There's no need to puree this creamy soup, as the red lentils fall apart and help thicken this soup filled with aromatic spices, tender spinach and shredded chicken. Try the meatless version with Indian spices and chickpeas!
2 Tbsp. olive oil
8 oz. boneless, skinless chicken breasts or thighs
Salt and ground black pepper, to taste
1 cup diced yellow onion
2 Tbsp. tomato paste
2 tsp. minced garlic
1 tsp. cumin
1/2 tsp. coriander
1/4 tsp. each cinnamon and salt
1/8 tsp. cayenne pepper
1 carton (32 oz.) College Inn® 40% Less Sodium Chicken Broth
1 cup red lentils
1 cup diced carrots
3 cups baby spinach
1/2 cup plain yogurt
2 Tbsp. chopped fresh cilantro
Select Sauté to preheat the Instant Pot®. When the word "Hot" appears on the display add oil and chicken to one side of pot and season with salt and pepper. Add the onion to the other side of the pot and sauté until tender (about 3 to 4 minutes).
Flip the chicken. Add the tomato paste, garlic, cumin, coriander, cinnamon, salt and cayenne to the onion and cook until fragrant (about 30 seconds). Stir in the broth, lentils and carrots. Cancel Sauté then close and lock the lid. Set the steam release handle to Sealing. Select Soup/Broth then adjust the [+] or [-] buttons to set 7 minutes of pressure cooking.
Meanwhile, stir the yogurt and cilantro together in a small bowl; set aside.
When time is up, Quick Release pressure by carefully turning the steam release handle to Venting. When valve drops carefully remove lid. Transfer the chicken to a plate. Stir the spinach into the soup. Use two forks to shred the chicken, then stir it back into the soup. Season to taste with salt and pepper and serve dolloped with the cilantro yogurt.
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