Mexican Chicken Soup
Servings Prep Time
8servings 10minutes
Cook Time
80minutes
Servings Prep Time
8servings 10minutes
Cook Time
80minutes
Ingredients
  • 4 carrotshalved crosswise (or 12-15 baby )carrots
  • 1 large onionquartered, 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 ricerinsed
  • 2 avocadosdiced
  • 1/2cup fresh cilantro leaves
  • 3 limeshalved
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.