Instant Pot Chicken and Lentil Soup

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb boneless, skinless chicken breasts
• 1 cup dry brown lentils, rinsed
• 14.5 oz diced tomatoes
• 4 cup low-sodium chicken broth
• 1 tsp Italian seasoning
• to taste salt and black pepper
• 2 cup fresh baby spinach

Steps

1. Set the InstantPot to Sauté mode. Add the olive oil, onion, carrots, and celery. Cook for 3-5 minutes until softened, then add the garlic and cook for 1 minute.
2. Add the chicken breasts, rinsed lentils, diced tomatoes, chicken broth, Italian seasoning, salt, and pepper to the Instant Pot. Stir to combine.
3. Secure the lid and set the valve to Sealing. Cook on Manual/High Pressure for 15 minutes.
4. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
5. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
6. Stir in the fresh baby spinach until it is wilted. Season with additional salt and pepper if needed, and serve warm.