We were gifted an 8qt Instant Pot Duo for Christmas and are having lots of fun experimenting preparing Tilly's meals in it. As we do, we will share our findings with all of you!
First up is Moroccan Lentil & Rice Soup with Frozen Chicken Breast
Add the following to the Instant Pot:
- 4 cups chicken broth (or can do water or vegetable broth)
- 28oz canned diced tomatoes (or use 3 cups fresh diced tomatoes)
- 2 frozen chicken breasts (1lb)
- Tilly's Moroccan Lentil & Rice Soup mix, including spice pack
Close Instant Pot lid and ensure pressure valve is in the sealing position
Manual high pressure for 8 minutes (it took ours 22 minutes to come up to pressure)
Natural pressure release for 10 minutes, then quick release the remaining pressure
Check the chicken temperature with a thermometer to ensure at least 165° F
Shred chicken and return it to the soup
Serve immediately, garnished with a dollop of sour cream and fresh parsley or cilantro
Makes about 9 cups so there is often plenty for leftovers and it freezes well!
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Food For Thought