clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Cheesy Chicken and Lentils

  • Author: Karen Petersen
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes (plus 5 minute NPR)
  • Total Time: 23 minutes
  • Yield: 4-6 servings 1x


Lentils and chicken are pressure cooked with green salsa and black beans to make a creamy one pot dinner. Top it with cheddar, sour cream, cilantro and crunched up tortilla chips for the ultimate Mexican meal.


  • 1 cup dry green lentils
  • 1 3/4 cup chicken broth
  • 1 1/2 lbs boneless, skinless chicken breasts or thighs (can use frozen)
  • 1 tsp cumin
  • 1/4 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 (16 oz) jar salsa verde (I used mild)
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 1 cup grated cheddar cheese
  • Tortilla chips, cilantro and sour cream, for serving


  1. Add lentils, broth, chicken, cumin, salt, garlic powder, chili powder, salsa verde and beans into the Instant Pot.
  2. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 13 minutes. When the time is up let the pot sit there for 5 minutes and then move the valve to venting. Open the pot.
  3. Use tongs to place chicken on a cutting board. Shred the chicken*. Stir it back into the pot.
  4. Stir the cheese into the pot.
  5. Serve lentils and chicken plain, in tortillas, as a dip with tortilla chips, or put it over rice or even quinoa. Top with tortilla chips, cilantro and sour cream.


I used my 6 quart Instant Pot Duo 60 7 in 1*. This recipe is GLUTEN-FREE! Just check your broth to be sure it does not contain gluten

  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: Mexican

Keywords: dump and go, instant pot