils
- 1 cup frozen spinach, thawed
- 6 cups chicken stock
- 2 cups water
- ½ teaspoon turmeric
- 2 teaspoons salt
- 1 teaspoon pepper
- Place the Instant Pot on sauté and add the olive oil.
- Sprinkle the chicken on both sides with half the salt and pepper, and all of the turmeric. Once hot, add the chicken to the Instant Pot and let it cook for 3 minutes. Flip the chicken (it may stick a little), and continue cooking for another 3 minutes. Remove the chicken to a plate, cover with foil, and set it aside.
- Add the garlic to the Instant Pot and let it simmer for a minute. Add the lentils, give a few stirs, and then pour the chicken stock and water in all at once, taking care to scrape the bits off the bottom.
- Add the spinach. Dice the chicken into bite-sized pieces and add it. Give another stir, and then secure the lid and set it to cook for 10 minutes on "Manual."
- Once finished, you can let the pressure release naturally, or you can release it manually. Stir in the remaining salt and pepper, and then serve immediately!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
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