Best 3 Chicken With Lentils And Spinach _ Pressure Cooker Recipes

Immerse yourself in a culinary journey with our pressure cooker chicken with lentils and spinach! This delectable dish is a symphony of flavors and textures, combining the tender chicken, earthy lentils, and vibrant spinach in a savory broth. Indulge in the creamy texture of coconut milk, tempered by the zesty tang of lemon juice and aromatic spices.

The convenience of the pressure cooker brings this recipe together in a fraction of the time, allowing you to relish a hearty and wholesome meal without sacrificing flavor. Discover the perfect balance of protein, fiber, and essential nutrients with every bite. Explore the variations within the article, including a vegan lentil soup option and a crowd-pleasing one-pot chicken and rice dish. Embark on this culinary adventure and savor the satisfaction of creating a delicious and nutritious meal with ease.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND LENTILS

Chicken and Lentils image

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Provided by Lorraine Friberg

Categories Meat and Poultry Recipes Chicken

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

Steps:

Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g

SPINACH LENTIL STEW

Spinach Lentil Stew image

When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. -Alice McEachern of Surrey, British Columbia

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup chopped onion
1 tablespoon vegetable oil
2 garlic cloves, minced
5 cups water
1 cup lentils, rinsed
4 teaspoons vegetable or chicken bouillon granules
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar

Steps:

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.

Nutrition Facts : Calories 168 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1123mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein.

CHICKEN BAKED WITH LENTILS

Chicken Baked With Lentils image

Provided by Florence Fabricant

Categories dinner, easy, weekday, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 tablespoon extra virgin olive oil
1/4 pound pancetta, in one slice, diced
3 pounds chicken thighs, 6 to 8 pieces, patted dry
Salt
freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery, about 1 rib
4 cloves garlic, sliced
2 teaspoons ground cumin
2 cups finely chopped radicchio, about 1/2 head, cored
1 tablespoon red wine vinegar
2 tablespoons minced fresh sage
2 cups lentils
3 cups chicken stock, more if needed

Steps:

Heat oil in a 4-quart ovenproof casserole. Add pancetta and cook on medium until golden. Remove. Season chicken with salt and pepper and add, skin side down. Sear until golden on medium-high heat, working in two shifts if necessary. Remove from pan. Heat oven to 300 degrees. Pour off all but 2 tablespoons fat from pan.
Add onions, celery and garlic, cook on medium until soft and translucent. Stir in cumin. Add radicchio, vinegar and sage; sauté briefly. Add lentils, stock and cooked pancetta.
Return chicken to pan, bring to a simmer, cover and place in oven. Cook about an hour, until lentils are tender and most of the liquid has been absorbed, but not all. Lentils should be saucelike but not soupy. Add a little stock if needed. Check seasoning, adding more salt and pepper if needed, then serve.

Nutrition Facts : @context http, Calories 936, UnsaturatedFat 33 grams, Carbohydrate 55 grams, Fat 52 grams, Fiber 9 grams, Protein 62 grams, SaturatedFat 14 grams, Sodium 1202 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Use a variety of lentils. This recipe calls for green lentils, but you can also use brown, red, or black lentils. Different lentils have different flavors and textures, so experiment to find your favorite.
Rinse the lentils before cooking. This will help to remove any dirt or debris.
Add vegetables to the pot. This recipe calls for spinach and carrots, but you can also add other vegetables, such as onions, celery, or potatoes.
Use chicken broth or water. You can use either chicken broth or water for the cooking liquid. If you use water, you may want to add some salt or other seasonings to taste.
Cook the chicken and lentils together. This will help to infuse the chicken with the flavor of the lentils.
Serve with rice or bread. This dish is delicious served with rice or bread.

Conclusion:

This chicken with lentils and spinach is a delicious and healthy meal that is easy to make in a pressure cooker. It is a great way to get your daily dose of protein, fiber, and vegetables. You can also add your own favorite seasonings to customize the flavor of the dish.