Dave'S Instant Pot® Lentil-Chicken Soup - cooking recipe

Ingredients

7 cups water
1 (16 ounce) package dry lentils
1 tablespoon baking soda (optional)
12 ounces skinless, boneless chicken breast halves
1 tomato, diced
1 small onion, diced
3 cubes chicken bouillon
1 tablespoon chicken soup base (such as Better than Bouillon(R))
1 tablespoon minced garlic
1 tablespoon cayenne pepper
1 tablespoon chopped cilantro
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon oregano
1/4 teaspoon chile powder with lime (such as Tajin(R))

Preparation

Combine water, lentils, and baking soda in the pot of an electric pressure cooker (such as Instant Pot(R)). Cover and soak,k 8 hours to overnight.
Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced garlic, cayenne pepper, cilantro, salt, garlic powder, cumin, oregano, and chile powder with lime into the lentils and water.
Seal pressure cooker; cook on \"Soup\" setting for 30 minutes. Release pressure through the quick-release method. Remove the cooked chicken from pot and shred; stir chicken back into the soup.