1 tbsp olive oil 1 lb chicken breasts or thighs, cut into bite-sized pieces 1 small onion, diced 2 stalks celery, sliced 1 medium carrot, diced (optional) 2 cloves garlic, minced 1 cup brown or green lentils, rinsed 1/2 cup long-grain white rice, rinsed 5 cups chicken broth 1/2 tsp dried thyme 1/2 tsp dried oregano Salt and black pepper to taste
1. Turn your Instant Pot to Saute mode. Heat the olive oil, then add the onion, celery, and carrot. Cook for 3 to 4 minutes until they begin to soften. Add the garlic, thyme, and oregano, stirring constantly for about 1 minute until fragrant. 2. Add the chicken pieces to the pot. Season with a pinch of salt and pepper. Sear for 2 to 3 minutes just to brown the outside slightly. Turn off the Saute function. 3. Pour in about 1/2 cup of the chicken broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the inner pot. 4. Add the rinsed lentils, rinsed rice, and the rest of the chicken broth. Stir well to combine. 5. Secure the lid and set the steam release valve to the Sealing position. Select Manual/Pressure Cook on High Pressure and set the timer for 10 minutes. 6. When the cooking time is up, let the Instant Pot Natural Pressure Release for 10 minutes, then carefully flip the valve to Quick Release to vent any remaining steam. 7. Remove the lid, stir the soup, and season with additional salt and pepper to taste. If the soup is too thick, stir in a splash of warm broth or water to reach your preferred consistency.
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