18
Apr

Mexican Instant Pot Chicken Soup

A steaming bowl of Instant Pot Mexican Chicken soup topped with avocado and cilantro.

I think this Mexican Instant Pot Chicken Soup will be a fan favorite! I know how much you all have been loving my Instant Pot renditions of some of the most popular recipes from my cookbooks. I'm back with another one for you.

See some of my other Instant Pot recipes here!

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The original is one of the most popular soups from my first cookbook, Against all Grain, so I converted the recipe to the Instant Pot for you to make it even easier. Mexican Instant Pot Chicken Soup served in a rustic brown bowl on a wooden table next to a glass of waterThis Mexican Instant Pot Chicken Soup is creamy while being free of dairy and wheat. But it tastes like it has cheese or cream in it! Pick a salsa that works for your level of spice tolerance. You can make this super mild for kids or kick it up with hot salsa.

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Mexican Instant Pot Chicken Soup



AUTHOR:

SERVES: 6

Cuisine: Mexican

Category: Soups, stews and chili

PREP TIME: 10 mins

COOK TIME: 15 mins TOTAL TIME: 25 mins

Ingredients:

  • 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

Instructions:

  1. 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.
  2. 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.
  3. Remove the chicken from the pot, and using 2 forks, shred the meat.
  4. 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.
  5. Add the chicken and baby spinach back into the pot and stir to wilt the spinach.
  6. Serve hot with avocado and cilantro on top.

STOVE TOP

  1. Place the chicken, salsa, broth, sweet potatoes, carrots, lime juice, garlic, and salt in a stockpot over medium-high heat.
  2. Bring to a boil, then cover and simmer for 1 hour over medium- low heat.
  3. Remove the chicken from the pot, and using 2 forks, pull the meat away from the bones and shred it. Set aside.
  4. 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.
  5. Add the chicken and spinach to the pot and simmer for 10 minutes, until the spinach is slightly wilted.
  6. Serve hot, garnished with sliced avocado and fresh cilantro.


Keywords: mexican, soup, instant pot, gluten free, danielle walker, against all grain, mexican cuisine, cinco de mayo


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