This Instant Pot High-Protein Chicken Lentil Soup is a game-changer for busy weeknights.

It’s incredibly satisfying, packed with wholesome ingredients, and comes together in a flash thanks to the magic of your pressure cooker. Forget spending hours over a hot stove; this recipe delivers a hearty, flavorful meal with minimal fuss.

Whether you’re looking for a healthy dinner option, a meal prep staple, or simply a delicious way to boost your protein intake, this soup ticks all the boxes. It’s naturally gluten-free, dairy-free, and fits perfectly into a Paleo or Whole30 lifestyle, proving that healthy eating can be both convenient and incredibly tasty.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This recipe is a true lifesaver for anyone juggling a busy schedule but still wanting to put nutritious, homemade food on the table. It’s perfect for families, singles, or anyone looking for a comforting meal that doesn’t compromise on health or flavor. The Instant Pot does most of the heavy lifting, infusing the chicken and lentils with aromatic spices and vegetables in a fraction of the time traditional methods would require. You’ll love how the lentils break down slightly to thicken the soup, creating a rich, satisfying texture, while the chicken adds a robust, lean protein punch. It’s an ideal dish for a chilly evening, a post-workout recovery meal, or simply when you crave something warm and nourishing without the long cooking process.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start cooking is the first step to a stress-free kitchen experience. This recipe uses readily available items you might already have in your pantry and fridge, making it an accessible choice for any home cook.

INGREDIENTS:

1 tablespoon olive oil
1 yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 1/2 cups brown or green lentils, rinsed
1 pound boneless, skinless chicken breasts or thighs
6 cups chicken broth (low sodium preferred)
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
1/2 cup fresh parsley, chopped, for garnish
Salt to taste

For simple substitutions, feel free to swap out the olive oil for avocado oil. If you don’t have fresh garlic, a teaspoon of garlic powder can work in a pinch, though fresh is always best for flavor. Any type of dried lentils (brown or green) will work beautifully here; just be sure they are rinsed well before adding them to the pot. If you prefer a vegetarian version, you can omit the chicken and use vegetable broth, adding extra vegetables like diced sweet potato or zucchini for more substance.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it perfect for those busy weeknights.

Prep time: 15 minutes
Cook time: 20 minutes (plus pressure build-up and release time)
Total time: Approximately 45-50 minutes

The hands-on time is minimal, allowing you to focus on other tasks while your Instant Pot works its magic.

How To Make It Step By Step With Visual Cues

Creating this delicious Instant Pot chicken lentil soup is straightforward. Follow these steps for a perfectly cooked meal every time.

Sauté the aromatics: Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil. Add the chopped onion, carrots, and celery, cooking for about 5-7 minutes until softened. Stir occasionally to prevent sticking.
Add the garlic and spices: Stir in the minced garlic, dried oregano, ground cumin, dried thyme, and black pepper. Cook for another minute until fragrant, allowing the spices to bloom and release their flavors.
Incorporate remaining ingredients: Turn off the “Sauté” function. Add the rinsed lentils, chicken breasts or thighs, chicken broth, diced tomatoes (undrained), and the bay leaf to the pot. Make sure the chicken is mostly submerged in the liquid.
Pressure cook the soup: Secure the lid on your Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 15 minutes on high pressure.
Release the pressure: Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes. This means you do nothing and let the pressure come down on its own. After 10 minutes, carefully switch the sealing valve to the “Venting” position for a quick release of any remaining pressure.
Shred the chicken and finish: Carefully remove the chicken from the pot and place it on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the soup. Remove and discard the bay leaf.
Season and serve: Stir the soup well. Taste and add salt as needed. Ladle into bowls, garnish with fresh chopped parsley, and serve hot. The lentils should be tender and slightly broken down, creating a thick, rich broth.

Easy Variations And Serving Ideas That Fit Real Life

This Instant Pot chicken lentil soup is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can blend a portion of the soup (without the chicken) to create a smoother texture, which can sometimes be more appealing to younger palates. You can also serve it with a side of gluten-free crackers or a piece of warm, crusty bread (if not adhering to Paleo/Whole30).

Consider adding a squeeze of fresh lemon juice at the end for a bright, zesty finish that really elevates the flavors. A dash of red pepper flakes can introduce a pleasant kick if you enjoy a little heat. Other optional toppings include a dollop of dairy-free yogurt or sour cream alternative, a sprinkle of nutritional yeast for a cheesy flavor, or some crispy fried onions (ensure they are compliant if following specific dietary plans). This soup is hearty enough to be a complete meal on its own, but it also pairs wonderfully with a simple side salad for an extra boost of greens. For a buffet-style serving, keep it warm in a slow cooker on the “warm” setting after cooking in the Instant Pot.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls, but knowing them ahead of time can help you achieve perfect results. One common mistake is not rinsing the lentils thoroughly. Lentils can sometimes have a dusty coating or small debris, so a good rinse under cold water is essential for a clean-tasting soup. Another slip-up is adding salt before the chicken and lentils are fully cooked. Salt can sometimes prevent legumes from softening properly, so it’s best to season to taste at the very end.

Overfilling your Instant Pot is another mistake to avoid. Always adhere to the “Max Fill” line to ensure safe operation and proper pressure build-up. Lastly, don’t skip the natural pressure release. While a quick release is faster, the 10-minute natural release allows the soup to settle and prevents a sudden burst of liquid from the vent, contributing to a better texture for the lentils and chicken.

How To Store It And Make It Ahead Without Ruining Texture

This Instant Pot High-Protein Chicken Lentil Soup is fantastic for meal prepping and stores beautifully. Once the soup has cooled completely, transfer it to airtight containers. It will keep well in the refrigerator for up to 4-5 days. For longer storage, you can freeze individual portions in freezer-safe containers or bags for up to 3 months. When freezing, ensure there’s a little headspace in the container to allow for expansion.

To reheat, simply thaw frozen soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave. If the soup appears too thick after reheating, you can thin it out with a splash of chicken broth or water to reach your desired consistency. The flavors often deepen and meld even more the next day, making it an excellent make-ahead option.

Questions People Always Ask Before Making This Recipe

Can I use red lentils instead? While red lentils cook faster and tend to break down more, you can use them. However, the texture of the soup will be much creamier and less distinct than with brown or green lentils. Adjust cooking time to 8-10 minutes if using red lentils.

Do I have to soak the lentils first? No, you do not need to soak brown or green lentils before cooking them in the Instant Pot. Rinsing them thoroughly is sufficient.

Can I add other vegetables? Absolutely! Diced sweet potatoes, zucchini, spinach (stirred in at the end), or even bell peppers would be delicious additions. Add harder vegetables like sweet potatoes along with the carrots and celery.

What if I don’t have an Instant Pot? You can make this soup on the stovetop. Sauté the aromatics as directed, then

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.