Instant Pot Hearty Chicken and Lentil Soup (Low Sodium)

1.Set the Instant Pot to the 'Sauté' function (Normal setting). Add the olive oil. Once hot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

2.Add the sliced mushrooms and minced garlic to the pot. Sauté for another 3 minutes until the mushrooms release their liquid and the garlic is fragrant.

3.Stir in the dried thyme, rosemary, and black pepper. Cook for 1 minute.

4.Add the rinsed lentils, low-sodium chicken broth, and bay leaves to the pot. Stir well, scraping up any browned bits from the bottom.

5.Nestle the chicken thighs into the liquid, ensuring they are mostly submerged.

6.Secure the lid on the Instant Pot and set the vent to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' function and set the time for 15 minutes on High Pressure.

7.Once the cooking cycle is complete, allow a Natural Pressure Release (NPR) for 10 minutes. Then, manually release any remaining pressure by carefully turning the vent to the 'Venting' position.

8.Remove the lid. Carefully take out the chicken thighs and place them on a cutting board. Discard the bay leaves.

9.Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir well. The lentils should be tender and the soup slightly thickened.

10.Taste the soup and adjust seasoning if necessary (due to the low-sodium requirement, avoid adding salt unless absolutely necessary, relying instead on herbs and pepper).

11.Serve the soup hot, garnished generously with fresh chopped parsley.