Instant Pot Mexican Chicken Soup

Instant Pot

When I have a people coming over and I want a low-fuss meal that’s delicious, this Instant Pot recipe is the one I always turn to. The base soup is simple and tasty and people really love customizing their toppings. It also holds well if we have trouble getting everyone to the table on time–which always seems to happen!

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Don’t hesitate to make this meal whether you’re serving a big crowd or a small one. The leftovers reheat wonderfully and last for days in the refrigerator. This one-pot meal means you won’t be stuck doing a lot of dishes when the meal is over.

Want to “soup up” the nutrition? Save the cooked carrots and pile them back on when it’s time to serve the soup. Cooked carrots pack a punch of dietary fiber, vitamin A, vitamin B2, and manganese. You can also substitute brown rice if you increase the cook time to 20 minutes (plus the 5-minute natural release).

Be sure to release the pressure carefully. If you start to get a sputter, just turn the pressure knob back to sealing and wait about a minute, then try again. This technique is called a “controlled release” and is common when using starchy ingredients–or when the pot is really full!

Don’t hesitate to make this meal whether you’re serving a big crowd or a small one.


Ingredients:

  • 4 carrots, halved crosswise (or 12-15 baby carrots)
  • 1 large onion, quartered, with root end left intact
  • 1 tbsp kosher salt
  • 1/4 tsp black pepper
  • 1 whole chicken, 4 – 4 1/2 lbs
  • 1 1/2 cups long-grain white rice, rinsed
  • 2 avocados, diced
  • 1/2 cup fresh cilantro leaves
  • 3 limes, halved

Instructions:

  1. Place carrots and onion in the pot in an even layer. Sprinkle with salt and pepper.
  2. Place the chicken on the carrots and onion. Add water to cover, but do not exceed the 4 Liter line marked on the inside of the pot.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 20 minutes.
  5. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  6. Skim off any foam that appears. Transfer the chicken to a shallow dish and let cool. Remove the carrots and onion with a slotted spoon and discard.
  7. Add the rinsed rice to the broth and stir. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
  9. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  10. Meanwhile, shred the chicken, discarding skin and bones. Return the chicken to the cooked rice mixture and heat through.
  11. Ladle soup into bowls and top with avocado and cilantro. Serve with lime wedges. 

*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.

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