This makes about 3 quarts worth so if you have leftovers, remember soups always taste better the next day once the flavors had a chance to cool and marry. Wants yours with beans, corn kernels or black olives? No problem, add them in before cooking (beans should be canned, drained and rinsed). If you want it thicker, add in a cornstarch slurry (3 tbsp cornstarch + 3 tbsp of the broth) and pour in at the very end, bring to a simmer and turn the heat off. Transfer chicken to bowl and carrots and celery to cutting board let cool. Use quick-release method to release pressure, then open lid. Since this soup has SO many different varieties as mentioned, I like the broth on the thinner side for this particular one. Lock lid and cook on High pressure (12.0) for 15 minutes. The spice factor will be present but it won’t overpower the soup.
Instant pot chicken soup plus#
Remember that classic book Mexicali Soup? We don’t want all the ingredients out of there to the point where we’re just left with a bowl of hot water! There’s 5 cups of chicken broth in there plus lime juice and sour cream.
Instant pot chicken soup free#
Ladle the soup into bowls and top with some fresh cilantro, avocado, shredded cheese and tortilla stripsĭon’t like it spicy? That’s fine! Sub a 4oz can of diced green chiles (they aren’t spicy) instead of the jalapeño peppers and feel free to leave out the hot sauce but I suggest you do use the salsa verde regardless.Then, add the shredded chicken back into the pot and give it all a good stir After 5 minutes of cooling, add the sour cream to the soup and whisk it in until melded.Using tongs, remove the chicken and place in a mixing bowl and shred with two forks (or use a Kitchen Aid Stand Mixer with the paddle attachment) and set aside.Quick release when done and turn the Instant Pot off so the soup cools down a little for about 5 minutes Add the chicken breasts, secure the lid and hit “Pressure Cook” or “Manual” High Pressure for 12 minutes.Add in the chicken broth, lime juice, diced tomatoes, hot sauce, salsa verde, dried cilantro and cumin.Add the garlic and stir for another minute until the bottom of the pot begins to slightly brown Once it reads hot, add the onions and jalapeños and cook for about 3-5 minutes until softened and lightly browned in color.
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