Instant Pot Curry Chicken Lentil Soup
This delicious Instant Pot Curry Chicken Lentil Soup is the perfect recipe for those looking to enjoy a hearty and flavorful meal. Packed with protein and fiber, this soup will keep you satisfied and nourished. Best of all, it can be prepared in your Instant Pot, making it a convenient choice for busy professionals.
Ingredients:
- 1 pound boneless chicken breast, diced
- 1 cup red lentils
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 4 cups chicken broth
- 1 cup coconut milk
- Salt and pepper to taste
Instructions:
- Set the Instant Pot to the sauté function and heat some olive oil.
- Add the diced chicken breast and cook until browned on all sides.
- Remove the chicken from the Instant Pot and set aside.
- Next, add the diced onion, minced garlic, chopped carrots, and celery to the Instant Pot.
- Sauté until the vegetables are tender.
- Add the curry powder, cumin, turmeric, and paprika to the Instant Pot and stir well.
- Return the chicken to the Instant Pot and add the red lentils, chicken broth, and coconut milk.
- Season with salt and pepper to taste.
- Lock the lid on the Instant Pot and set it to manual high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Open the Instant Pot and give the soup a stir before serving.
How to Prepare:
This Instant Pot Curry Chicken Lentil Soup is quick and easy to prepare. Simply gather all the ingredients and follow the step-by-step instructions provided above. It’s important to brown the chicken first to add extra flavor to the soup. The spices and coconut milk create a rich and fragrant broth that pairs perfectly with the tender chicken and lentils. Serve the soup hot and enjoy a bowlful of comfort and nourishment.
Preparation Time:
The overall preparation time for this Instant Pot Curry Chicken Lentil Soup is approximately 30 minutes. This includes the time to chop the vegetables, brown the chicken, and cook the soup in the Instant Pot. It’s a relatively quick and convenient recipe that can be enjoyed on a busy day.
Servings:
This recipe yields approximately 6 servings. Each serving is a generous bowlful of soup that can be enjoyed as a main course. The leftovers can be stored in the refrigerator for up to 3 days and enjoyed as a quick and satisfying meal throughout the week.
Nutrition Facts:
The nutrition facts for this Instant Pot Curry Chicken Lentil Soup may vary depending on the specific ingredients used and any modifications made to the recipe. However, it is generally a nutritious and well-balanced meal. The chicken provides lean protein, while the lentils offer a good source of fiber. The vegetables add vitamins and minerals to the soup. To make the recipe even healthier, you can use low-sodium chicken broth and reduce the amount of salt added.
Tips:
Here are a few tips to enhance your cooking experience with this Instant Pot Curry Chicken Lentil Soup:
- You can customize the spice level by adjusting the amount of curry powder and paprika used.
- Feel free to add additional vegetables such as bell peppers or zucchini for extra flavor and nutrients.
- If you prefer a creamier soup, you can blend a portion of the cooked soup using an immersion blender before serving.
- Serve the soup with a side of warm crusty bread or naan for a complete and satisfying meal.
FAQs:
Q: Can I use bone-in chicken for this recipe?
A: Yes, bone-in chicken can be used in this recipe. However, you may need to adjust the cooking time to ensure the chicken is fully cooked.
Q: Can I use vegetable broth instead of chicken broth?
A: Yes, you can substitute vegetable broth for the chicken broth if you prefer a vegetarian version of this soup.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave before serving.
Q: Can I double the recipe?
A: Yes, this recipe can be easily doubled to make a larger batch of soup. Adjust the cooking time accordingly.
Q: Can I add other spices to the soup?
A: Absolutely! Feel free to experiment with additional spices and seasonings to suit your taste preferences.
Overall, this Instant Pot Curry Chicken Lentil Soup is a delicious and nourishing meal option for professionals looking for a quick and convenient recipe. With its rich flavors and hearty ingredients, it’s sure to satisfy your craving for a comforting bowl of soup.
Bariatric Friendly Recipes For Your Instant Pot
If you’ve had bariatric surgery, you know how important it is to follow a healthy and balanced diet. The Instant Pot is the perfect kitchen tool to help you prepare nutritious meals with ease. Here are some bariatric-friendly recipes that you can make in your Instant Pot:
1. Instant Pot Turkey Chili:
This 10-minute Instant Pot Turkey Chili is packed with protein and flavor. It’s made with lean ground turkey, kidney beans, tomatoes, and a blend of spices. This hearty chili is perfect for a quick and satisfying meal.
