Instant Pot Chicken Tomato and Lentil Soup

Name: Instant Pot Chicken Tomato and Lentil Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, patted dry; 1 tbsp (15 ml) olive oil; 1 whole (150 g) yellow onion, medium, diced; 4 cloves (20 g) garlic, minced; 1½ tsp (3 g) ground cumin; 1 cup (200 g) red lentils, dried, rinsed; 1 can (28 oz) (800 g) canned diced tomatoes (no added sugar preferred), with juice; 4 cups (950 ml) unsalted chicken broth; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; ½ tsp (1 g) sweet paprika (optional); 2 tbsp (30 ml) fresh lemon juice; ¼ cup (15 g) fresh flat-leaf parsley, chopped (optional)

From the MyKitchenBank Kitchen

A Mediterranean-inspired one-pot soup loaded with tender chicken thighs, hearty red lentils, and bright tomatoes. The Instant Pot cooks everything under pressure in minutes, melding cumin and garlic into a deeply flavored broth. This protein-packed soup is comforting, satisfying, and ready in under 45 minutes from start to table.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 6 servings (about 10 cups)

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Steps

Before you start

Pat chicken thighs dry with paper towels for better browning
Have all ingredients prepped and within reach—the sauté phase is quick
Check that your Instant Pot sealing ring is clean and seated properly

1
Brown the chicken
- Turn your Instant Pot to the sauté setting on high heat.
- Once hot, add the olive oil and let it shimmer for about 30 seconds.
- Working in batches if needed, lay the chicken thighs in the pot in a single layer and sear for 3–4 minutes per side until deeply golden—they don't need to be cooked through.
- Transfer them to a plate.
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Ready when: Golden-brown crust on both sides
Tip: Don't skip browning—it builds deep flavor. A dry surface means better contact with heat.
2
Sauté aromatics
- In the same pot with rendered fat, add the diced onion and cook for 2 minutes, stirring often, until softened and fragrant.
- Add the minced garlic and ground cumin, stirring constantly for 30 seconds until blooming.
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Ready when: Garlic is fragrant and no raw smell remains
Tip: Blooming spices in fat releases their essential oils—this step makes a real difference in depth.
3
Deglaze and build the base
- Add the diced tomatoes with their juice and stir well, scraping up any browned bits from the bottom of the pot (this fond is pure flavor).
- Pour in the chicken broth and add the rinsed red lentils.
- Season with salt and black pepper.
- If using paprika, add it now.
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Ready when: Liquid is visible on top and lentils are dispersed
Tip: Scrape the fond thoroughly—those browned bits contain intense savory flavor that would otherwise stay on the bottom.
4
Return chicken and pressurize
- Nestle the browned chicken thighs back into the pot, submerging them partially in the broth.
- Press the "Cancel" button to turn off sauté mode.
- Secure the lid and set the valve to "Sealing".
- Use the pressure cook function to cook on high pressure for 12 minutes.
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Ready when: Instant Pot reaches full pressure (pin rises in the lid)
Tip: Make sure the sealing ring sits flush in its groove; a slow or leaking seal means uneven cooking.
5
Natural pressure release
- When the cook time ends, let the pot sit untouched for 5 minutes—this allows residual heat to gently finish cooking and prevents lentils from breaking apart.
- Then carefully turn the valve to "Venting" to release any remaining steam.
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Ready when: Floating pin settles back down into the lid
Tip: Rushing the pressure release can cause liquid to spray out and lentils to splatter—patience pays off.
6
Finish and serve
- Carefully open the lid away from you.
- Stir the soup and taste.
- The chicken should shred easily with a wooden spoon; if you prefer bite-size pieces, simply break them apart.
- Finish with fresh lemon juice and a handful of chopped fresh parsley if desired.
- Divide among bowls and serve hot.
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Ready when: Chicken is fork-tender; lentils are creamy, not mushy
Tip: Add lemon juice at the end so its bright acidity isn't cooked away—it wakes up the whole bowl.

Good to know

Tips

Red lentils break down and thicken the broth naturally—if you prefer a brothier soup, use half the lentils and add them in the last 5 minutes by setting sauté mode after the first cook (not recommended for beginners).
For extra richness, stir in a dollop of Greek yogurt or ladle some soup into a blender with a splash of the broth, purée, and stir it back in to create a silky base while leaving chunks of chicken.
If your Instant Pot is smaller than 6 quarts, halve all ingredients—overfilling above the maximum line can prevent proper pressure buildup.
Taste before serving; if the soup tastes flat, it needs more salt or acid. Start with ¼ tsp more salt or an extra squeeze of lemon, then taste again.

Make ahead

Sear the chicken and sauté the aromatics up to 4 hours ahead, then refrigerate in airtight containers. Add them back to the pot with fresh broth and lentils, and increase the high-pressure cook time by 1 minute since ingredients will be cold.

Storage & reheating

Refrigerate in airtight containers for up to 4 days. Freeze for up to 3 months (the soup thickens slightly when frozen due to lentil starch). Reheat gently on the stovetop over medium heat or in the microwave, adding a splash of broth or water if it's too thick. Do not pressure cook leftovers.

Substitutions

red lentils, dried → brown or green lentils. These hold their shape better but will need 15 minutes under pressure instead of 12. The final texture will be less creamy.
boneless, skinless chicken thighs → chicken breasts (boneless, skinless). Use the same weight but reduce high-pressure time to 10 minutes to prevent drying out. Thighs are preferred for their tenderness and flavor.
canned diced tomatoes (no added sugar preferred) → 1 cup (240 ml) tomato sauce plus ¼ cup (60 ml) water. Tomato sauce is more concentrated, so use less. This yields a thicker soup with deeper tomato intensity.
ground cumin → ½ tsp ground coriander plus ½ tsp ground fennel seed. Offers a lighter, more herbaceous warmth instead of cumin's earthiness. Adjust to taste.