Description
A comforting and nutritious dish that combines chicken and lentils cooked effortlessly in an Instant Pot.
Ingredients
Scale
- 1 lb chicken breast
- 1 cup lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: chopped parsley for garnish
Instructions
- Set the Instant Pot to sauté mode and add the olive oil. Let it heat up until shimmering.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 2-3 minutes.
- Add the chicken breast, season with salt, pepper, and cumin. Stir for about a minute to coat the chicken.
- Add the lentils and chicken broth, stir to ensure lentils are submerged.
- Close the lid and set it to manual high pressure for 15 minutes.
- Allow for a natural release of pressure for 10 minutes, then quick release any remaining pressure.
- Shred the chicken right in the pot using two forks and stir everything together.
- Serve warm, sprinkled with chopped parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 73mg