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Instant Pot Lentil Chicken Noodle Soup

Instant Pot Lentil Chicken Noodle Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 20 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Butter and Oil

    • 🧈 2 tablespoons butter

  • Vegetables

    • 🧅 1 medium onion, chopped
    • 🥕 10 baby carrots, sliced
    • 🥬 2 stalks celery, sliced

  • Flour and Starch

    • 1 tablespoon all-purpose flour

  • Liquids

    • 6 cups chicken broth

  • Protein

    • 🍗 1 pound cubed, cooked chicken
    • 1 cup lentils

  • Herbs and Spices

    • 1 teaspoon dried parsley flakes
    • 1 teaspoon paprika
    • 1 teaspoon dried dill
    • ½ teaspoon thyme

  • Pasta

    • 1 cup egg noodles (such as No Yolks®)

  • Miscellaneous

    • 1 tablespoon lemon juice
    • Salt and ground black pepper to taste

STEPS

1

Turn on a multi-functional pressure cooker and select Saute function. Melt butter and add onion, carrots, and celery. Saute for 2 minutes. Sprinkle flour over the vegetables, stir, and hit cancel.

2

Add broth, chicken, lentils, parsley, paprika, dill, and thyme. Close and lock the lid. Select high pressure; set timer for 8 minutes. Allow 10 minutes for pressure to build.

3

Release pressure using the quick release method, about 5 minutes. Turn the pot off and remove the lid. Stir in noodles and lemon juice. Let sit for 15 minutes or until noodles are cooked. Ladle into bowls and salt and pepper to taste.

NUTRIENTS

Per 1 serving

🔥

293

Calories

  • 23
    Protein
  • 30
    Carbs
  • 8
    Fats

💡 For extra texture, substitute whole-grain egg noodles.To save time, use pre-chopped vegetables.Freeze leftovers in airtight containers for up to 3 months.