Mexican Chicken Soup
By :Chop Secrets
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Rating: 0
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Course Soup
Cuisine Mexican
Difficulty Easy
Browse Category Poultry, Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Carrot, Chicken, Onion
Prep Time 10 minutes
Cook Time 80 minutes
Servings
8 servings
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
  • 4-4 1/2 lbs whole chicken
  • 1 1/2 cups long grain white rice rinsed
  • 2 avocados diced
  • 1/2 cup fresh cilantro leaves
  • 3 limes halved
Course Soup
Cuisine Mexican
Difficulty Easy
Browse Category Poultry, Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Carrot, Chicken, Onion
Prep Time 10 minutes
Cook Time 80 minutes
Servings
8 servings
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
  • 4-4 1/2 lbs whole chicken
  • 1 1/2 cups long grain white rice rinsed
  • 2 avocados diced
  • 1/2 cup fresh cilantro leaves
  • 3 limes halved
Votes: 0
Rating: 0
Rate this recipe!
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 +/- keys 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 +/- keys 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.
Recipe Notes

*The Manual and Pressure Cook buttons are interchangeable.

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