Peruvian Chicken Soup (Aguadito)
By :Paula Shoyer
instant pot recipes, pressure cooker soups, instant pot soups
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instant pot recipes, pressure cooker soups, instant pot soups
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Prep Time 6 minutes
Cook Time 9 minutes
Passive Time 10 minutes
Servings
8 people
Ingredients
  • 2 tbsp oil
  • 1 medium onion chopped into 1/2-inch (1.2cm) pieces
  • 1 large Poblano pepper chopped into 2-inch (5cm) pieces
  • 1 Jalapeno pepper seeds removed and roughly chopped
  • 4 green onions divided, 2 halved across and 2 sliced for garnish
  • 4 garlic cloves chopped
  • 1 1/2 cups hot water divided, 354ml
  • 5 1/2 cups chicken stock 1.3 liters
  • 1 medium Yukon gold potato chopped into 1-inch pieces
  • 2 carrots peeled and diced into small cubes
  • 1 stalk celery cut into small Cubes
  • 1/3 cup rice 65g
  • 1/2 cup frozen peas 65g
  • 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 about half of a small chicken
Prep Time 6 minutes
Cook Time 9 minutes
Passive Time 10 minutes
Servings
8 people
Ingredients
  • 2 tbsp oil
  • 1 medium onion chopped into 1/2-inch (1.2cm) pieces
  • 1 large Poblano pepper chopped into 2-inch (5cm) pieces
  • 1 Jalapeno pepper seeds removed and roughly chopped
  • 4 green onions divided, 2 halved across and 2 sliced for garnish
  • 4 garlic cloves chopped
  • 1 1/2 cups hot water divided, 354ml
  • 5 1/2 cups chicken stock 1.3 liters
  • 1 medium Yukon gold potato chopped into 1-inch pieces
  • 2 carrots peeled and diced into small cubes
  • 1 stalk celery cut into small Cubes
  • 1/3 cup rice 65g
  • 1/2 cup frozen peas 65g
  • 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 about half of a small chicken
instant pot recipes, pressure cooker soups, instant pot soups
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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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