Instant Pot Mexican Lentil & Chicken Soup Recipe
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Keywords
- main dish
- mexican & south western
- instant pot
- split (red
- yellow)
- dairy-free
- gluten-free
- home cook
- english
- poultry
- tomato
- winter
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Cooking tools:
- Pressure cooker
- Citrus press
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Measuring cup
- Wooden spoon
- Fork
- Ladle
- Serving bowl
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
- pepper
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