Mexican Chicken Soup

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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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