recipe

February 7, 2020

Stephanie’s Southwest Chicken and Vegetable Instant Pot Soup

Is there anything the the Instant Pot can’t do? I love mine because you can make pretty much anything in it, and, more importantly, the results are delicious. This isn’t a sacrifice taste for the sake of convenience situation. And whether you’re an Instant Pot newbie or veteran, soups are always a great option. So give this southwest chicken and vegetable soup a try and let me know what you think. It might just become one of your new Instant Pot favorites.

Southwest Chicken and Vegetable Instant Pot Soup

INGREDIENTS

  • 1 onion diced
  • 2 cloves garlic chopped
  • 2 poblano pepper diced
  • 2 red/yellow pepper diced
  • 2 zucchinis chopped
  • 6-8 tomatillos quartered
  • 1-15 oz can fire-roasted diced tomatoes
  • 2 lb boneless skinless chicken breast
  • 6 c chicken broth
  • 2 tsp chili powder
  • 2 tsp fine sea salt
  • 1 tsp ground black pepper
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Zest and juice of 1 lime

Optional Garnish

  • Crushed tortillas
  • Shredded cheddar cheese
  • Cilantro
  • Avocado
  • Pickled jalapeño

INSTRUCTIONS

  1. Turn Instant Pot onto sauté.
  2. sauté onions, peppers, and garlic until fragrant.
  3. add zucchini and tomatillos.
  4. Add chicken breasts that you have cut in half.
  5. Add broth and spices.
  6. Set the pressure valve to sealing. Cook on high pressure for 15 minutes.
  7. Once opened, shred the chicken with two forks and add back to the soup.
  8. Garnish as desired with crushed tortillas, shredded cheese, cilantro, avocado or pickled jalapeño and serve!

 

Stephanies Southwest Chicken and Vegetable Instant Pot Soup

Ingredients

  • 1 onion diced
  • 2 cloves garlic chopped
  • 2 poblano pepper diced
  • 2 red/yellow pepper diced
  • 2 zucchinis chopped
  • 6-8 tomatillos quartered
  • 1-15 oz can fire-roasted diced tomatoes
  • 2 lb boneless skinless chicken breast
  • 6 c chicken broth
  • 2 tsp chili powder
  • 2 tsp fine sea salt
  • 1 tsp ground black pepper
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Zest and juice of 1 lime

Optional Garnish

  • Crushed tortillas
  • Shredded cheddar cheese
  • Cilantro
  • Avocado
  • Pickled jalapeño

Instructions

  • Turn Instant Pot onto sauté.
  • sauté onions, peppers, and garlic until fragrant.
  • add zucchini and tomatillos.
  • Add chicken breasts that you have cut in half.
  • Add broth and spices.
  • Set the pressure valve to sealing. Cook on high pressure for 15 minutes.
  • Once opened, shred the chicken with two forks and add back to the soup.
  • Garnish as desired with crushed tortillas, shredded cheese, cilantro, avocado or pickled jalapeño and serve!

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