Pressure Cooker Chicken Lime Soup
- Cuisine: Mexican
- Course: Soup
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 18m
- Ready In: 28m
Average Member Rating
(5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
359 -
Carbohydrates
15 g -
Cholesterol
72 mg -
Fat
21 g -
Fiber
7 g -
Protein
32 g -
Saturated Fat
3 g -
Serving Size
1 -
Sodium
225 mg -
Sugar
2 g -
Trans Fat
3.4 g -
Unsaturated Fat
1.4 g -
Potassium
1258 mg
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 more 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
Ingredients
- 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
Method
Step 1
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.
Step 2
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.
Step 3
Pour in chicken broth, scraping up any bits from the bottom of the pressure cooker. Return cooked chicken breasts to the cooker.
Step 4
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.
Step 5
Open the pressure cooker, using the Quick-release method. Using thongs, transfer chicken breasts to a cutting board. Shred meat, using two forks.
Step 6
Stir shredded chicken, lime juice, lime quarters, corn, and avocado into the soup. Set aside for 1 minute.
