Instant Pot Mexican Lentil & Chicken Soup Recipe |

Instant Pot Mexican Lentil & Chicken Soup

  By lentilsorg  ,     

December 13, 2017

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  • Prep: 5 Minutes
  • Cook: 35 Minutes
  • 5 Minutes

    35 Minutes

    40 Minutes

  • Yields: 6


  1. Press “sauté” button on Instant Pot and add canola oil. Once hot, add onion and garlic and cook until softened, 3-5 minutes.
  2. Add chicken stock and stir, scraping any browned bits from the bottom of the pot.
  3. Add chicken, jalapeno, cumin, oregano, lentils, and tomatoes and stir to combine.
  4. Press cancel to stop the sauté function, seal the lid, then press the “soup” button. Cook for 30 minutes. (It will take about 10 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, quick-release by flipping the release valve to “venting."
  5. Remove the chicken and shred it, then add it back to the soup with the lime juice and honey, stir to combine.
  6. Season to taste with salt and pepper. Ladle soup into bowls and garnish with cilantro leaves, if desired.


1 Tbsp (15 mL) canola oil

1 cup (250 mL) chopped onion

4 garlic cloves, minced

2 boneless, skinless chicken breasts

1 jalapeno pepper, minced

1 tsp (5 mL) ground cumin

1 tsp (5 mL) dried oregano

3/4 cups (175 mL) split red lentils

1 (28 oz/796 mL) can diced tomatoes

6 cups (1.5 L) chicken stock

2 limes, juiced

1 Tbsp (15 mL) honey

cilantro leaves, for garnish (optional)

salt and pepper, to taste


Nutrition Facts

Serving Size2 cups (500 mL)
Sodium170 mg
Potassium272 mg
Protein36 g
Cholesterol70 mg
Sugar9 g
Total Fat11 g
Saturated Fat2 g
Total Carbohydrates29 g
Dietary Fiber5 g