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Ingredients8 h 50 m servings 529 cals
Original recipe yields 4 servings (6 quarts)
- Combine water, lentils, and baking soda in the pot of an electric pressure cooker (such as Instant Pot(R)). Cover and soak,k 8 hours to overnight.
- Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced garlic, cayenne pepper, cilantro, salt, garlic powder, cumin, oregano, and chile powder with lime into the lentils and water.
- Seal pressure cooker; cook on "Soup" setting for 30 minutes. Release pressure through the quick-release method. Remove the cooked chicken from pot and shred; stir chicken back into the soup.
Per Serving: 529 calories; 4.2 g fat; 74 g carbohydrates; 48.7 g protein; 50 mg cholesterol; 2932 mg sodium. Full nutrition