recipe
February 7, 2020
Southwest Chicken and Vegetable Instant Pot Soup
Is there anything 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.
Ingredients
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Oil of choice, for sauteeing
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1 onion diced
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2 garlic cloves, chopped
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2 poblano peppers, diced
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2 red or yellow bell peppers, diced
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2 zucchinis, chopped
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6-8 tomatillos, quartered
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1 15-oz can fire-roasted diced tomatoes
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2 lb boneless skinless chicken breast, cut in half
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6 c chicken broth
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2 tsp chili powder
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2 tsp fine sea salt
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1 tsp ground black pepper
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1 tsp cumin
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1 tsp smoked paprika
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Zest and juice of 1 lime
Optional Garnishes
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Crushed tortillas
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Shredded cheddar cheese
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Cilantro
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Avocado
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Pickled jalapeños
Instructions
- Turn Instant Pot on to sauté and add a little oil to the pan. Sauté onions, peppers, and garlic until fragrant. Pay close attention so it doesn't burn, the Instant Pot gets very hot on this setting. Turn off the Instant Pot.
- Add zucchini and tomatillos.
- Add halved chicken breasts.
- 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!
See all my soup recipes here.
