Chicken and Lentil Soup 8.000

Goran Kosanovic for The Washington Post

Instant Pot Pressure Cooker May 23, 2017

Lentils are a go-to ingredient for Ramadan soups; this one's quite flavorful and all done in a single pot. It's also filling without being heavy.

We noticed in testing that this soup thickens upon standing; feel free to stir in 1 to 2 cups additional water when you reheat it.

You’ll need a 6-quart pressure cooker or an Instant Pot.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes about 10 1/2 cups

Ingredients
  • 1 pound dried brown or green lentils
  • 12 to 15 ounces boneless, skinless chicken thighs (fat trimmed)
  • 7 cups water
  • 2 tablespoons Better Than Bouillon (paste) chicken flavor
  • 1 small yellow onion, coarsely chopped
  • 2 scallions, white and light-green parts, chopped
  • 1/4 cup chopped cilantro leaves
  • 3 cloves garlic, minced
  • 1 medium-size ripe tomato, cut into 1/2-inch dice
  • 1 teaspoon granulated garlic (powder)
  • 1 teaspoon ground sumac (may substitute cumin)
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon kosher salt, or more as needed

Directions

Combine the lentils, chicken (to taste), water, bouillon, onion, scallions, garlic, tomato, cilantro, granulated garlic, ground sumac, oregano, paprika and salt in the pressure cooker or Instant Pot.

Lock the pressure-cooker lid in place. Turn the heat to high; once the pot reaches HIGH pressure, cook for 30 minutes, adjusting the heat to maintain pressure, as needed. For the Instant Pot, lock the lid and press the SOUP button and cook for 30 minutes. Use the pressure releases, then unlock and open.

Transfer the chicken to a cutting board; use two forks to shred it, then return it to the pot, stirring to incorporate. Taste, and adjust the salt, as needed.

Serve hot.

Rate it

Recipe Source

Adapted from a recipe at SkinnyTaste.com.

Tested by Kara Elder.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.