Instant Pot Chicken and Lentil Soup Recipe

Hearty and nourishing, this Instant Pot Lentil Soup with Chicken is a simple, satisfying meal that comes together in about 30 minutes using just a few pantry staples. It’s quick to make, very forgiving, and stores well in the refrigerator or freezer for easy leftovers throughout the week.

Easy Instant Pot Lentil Soup

This lentil soup was one of the first recipes I tested in the Instant Pot and it remains a favorite because it’s fast and almost entirely hands-off. For this pressure-cooker version I made a few adjustments from the stovetop Chicken and Lentil Soup: I reduced the liquid (pressure cooking means no evaporation) and added all ingredients to the pot at once. Simply close the lid, select the Soup setting, and let it cook for 30 minutes. When it’s done the chicken becomes so tender it easily falls apart with a spoon—no shredding required.

That ease is what makes this recipe so useful on busy days. It’s a one-pot meal that delivers comforting flavor with minimal effort, and it’s flexible enough to adapt to what you have on hand.

Why You’ll Love This Instant Pot Chicken and Lentil Soup

• Fast and convenient. Because the Instant Pot builds pressure and cooks quickly, this soup is ready in about 30 minutes—much faster than the stovetop version.
• Nutritious and filling. Lentils and chicken provide a solid source of protein and fiber, making a bowl of this soup both hearty and satisfying without feeling overly heavy.
• Meal-prep friendly. The soup keeps well in the refrigerator for several days and freezes nicely, so it’s great for batch cooking and quick lunches.

Recipe Ingredients

This Instant Pot lentil soup uses just a handful of straightforward ingredients. Quantities appear in the recipe section below; use this list to gather everything before you begin.

• Lentils (dry)
• Chicken – boneless, skinless thighs are recommended for tenderness, but chicken breast can also be used
• Water or low-sodium broth
• Better than Bouillon (or another concentrated chicken base) to boost the broth’s richness
• Vegetables – onion, scallions, and tomato
• Spices and aromatics – garlic, cilantro, garlic powder, cumin, oregano, sazon or smoked paprika, and kosher salt

Tips & Variations

• No soaking required. Dry lentils can be added directly to the Instant Pot—no pre-soak needed.
• Make it vegetarian. Omit the chicken and use vegetable broth or a vegetable bouillon for a meatless version.
• Add more vegetables. Carrots, celery, bell pepper, or diced potatoes are all good additions if you want extra bulk and nutrition.
• Adjust seasoning at the end. Taste the soup after pressure release and add salt or a squeeze of lemon if it needs brightening. I prefer to under-salt at first so I can correct it later.
• Use different lentils. Brown or green lentils hold their shape a bit more; red lentils will break down faster and make a creamier texture.

Serving Suggestions

This hearty lentil soup is a complete meal on its own, but it’s also lovely served with a slice of crusty bread to mop up the broth or a simple green salad for added freshness. A dollop of plain yogurt or a drizzle of olive oil on top adds extra richness.

How To Store & Reheat Leftovers

• Refrigerator. Store cooled soup in an airtight container for up to 4 days.
• Freezer. Freeze portions in labeled, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating. Gently reheat on the stovetop in a saucepan over medium-low heat until warmed through, stirring occasionally. Add a splash of water or broth if the soup has thickened during storage.

Instant Pot Chicken and Lentil Soup