Instant Pot Chicken with Fennel, Orange, and Red Lentils
An original, aromatic one-pot stew of chicken thighs pressure-cooked with fennel, red lentils, orange, and a touch of cumin. The sauce turns silky and fragrant, perfect for a comforting one-pot dinner.
Ingredients
- 700 g boneless skinless chicken thighs (cut en trozos large)
- 180 g dry red lentils (enjuagadas)
- 300 g fennel bulb (thinly sliced finas; reservar algunas leaves verdes for terminar)
- 150 g yellow onion (chopped)
- 120 g carrot (en cubitos small)
- 12 g garlic (chopped)
- 15 ml olive oil
- 2 g ground cumin
- 2 g sweet paprika
- 0.5 g ground cinnamon
- 720 ml chicken broth
- 1 g orange zest (of orange well lavada)
- 80 ml orange juice (freshly squeezed)
- 200 g crushed tomatoes
- 60 g green olives (sliced)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 8 g fresh parsley (chopped for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Turn the Instant Pot to Sauté mode and heat the olive oil. Add the onion, carrot, and fennel, and cook for 4 to 5 minutes until starting to soften. Stir in the garlic, cumin, sweet paprika, and cinnamon, and cook for 30 seconds, stirring so the spices release their aroma.
- 2
2. Add the chicken pieces, salt, and black pepper. Cook for 2 to 3 minutes, stirring, just until the outside of the chicken loses its raw color.
- 3
3. Pour in the chicken broth and scrape the bottom of the pot well with a spoon to loosen any browned bits. Add the red lentils, crushed tomatoes, orange zest, and orange juice. Stir once gently to combine.
- 4
4. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes. The safe internal temperature of the chicken at the end should reach 165°F/74°C.
- 5
5. Let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure. Open the lid and stir gently.
- 6
6. Add the green olives and let the stew rest for 2 minutes on Keep Warm so the sauce thickens slightly. Taste and adjust salt and pepper if needed.
- 7
7. Serve hot, finished with the chopped fresh parsley and the reserved tender fennel fronds.
Chef tips
For a soupier texture, add an extra 120 ml / 1/2 cup broth after opening the pot. If you want a brighter citrus note, add a little more orange zest right before serving.
Substitutions
You can swap the green olives for black olives. Fennel can be replaced with more onion and a little celery if unavailable, though the flavor will change. For a leaner version, use diced chicken breast and reduce pressure cooking time to 8 minutes.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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