Instant Pot Chicken & Lentil Soup with Winter Vegetables

by lydia on January 14, 2016

How much do I love my Instant Pot? Let me count the ways………

If you do not yet have an Instant Pot – you need to get one STAT! This is the one I have and love and use a ton, almost daily. Some days I use it several times.

Seriously, this one pot wonder has saved my butt in more ways than one. It makes life so much easier; you will marvel at how you survived without one. I really mean it. I don’t even use my crockpots or my stove top pressure cooker anymore (they are all collecting dust).

You can make the most amazing bone broth in just about an hour in your Instant Pot -beef stock could go a bit longer; I only do mine set at 90 minutes on high pressure and it turns out beautifully. Today, I’m going to share a recipe for how I make chicken stock in the Instant Pot, as well as a hearty winter soup that you can make with your broth. The amazing thing is, it takes LESS time than on the stove top and is hands off. You can walk away and not worry about it, freeing you up to get other tasks done and not have to stand over the stove and watch your soup pot.

(…but just in case you don’t have an Instant Pot yet, I’ve also included the instructions to make the recipe in your slow cooker).

Bowl Of Soup With Lentils, Beans, Chicken And Vegetables.

Instant Pot Chicken & Lentil Soup with Winter Vegetables
  • 8 cups homemade chicken broth (see my how to recipe for Instant Pot below)
  • 2 cups raw or cooked chicken, cubed
  • 2 cups sprouted lentils or lentils
  • 2 cups winter squash (or sweet potato), peeled, seeded and cubed
  • 3 stalks celery, chopped
  • 2 medium turnips or one large rutabaga, cubed
  • 1 head of garlic, peeled and minced or sliced
  • ½ bunch collard greens, deribbed and minced
  • Duck fat, butter or ghee
  • 1½ tsp. sea salt
  • 1-2 tsp. dried thyme
  • 2 tsp. turmeric or curry powder
  • ½ tsp. red pepper flakes
  • ½ tsp. chipotle powder (optional)
  • Vegan Option: Substitute veggie broth, omit chicken add more veggies instead. Omit duck fat/butter/ghee and add 2 cups of coconut cream instead.
  1. Add all ingredients to your Instant Pot and stir and put the lid on and seal.
  2. Use "Soup" button and set the timer for 15 minutes. When done allow to rest about 10-15 minutes or until pressure releases.
  3. CrockPot Instructions: Saute celery and garlic for 5 minutes.
  4. Add to crockpot along with all other ingredients.
  5. Cook on low for 10-12 hours. High 5-6 hours. (until lentils are done).
  6. Great to start in the evening and wake up to hot finished soup that could be taken as a lunch for school/work. Or even have it for breakfast.
  7. Top with shredded parmesan cheese if desired.

For My Easiest Chicken Stock Ever: Recipe for the Instant Pot

  • 1 chicken worth of bones (be sure to include wing tips or feet)
  • 3 quarts water
  • Or cut up a whole chicken and cook covered in water. Remove meat from bones for use in meals.
Cook on high pressure for 60-120 minutes. Allow to cool.

No veggie scraps needed – if you just want a collagen-rich base for soups etc….just keep it simple. It will gel very nicely so long as you add wing tips or chicken feet.
  • For Beef Broth: Use the same method only use an oxtail or beef bones that include at least one knuckle bone. Cook on high pressure for 90 minutes to 2 hours. Allow to cool with NPR.


*Disclaimer: This blog post may contain Amazon and other affiliate links and should you purchase through them will not affect your price and all proceeds go towards the cost of maintaining this website. Thank you!


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Kelly April 1, 2016 at 2:36 pm

I don’t have an Instant Pot yet, but I’ve been begging the hubby for one. So for now, I’ll have to use my slow cooker. This soup sounds amazing. I love soup in the winter. Winter lasts a lot longer in Colorado so we still have a month or two left of our “winter.” This soup will come in handy for lunches.

lydia April 3, 2016 at 9:12 am

I hope you can get an Instant Pot soon – it’s such a life saving kitchen gadget!

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