Mexican Chicken Soup

By: Chop Secrets

Mexican Chicken Soup
cuisine icon Cuisine
Mexican
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["*The Manual and Pressure Cook buttons are interchangeable."]
cuisine icon Keywords
1-2 hours, 8 servings, avocados, black pepper, carrots, chicken recipe, chicken soup, contributed, cook 80 min, easy, fresh cilantro leaves, insta pot soup, instant pot, instant pot chicken soup, instant pot soup, instant pot soup recipe, kosher salt, limes, long grain white rice, mexican, onion, prep 10 min, pressure cook, soup, whole chicken

prep icon Prep Time
10 min
cook icon Cook Time
80 min

serving icon Servings
8 servings
Ingredients
  • 4 carrots
  • 1 large onion
  • 1 tbsp kosher salt
  • 1/4 tsp black pepper
  • 4-4 1/2 lbs whole chicken
  • 1 1/2 cups long grain white rice
  • 2 avocados
  • 1/2 cup fresh cilantro leaves
  • 3 limes
Instructions
  • Place carrots and onion in the pot in an even layer. Sprinkle with salt and pepper.
  • 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.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • 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.
  • Add the rinsed rice to the broth and stir. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Meanwhile, shred the chicken, discarding skin and bones. Return the chicken to the cooked rice mixture and heat through.
  • Ladle soup into bowls and top with avocado and cilantro. Serve with lime wedges.
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