Name: Instant Pot® Mexican Chicken Soup
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Olive oil, or more as needed - 1 tablespoon; Onion, diced - 1; Garlic, chopped - 5 cloves; Chicken stock - 6 cups; Whole skinless, boneless chicken thighs - 2 pounds; Black beans, drained and rinsed, or more to taste - 1 (15 ounce) can; Fire-roasted tomatoes - 1 (14.5 ounce) can; Chopped green chilies - 1 (4 ounce) can; Diced carrots - 1 cup; Diced celery - 1 cup; Salt - 2 teaspoons; Cumin - 2 teaspoons; Chili powder - 2 teaspoons; Dried oregano - 1 teaspoon; Adobo sauce from canned chipotles, or to taste (Optional) - 1 teaspoon; Limes, juiced - 2; Tortilla strips - 1 (12 ounce) package; Shredded Cheddar cheese, or to taste - 1 cup; Sour cream, or as desired - ¼ cup; Avocado, diced, or to taste - 1; Fresh jalapeno pepper, sliced - 1; Hot sauce, or to taste - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Mexican Chicken Soup

1. Olive oil, or more as needed - 1 tablespoon

2. Onion, diced - 1

3. Garlic, chopped - 5 cloves

4. Chicken stock - 6 cups

5. Whole skinless, boneless chicken thighs - 2 pounds

6. Black beans, drained and rinsed, or more to taste - 1 (15 ounce) can

7. Fire-roasted tomatoes - 1 (14.5 ounce) can

8. Chopped green chilies - 1 (4 ounce) can

9. Diced carrots - 1 cup

10. Diced celery - 1 cup

11. Salt - 2 teaspoons

12. Cumin - 2 teaspoons

13. Chili powder - 2 teaspoons

14. Dried oregano - 1 teaspoon

15. Adobo sauce from canned chipotles, or to taste (Optional) - 1 teaspoon

16. Limes, juiced - 2

17. Tortilla strips - 1 (12 ounce) package

18. Shredded Cheddar cheese, or to taste - 1 cup

19. Sour cream, or as desired - ¼ cup

20. Avocado, diced, or to taste - 1

21. Fresh jalapeno pepper, sliced - 1

22. Hot sauce, or to taste - 2 tablespoons

How to cook deliciously - Instant Pot® Mexican Chicken Soup

1. Stage

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.

2. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

3. Stage

Remove chicken and shred using 2 forks. Return chicken to the pot. Season with lime juice and adjust salt, if necessary.

4. Stage

Ladle soup into bowls and top with tortilla strips, Cheddar cheese, sour cream, avocado, jalapeno pepper, and hot sauce.