Made this last night and it definitely going into the soup rotation.Recipe was adapted from Skinny Taste website

INGREDIENTS:

1 lb dried lentils
3-4 boneless skinless chicken breasts (whole)
7 cups water
2 tbsp chicken Better than Bouillon
1 small onion
1/4 cup chopped cilantro or freeze-dried
3 cloves garlic fresh or  from pre-minced
1 can diced tomatoes
1 can corn kernels drained
1 tsp garlic powder1 tsp cumin
1/4 tsp oregano1/4 tsp ground paprika
salt, to taste

DIRECTIONS:In a large pot combine all ingredients stir. Set Instant Pot to Soup setting for 30 minutes.  When done natural release pressure, remove chicken breasts, shred and add back to soup. Stir well and serve.

Makes 11 cups and will freeze