Ingredients:
- 1 pound ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces)
- 1 can kidney beans, drained and rinsed (15 ounces)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
Instructions:
1. Set your Instant Pot to sauté mode and heat some olive oil. Add the ground turkey and cook until browned.
2. Add the diced onion and minced garlic, and sauté until the onion is translucent.
3. Add the diced tomatoes, kidney beans, chili powder, cumin, paprika, salt, black pepper, and chicken broth. Stir well to combine.
4. Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
6. Open the Instant Pot and give the chili a stir before serving.
This Instant Pot Turkey Chili is easy to make and can be customized to your taste preferences. You can add more vegetables such as bell peppers or corn for extra flavor and texture. Serve the chili hot and garnish with your favorite toppings, such as shredded cheese, sour cream, or cilantro.
2. Instant Pot Pork Tenderloin:
This easy Instant Pot Pork Tenderloin recipe is perfect for a bariatric-friendly meal. The tender and juicy pork is seasoned with a flavorful mix of herbs and spices. Serve it alongside steamed vegetables or a fresh salad for a complete and satisfying plate.
Ingredients:
- 1 pound pork tenderloin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
Instructions:
1. In a small bowl, combine the garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper.
2. Rub the spice mixture all over the pork tenderloin, coating it evenly.
3. Set your Instant Pot to sauté mode and heat some olive oil. Add the seasoned pork tenderloin and brown it on all sides.
4. Pour the chicken broth into the Instant Pot, making sure it covers the bottom of the pot.
5. Close the lid and set the Instant Pot to manual high pressure for 8 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
7. Open the Instant Pot and transfer the pork tenderloin to a cutting board. Let it rest for a few minutes before slicing.
This Instant Pot Pork Tenderloin is a tender and flavorful dish that can be enjoyed by bariatric patients. It provides a good source of lean protein and can be paired with a variety of sides to create a balanced meal. Leftovers can be stored in the refrigerator for up to 3 days and enjoyed as a quick and easy lunch or dinner option.
Soft and Pureed Recipes After Bariatric Surgery
After bariatric surgery, it’s important to transition to a soft and pureed diet during the initial stages of recovery. This helps to ensure proper healing and ease digestion. Here are some soft and pureed recipes that are suitable for bariatric patients:
1. Creamy Cauliflower Mash:
This Creamy Cauliflower Mash is a healthy and delicious alternative to traditional mashed potatoes. It has a creamy and velvety texture that is perfect for a soft and pureed diet.
Ingredients:
- 1 head cauliflower, chopped into florets
- 2 tablespoons unsalted butter
- 1/4 cup milk (or unsweetened almond milk for a dairy-free option)
- Salt and pepper to taste
Instructions:
1. Steam the cauliflower florets until tender.
2. Transfer the cooked cauliflower to a blender or food processor.
3. Add the butter and milk to the blender.
4. Blend until smooth and creamy.
5. Season with salt and pepper to taste.
This Creamy Cauliflower Mash is a great side dish for bariatric patients. It provides the same comforting texture as mashed potatoes but with fewer calories and carbohydrates. The cauliflower is packed with vitamins, minerals, and fiber, making it a nutritious addition to your post-surgery diet.
2. Protein Packed Smoothie:
A protein-packed smoothie is an excellent choice for a bariatric patient’s diet. It provides essential nutrients while being easy to digest. Here’s a simple recipe for a protein-packed smoothie:
Ingredients:
- 1 cup unsweetened almond milk
- 1 scoop protein powder (vanilla or chocolate)
- 1 tablespoon almond butter
- 1/2 cup frozen berries (such as strawberries, blueberries, or raspberries)
- 1/2 ripe banana
Instructions:
1. Place all the ingredients in a blender.
2. Blend until smooth and creamy.
3. Pour into a glass and enjoy!
This protein-packed smoothie is a convenient and satisfying option for bariatric patients. It provides a good source of protein, healthy fats, and antioxidants. You can customize the smoothie by adding different fruits or adjusting the sweetness to your preference.
3. Creamy Vegetable Soup:
This Creamy Vegetable Soup is a nourishing option for bariatric patients. It’s made with pureed vegetables and can be easily customized with your favorite veggies.
Ingredients:
- 2 cups chopped vegetables (such as carrots, broccoli, cauliflower, or zucchini)
- 2 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 1/4 cup milk (or unsweetened almond milk for a dairy-free option)
- Salt and pepper to taste
Instructions:
1. Steam the chopped vegetables until tender.
2. Transfer the cooked vegetables to a blender or food processor.
3. Add the broth, butter, and milk to the blender.
4. Blend until smooth and creamy.
5. Season with salt and pepper to taste.
This Creamy Vegetable Soup is a comforting and nutritious option for
