InstantPot Curry Chicken Lentil Soup

It’s official! Fall is here, which means hearty delicious soups all day. If you like curry and you are looking for a meal in a bowl, this is the soup for you. I hope you give it a try!

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Ingredients:

1 Tbsp olive oil

1 onions, chopped

2 carrots, chopped

6 cloves garlic, minced

1/2 jalapeño, finely chopped without seeds

1 tsp ginger powder

1 tsp cumin powder

1 Tbsp curry powder or curry powder

1 tsp salt

1.5 cups red lentils

6 cups low sodium chicken broth or 4 cups regular sodium broth+2 cups water

2-3 thighs chicken on the bone

2 Tbsp coconut milk

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Directions:

Place your instantpot on sauté mode, high. Add your olive oil and place your carrots and onions into the pot. Sauté until soft and translucent, ~5 minutes. Add in your garlic and jalapeño, stir to incorporate, and then add your salt, ginger powder, and cumin powder. Stir again and then add your curry paste. Mix until the carrots and onions are evenly coated in the curry paste.

Add in your lentils and broth, and scrape the bottom of the pot to remove anything that has been caked on to the bottom. Nestle your chicken until the broth and cover your pot. Place the instantpot on high pressure for 15 minutes. Allow to sit for additional 10 minutes before releasing the pressure.

Once the pressure has been fully released, remove the chicken and shred it. Place it back in the pot with your coconut milk. If the soup is thicker than you prefer, just add more water or broth until you reach your desired consistency. Stir and serve hot. Enjoy!