Mexican Chicken Soup In The Instant Pot

    0
    539
    Processed with VSCO with kp3 preset

    This type of soup is one of the most popular on the Instant Pot corner of the internet.

    Now I know why! Easy and delicious, and ready in less than half an hour.

    Because there are so many recipes out there, this one is a sort of meld of a couple of different ones, in order to get just the right spice profile. The use of ground coriander is interesting, as coriander is basically the seed of the cilantro plant. Even people who don’t care for cilantro will appreciate the subtle note of spice that coriander provides.

    This soup stores well and, as with many soups, is better the second day, but there are rarely leftovers – it is THAT good!

    Have some ripe avocado, portions of lime for juicing over your bowl, and really good corn chips ready as garnish…and, maybe a little chopped up cilantro for those who love that bright green taste!

    Print Recipe
    Mexican Chicken Soup In The Instant Pot Yum
    This flavorful Mexican soup is quick to make and very flavorful! Serve with tortilla chips, avocado, salsa, cilantro and some limes to squeeze for that extra touch of brightness!
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Course Main Dish
    Cuisine Mexican
    Prep Time 10 minutes
    Cook Time 9 minutes
    Passive Time 10 minutes
    Servings
    people
    Ingredients
    Course Main Dish
    Cuisine Mexican
    Prep Time 10 minutes
    Cook Time 9 minutes
    Passive Time 10 minutes
    Servings
    people
    Ingredients
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Instructions
    1. Place the chicken stock, water, onions and garlic in the liner of the Instant Pot.
    2. Place all the spices in the pot and give it a little stir.
    3. Place the chicken breasts in the pot. If the chicken is in really big pieces, you can cut them in half to make sure they cook through while under pressure.
    4. Empty the can of bean with its juice into the pot, and then add the frozen corn. Do not stir.
    5. Place lid on pot and make sure toggle is in the sealing position. Set manual/pressure cook for 9 minutes.
    6. When the cooking is done, allow for a natural pressure release of ten minutes. Release the rest of the steam. Carefully open the pot.
    7. Remove the pieces of chicken to a plate. Using two forks, shred the chicken thoroughly and add back into the pot.
    8. Add the lime juice and cilantro into the soup and stir well. Serve hot with tortilla chips, avocado slices, cilantro, and pieces of lime as garnish.
    Share this Recipe

    LEAVE A REPLY

    Please enter your comment!
    Please enter your name here