Ingredients

The following ingredients have 5 Servings
  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 large garlic cloves, minced
  • 5 cups chicken broth
  • Pinch of crushed red pepper flakes
  • 1 Tbsp dried parsley flakes
  • 1 cup brown/green lentils
  • 1 lb boneless, skinless chicken thighs or breasts (2 small chicken breasts)
  • ½ tsp salt
  • 3 egg yolks
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest
  • Salt and pepper

Instruction

  • Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and onion. Saute for about 4-5 minutes. Add in the garlic and saute for 20 seconds. Add in the chicken broth and scrape the bottom of the pot.
  • Add in the red pepper flakes, parsley, lentils, chicken and salt.
  • Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When the time is up let the pot sit for 5 minutes. Then move the valve to venting. Remove the lid.
  • Remove the chicken and place on a cutting board. Shred the chicken and return to the Instant Pot.
  • In a small bowl whisk together the egg yolks and lemon juice. Stir a few tablespoons of the hot soup into the eggs to temper them. Then stir it all back into the Instant Pot. Add in the lemon zest.
  • Salt and pepper to taste. Ladle soup into bowls and serve.