I was looking for new recipes for my Instant Pot and of course I got my inspiration from the Farmers Market. They were selling sorrel and since I never tasted it, I wanted to give it a try. I built this Instant Pot Beet Chicken Stew completely around the sorrel. For those of you who don’t know much about sorrel, you can read about it here. I found the taste to be a bit tangy and I felt like it really balanced the sweetness of the beets. It can easily be replace for spinach and a bit of lemon juice in this stew since it’s just a supporting ingredient. The stew is thickened with red lentils. Serve with crusty bread.
- 1 large onion or two small onions chopped
- 2 cloves of garlic minced
- 3 bay leaves
- 2 tablespoons olive oil
- 4 medium yellow beets peeled and cut into large cubes
- 2 medium tomatoes chopped
- 1 cup red lentils
- 4 chicken breasts
- 1 bunch of sorrel or 1 10 oz bag of spinach chopped into large pieces. Reserve a few leaves for garnish.
- Juice of ½ a lemon if using spinach
- 1 teaspoon salt
- 32 oz chicken broth
- Set instant pot to saute
- Add onions and olive oil and cook until translucent
- Add garlic and bay leaves. Cook until fragrant about 30 seconds
- Add beets, tomato, red lentils, chicken breast, broth and salt
- Set instant pot to stew for 20 minutes
- Release manually
- Break up chicken pieces and ladle into bowls
- Serve garnished with leaves











This looks delicious. Thinking of getting an instapot, totally filing this away for when I do.
Thanks! It’s great for stews
So glad you posted this! Seeing our lack of available ingredients lately I had most of this in hand. The soup was FABULOUS! I had to make a few subs based on what I could get my hands on. Boneless thighs, fire roasted canned tomatoes and kale. Couldn’t get any lentils but would love to try that next time! Added a bit of sriracha at the end. Everyone had seconds. Will def make again!!
So happy you enjoyed! Sounds so good!