Pressure Cooker Chicken Lime Soup2022-04-10
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 18m
- Ready In: 28m
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat3 g
Trans Fat3.4 g
Unsaturated Fat1.4 g
Pressure cooker chicken lime soup. This soup recipe belongs to Mexican cuisine. Chicken with avocado, jalapeño chili, corn, and lime juice cooked in a pressure cooker. Are you looking for quick, easy, and delicious pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes
Pressure Cooker Chicken Lime Soup
- 1 tablespoon olive oil
- 2 large skinless and boneless chicken breasts
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 yellow onion, peeled and chopped
- 2 tablespoons minced garlic
- 1 jalapeno chili, stemmed and minced
- 1 tablespoon minced oregano leaves
- 6 cups (1.5 L) low-fat chicken broth
- 1/4 cup f (60 ml) freshly squeezed lime juice
- 2 ripe avocados, halved, pitted, peeled and diced
- 1 fresh lime, quartered
- 1 can kernel corn, drained
In a pressure cooker, heat 1 tablespoon olive oil over medium heat. Season chicken breasts with salt and black pepper. Add to the pot and brown on both sides, turning once, for about 4 minutes. Remove from the cooker and transfer to a large bowl.
Add chopped onion to the pot. Cook, stirring, until translucent, for about 4 minutes. Stir in garlic, jalapeño, and oregano. Cook, stirring, for a further 1 minute.
Pour in chicken broth, scraping up any bits from the bottom of the pressure cooker. Return cooked chicken breasts to the cooker.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.
Open the pressure cooker, using the Quick-release method. Using thongs, transfer chicken breasts to a cutting board. Shred meat, using two forks.
Stir shredded chicken, lime juice, lime quarters, corn, and avocado into the soup. Set aside for 1 minute.