Servings: 8 @ 0 fp

1 lb dried lentils, rinsed 1 lb dried lentils, rinsed
12 oz (3) boneless skinless chicken breasts, frozen 12 oz (3) boneless skinless chicken breasts, frozen
7 cups water 7 cups water
2 tbsp chicken bouillon 2 tbsp chicken bouillon
1 small onion, chopped 1 small onion, chopped
1.5 tsp minced garlic (or 3/4 tsp garlic powder) 1.5 tsp minced garlic (or ¾ tsp garlic powder)
1 can petite diced tomatoes 1 can petite diced tomatoes
1 tsp garlic powder 1 tsp garlic powder
1 tsp cumin 1 tsp cumin
1/4 tsp oregano ¼ tsp oregano
1/2 tsp paprika ½ tsp paprika
1/2 teaspoon salt if needed after cooking ½ teaspoon salt if needed after cooking

Pour lentils into a strainer and rinse under running water.
Place all the ingredients (except salt) into the pressure cooker; stir and cover. Set cook time to 15 minutes. When done and the pressure releases, shred the chicken and stir.  Taste.  If needed, add a little salt.  (There is salt in the chicken bouillon.)
Makes about 11 cups.

Limit the chicken breasts because beans foam and room needs to be allowed.  Limit the chicken breasts because beans foam and room needs to be allowed.