Lentils.org

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Lentils.org

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Instant Pot Greek Chicken & Lentils

Prep Time: 10 Minutes

Total time: 40 Minutes

Servings: 4-6

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 Tbsp (15 mL) olive oil

    1 onion, diced

    4 garlic cloves, minced

    1 ½ cups (375 mL) chicken stock

    6 boneless, skinless chicken thighs

    2 carrots, peeled, small dice

    1 cup (250 mL) green lentils

    1 tsp (5 mL) dried rosemary

    2 tsp (10 mL) dried oregano

    1 tsp (5 mL) paprika

    1 lemon, juice and zest

    1/2 cup (125 mL) crumbled Feta cheese

    1/4 cup (60 mL) chopped fresh parsley (optional)

    salt and pepper, to taste


Directions

  1. Press “sauté” button on Instant Pot and add the oil. Once hot, add onion and garlic and a sprinkle of salt. Cook for 3-5 minutes, until softened.
  2. Press cancel to stop the sauté function. Pour in stock, scraping up any browned bits. Add carrots, lentils, rosemary, oregano, and paprika to the pot and stir to combine.
  3. Place chicken thighs on top of the lentil mixture.
  4. Seal the lid and set to cook on HIGH pressure for 15 minutes. (It will take about 8 minutes for the pressure to build, then the timer will begin.)
  5. Once the timer has stopped, let the pressure release naturally for 10 minutes, then turn to vent to release the remaining pressure completely before opening the lid.
  6. Season to taste with salt and pepper. Stir in lemon zest and juice, feta, and garnish with parsley.

Nutritional Information

  • Serving Size: 1 1/2 cups (375 mL)
  • Per serving:
  • Calories 360
  • Total Fat 9 g
  • Saturated Fat 3 g
  • Cholesterol 150 mg
  • Carbohydrates 24 g
  • Dietary Fibre 6 g
  • Sugar 3 g
  • Protein 40 g
  • Sodium 900 mg
  • Potassium 750 mg
  • Folate 19 mcg