Instant Pot Mexican Chicken Soup Recipes

INSTANT POT® MEXICAN CHICKEN SOUP

Instant Pot® Mexican Chicken Soup image

This recipe offers yet another interesting variation on chicken soup made in the Instant Pot®, this time with some spicy heat from canned chipotle peppers and chili powder.

Provided by richgator

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil, or more as needed
1 onion, diced
5 cloves garlic, chopped
6 cups chicken stock
2 pounds whole skinless, boneless chicken thighs
1 (15 ounce) can black beans, drained and rinsed, or more to taste
1 (14.5 ounce) can fire-roasted tomatoes
1 (4 ounce) can chopped green chilies
1 cup diced carrots
1 cup diced celery
2 teaspoons salt
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon adobo sauce from canned chipotles, or to taste
2 limes, juiced
1 (12 ounce) package tortilla strips
1 cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or as desired
1 avocado, diced, or to taste
1 fresh jalapeno pepper, sliced
2 tablespoons hot sauce, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic. Saute until onion is soft and translucent, 3 to 4 minutes. Add stock, chicken, beans, tomatoes, chiles, carrots, celery, salt, cumin, chili powder, oregano, and adobo sauce. Stir well. Close and lock the lid. Choose manual high pressure and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken and shred using 2 forks. Return chicken to the pot. Season with lime juice and adjust salt, if necessary.
Ladle soup into bowls and top with tortilla strips, Cheddar cheese, sour cream, avocado, jalapeno pepper, and hot sauce.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 38.1 g, Cholesterol 65.9 mg, Fat 26.9 g, Fiber 7.8 g, Protein 24.1 g, SaturatedFat 7.4 g, Sodium 1589.9 mg, Sugar 3.6 g

INSTANT POT® CHICKEN SOUP

Instant Pot® Chicken Soup image

A simple chicken soup recipe made in an Instant Pot®. I do not add noodles to mine, however, if you wanted to add noodles, I would release pressure after about 10 minutes instead of naturally, add the noodles, and set on Manual for 3 to 5 minutes. I use all organic produce.

Provided by Shelly Exel-Miles

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h18m

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
5 stalks celery, diced
1 large onion, diced
2 small heads garlic, peeled and chopped
1 (32 fluid ounce) container chicken bone broth
1 (32 fluid ounce) container chicken broth
4 boneless chicken thighs, cut into 1-inch pieces
2 boneless skinless chicken breasts, cut into 1-inch pieces
1 (8 ounce) package baby carrots
2 tablespoons herbes de Provence
1 tablespoon chicken broth base (such as Superior Touch™ Better Than Bouillon™)
1 ½ teaspoons red pepper flakes
salt and ground black pepper to taste
2 bay leaves

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, celery, onion, and garlic. Saute until slightly softened, 3 to 5 minutes.
Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.

Nutrition Facts : Calories 176.3 calories, Carbohydrate 9.4 g, Cholesterol 54.6 mg, Fat 7.4 g, Fiber 1.9 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 1190.3 mg, Sugar 3.5 g

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