Instant Pot Creamy Coconut Red Lentil Chicken Soup
A comforting, fragrant red lentil soup pressure-cooked with warm Indian spices, coconut milk, spinach, and shredded chicken. Packed with protein and gentle fiber, this quick meal prep recipe is completely free of gluten, dairy, and soy.
Prep
10 min
Cook
15 min
Total
35 min
Makes
5 servings
Created together. Shared with you.
Made by Marie + Lila
Marie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Basic kitchen utensils
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Press the Sauté setting on a 6-quart…
- 01
Press the Sauté setting on a 6-quart…
Press the Sauté setting on a 6-quart (5.7L) Instant Pot and add the olive oil.
Tap card to mark done - 02
Add the minced garlic and minced ginger
Add the minced garlic and minced ginger, stirring continuously for 1 minute until fragrant and softened without browned edges.
Look for: fragrant and softened without browned edges
Tap card to mark done - 03
Add the dry red lentils
Add the dry red lentils, chicken broth, curry powder, turmeric, ground cumin, garam masala, and salt, stirring well to ensure no lentils stick to the bottom of the pot.
Tap card to mark done - 04
Cancel the Sauté setting
Cancel the Sauté setting, secure the Instant Pot lid, and set the pressure valve to Sealing.
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Select Manual/Pressure Cook on High Pressure for…
Select Manual/Pressure Cook on High Pressure for 5 minutes.
Allow: 5 minutes
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Allow natural pressure release for 10 minutes
When the cooking timer finishes, allow natural pressure release for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.
Allow: 10 minutes
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Carefully open the lid
Carefully open the lid, then stir in the full-fat coconut milk, cooked shredded chicken, and baby spinach.
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Let the soup sit on the Warm…
Let the soup sit on the Warm setting for 3 to 5 minutes until the spinach is fully wilted and the chicken is heated through.
Look for: the spinach is fully wilted and the chicken is heated through
Tap card to mark done - 09
Ladle into individual bowls and serve warm
Ladle into individual bowls and serve warm. Store remaining portions in airtight containers in the refrigerator for up to 4 days.
Ready when: everything is assembled and ready to enjoy
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