Ingredients
Scale
2 cups dried lentils
1 lb. boneless skinless chicken breasts (or chicken thighs)
3 cups salsa verde
3 cups chicken broth
1/2 small onion, chopped
3 green onions, chopped
1/2 cup cilantro, chopped
3 cloves garlic, minced
2 jalapeños, diced (ribs and seeds removed)
1/2 teaspoon salt, plus more to taste
1–2 limes
Instructions
- Add the dried lentils, chicken, salsa verde, chicken broth, onion, green onions, garlic, jalapeños, and salt to the Instant Pot.
- Lock the lid and set to the ‘Soup’ setting for 30 minutes.
- When the timer ends, perform a quick release of the steam.
- Remove the lid and shred the chicken with two forks.
- Stir in the fresh cilantro and lime juice. Add extra salsa verde if desired.
- Serve hot over a bed of rice.
Notes
- Use dried green or brown lentils for the best texture.
- Adjust lime and salt at the end to suit your personal preference.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-Inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 303 calories
- Sugar: 4.8 g
- Sodium: 739.2 mg
- Fat: 3.4 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 38.2 g
- Fiber: 17 g
- Protein: 28.8 g
- Cholesterol: 45 mg