1 lb dried lentils
12 oz (3) boneless skinless chicken thighs, all fat trimmed
7 cups water
2 tbsp chicken Better than Bouillon
1 small onion, chopped
2 scallions, chopped
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato, diced
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/2 tsp sazon (I used my homemade blend) or paprika
1/2 teaspoon kosher salt, plus more to taste
Combine all ingredients into the instant pot and stir to mix well.
Cover pot and cook using the “soup” function for 30 minutes until chicken is fork tender. When done, allow pot to rest for 10-15 minutes until it releases pressure naturally before opening the lid.
Remove chicken thighs with tongs and transfer in a shallow dish. Using two forks, shred chicken and discard bones and skin. Return chicken to instant pot and give another good stir.
Serve warm topped with shredded parmesan if desired.
Makes 11 cups
Yield: 8 servings, Serving Size: 1 1/3 cup
Amount Per Serving:
Smart Points: 6
Points +: 3
Total Fat: 2.5g
Saturated Fat: g
This Recipe Adapted from skinnytaste.com
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