Mexican Instant Pot Chicken Soup
Danielle Walker - AgainstAllGrain.com
Soups, stews and chili
- 2 pounds boneless skinless chicken thighs, frozen or fresh
- 2 cups Roasted-Tomatillo Salsa
- 4 cups Chicken Bone Broth, frozen or fresh
- 3 cups peeled and cubed sweet potatoes
- 1 1/2 cups peeled and sliced carrots
- 2 teaspoons fresh lime juice
- 1 teaspoon minced garlic
- 1⁄2 teaspoon sea salt
- 2 cups chopped spinach
- Garnish: chopped cilantro and diced avocado
- Place bone broth in Instant Pot and hit the sauté button. This helps it come to pressure a little faster. Add the carrots, garlic, sweet potatoes, salsa, chicken and lime juice in pot.
- Secure the lid and put on soup/ broth option for 35 mins for frozen chicken, or 15 minutes for fresh. For other machines, select High pressure for 35 minutes. Release the pressure and open the lid.
- Remove the chicken from the pot, and using 2 forks, shred the meat.
- Scoop all but 1/2 cup of the veggies into a blender and blend on high speed until pureed, about 15 seconds and then incorporate back into the soup.
- Add the chicken and baby spinach back into the pot and stir to wilt the spinach.
- Serve hot with avocado and cilantro on top.
- Place the chicken, salsa, broth, sweet potatoes, carrots, lime juice, garlic, and salt in a stockpot over medium-high heat.
- Bring to a boil, then cover and simmer for 1 hour over medium- low heat.
- Remove the chicken from the pot, and using 2 forks, pull the meat away from the bones and shred it. Set aside.
- Scoop 2 cups of vegetables from the soup and place in a blender with 1⁄4 cup of the broth. Purée the vegetables for 15 seconds and then incorporate back into the soup.
- Add the chicken and spinach to the pot and simmer for 10 minutes, until the spinach is slightly wilted.
- Serve hot, garnished with sliced avocado and fresh cilantro.
mexican, soup, instant pot, gluten free, danielle walker, against all grain, mexican cuisine, cinco de mayo
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