Pressure Cooker Chicken Lentil Soup

• 1 - 16 oz. package lentils, rinsed and sorted
• 1 lb. boneless skinless chicken breasts
• 7 cups water
• 2 tbsp. Better than Bouillon, chicken flavor
• 2 tbsp. light butter
• 1 onion, diced
• 1/2 cup diced celery
• 4 green onions, white and light green parts only, diced
• 2 tbsp. chopped garlic
• 1/4 cup chopped cilantro
• 1 large tomato, diced
• 1 tsp. garlic powder
• 1 1/2 tsp. cumin
• 1/2 tsp. oregano
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1 tsp. dried parsley flakes
• 1 bay leaf

Select saute on the pressure cooker and add butter.  Once melted, add the onion, green onion and celery and saute until tender, about 5 minutes.  Add garlic, cilantro and tomato and continue to saute for one more minute.

Add water, Better than Bouillon, chicken, lentils, garlic powder, cumin, oregano, paprika, salt, parsley and bay leaf.  Stir to combine.

Lock lid in place, select high pressure and 10 minutes cook time.  When cooking has ended and beep sounds, turn pressure cooker off and wait 10 minutes, do a quick pressure release, unlock lid and remove.

Remove chicken from the soup with thongs and shred with two forks.  Remove bay leaf.  Return shredded chicken to soup and stir to combine.

Enjoy!