Peruvian Chicken Soup (Aguadito)


  • 2 tbsp oil
  • 1 medium onion
  • 1 large Poblano pepper
  • 1 Jalapeno pepper
  • 4 green onions
  • 4 garlic cloves
  • 1 1/2 cups hot water
  • 5 1/2 cups chicken stock
  • 1 medium Yukon gold potato
  • 2 carrots
  • 1 stalk celery
  • 1/3 cup rice
  • 1/2 cup frozen peas
  • 1 tsp cumin
  • 1/2 tsp salt
  • Black pepper to taste
  • 1 bunch fresh cilantro leaves
  • 2 tbsp lime juice from limes
  • 2 cups shredded chicken
  • Press Saute and when the display reads “Hot,” add the oil, onions, Poblano pepper, jalapeno, 2 halved green onions, and garlic to the inner pot and cook for 4 minutes, stirring often; you do not want the onions to brown. Transfer into the bowl of a food process or blender and set aside. Add 1.2 cup (118ml) hot water to the inner pot and bring to a boil. Use a wooden spoon to scrape the bottom of the pan clean. Press Cancel.
  • Place the chicken stock, remaining water, potatoes, carrots, celery, rice, peas, and cumin into the pot. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 5 minutes. When the cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Press Cancel and remove the lid.
  • Place a sieve over a bowl and scoop up about 1 cup of the soup from the pot and pour over the strainer into the bowl. Return the solids in the sieve to the pot. Add the strained stock to the food processor bowl. Add salt and pepper to taste, half of the cilantro leaves, and the lime juice and then puree completely. Add the remaining cilantro and puree.
  • Pour the green puree back into the pot along with the shredded chicken. Add the remaining green onions. If eating immediately, replace the cover, press Warm, and let warm until serving, at least 10 minutes. If reheating later, let the soup cool and then place into a container to refrigerate.
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