Instant Pot Mexican Lentil & Chicken Soup Recipe | Lentils.org

Ingredients

• 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