Description
A bold and zesty Mexican-inspired soup made quickly in the Instant Pot. Features tender shredded chicken, smoky spices, and fresh lime.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth
- 1 cup frozen corn
- 2 tbsp fresh lime juice
- Salt and pepper to taste
- Optional toppings: avocado, tortilla chips, shredded cheese, cilantro
Instructions
- Set Instant Pot to Sauté mode; add oil, onion, and garlic. Sauté until translucent.
- Stir in cumin and chili powder; cook for 1 minute to bloom spices.
- Add a splash of broth and scrape the bottom of the pot to remove all browned bits.
- Add chicken breasts, remaining broth, diced tomatoes, and corn. Do not stir excessively.
- Seal the lid and set to High Pressure for 20 minutes.
- Perform a quick pressure release once the timer ends.
- Remove chicken to a plate, shred with forks, and return to the pot.
- Stir in fresh lime juice and season with salt and pepper. Serve with desired toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican-American