Instant Pot Greek Chicken & Lentils Recipe | Lentils.org

Instant Pot Greek Chicken & Lentils

  By lentilsorg      

December 13, 2017

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Let your senses guide you to Greece with some basic kitchen staples! Aromatic oregano, rosemary and fresh vegetables stew together with chicken creating a juicy main. Finished with feta and bright lemon this main course will make you feel like you’re on a holiday far far away.

  • Prep: 10 Minutes
  • Cook: 30 Minutes

  • 10 Minutes

    30 Minutes

    40 Minutes

  • Yields: 4-6
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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.

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

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Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Calories360
Sodium900 mg
Potassium750 mg
Protein40 g
Cholesterol150 mg
Sugar3 g
Total Fat9 g
Saturated Fat3 g
Total Carbohydrates24 g
Dietary Fiber6 g