Welcome to the Comfort of Fall – Slow Cooker & Instant Pot Recipe Series brought to you by Whole Foods Market and Mesa de Vida!
This Creole Chicken and Lentil recipe is a cozy, healthy, one-pot meal made in your electric pressure cooker that is perfect for fall.
While whole chicken cooks to juicy perfection, it nestles into a flavorful lentil stew, made easy with our Creole flavor base, that cooks at the same time.
(Pantry staples aren’t boring when you #MakeItWithMesadeVida!)
This recipe is: Dairy free, gluten free, low sodium, and includes plant-based/vegetarian options.
Watch the recipe video below to watch me show you how to make this recipe, and find the complete recipe below.
Creole Chicken and Lentil Stew – Electric Pressure Cooker Recipe
- Electric Pressure Cooker
- 1 cup dried lentils any color, rinsed and drained
- 1 jar Mesa de Vida Creole Inspired Recipe Starter and Cooking Sauce
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable or chicken broth/stock
- salt and hot sauce to taste *Mesa de Vida sauces are extremely low in sodium, allowing you to salt to your own tastes/preferences.
- 1 small (about 3 lb) whole chicken or 4 large bone-in chicken breasts
- Place the lentils, Mesa de Vida sauce, diced tomatoes and their juices, and salt to taste into the electric pressure cooker; stir to combine.
- Season the chicken inside and out with salt and pepper, then nestle into the lentil mixture. Cover, secure lid, and set the valve to “sealing”.
- Set the manual cook time for 24 minutes on high. Once the cook time is finished (it can take some time for the pot to come up to pressure, total time will be around 45 minutes), let the pressure naturally release, about another 10-15 minutes. (SEE NOTES)
- Carefully remove the chicken and cut into serving-size pieces. *Optional step if you're serving the chicken with the skin on: If you want crispy chicken skin, place the chicken pieces under the broiler, or in an air fryer, for a few minutes to crisp up.
- Stir the lentil stew mixture. Serve with the chicken.
- Check the internal temperature of the chicken with an instant-read thermometer. If, for some reason your chicken is not fully cooked to an internal temperature of at least 170 degrees, pop it into a 350 degree oven and cook a little further until the chicken reaches an internal temperature of at least 170 degrees.
- Plant-based vegetarian version: Swap the meat for 3 cups (or 2 cans) cooked chickpeas, rinsed and drained. Optionally, you can add sliced vegetarian sausage of your choice. Reduce the cooking time to 5 minutes, and let the pressure naturally release.
- More recipes from Whole Foods you may enjoy: Lentil Chili, or Indian-style Red Lentil Soup
Click here to go back to the Comfort of Fall series page.
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