Mexican Instant Pot Chicken Soup
Danielle Walker - AgainstAllGrain.com
6
Mexican
Soups, stews and chiliIngredients:
- 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:
- 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.
STOVE 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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This 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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Leigh Queener
This looks great! Any reason I shouldn’t use frozen cubed sweet potato? It’s easier obviously but also easier to find organic frozen where I live. Thanks!!
Jen
Is there any change in the cooking time if you use fresh chicken and broth?
Sarah D'Addabbo
Is there a suggested sub for the tomatillos for a nightshade free version? Am just starting the journey
Jamie Eggink
What brand of bone broth are you using these days when you aren’t making your own?
Paige
Made this tonight and it was amazing. Just the right about of creaminess and spice. Thank you for sharing this on IG.