Pressure Cooker Chicken Lime Soup

An Honest Review of the 5 Best Inst...
An Honest Review of the 5 Best Instant Pot Pressure Cooker
2021-04-10
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. #pressurecooker #instantpot #dinner #soup #chicken #lime #avocado
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 18m
  • Ready In: 28m

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Nutritional Info

This information is per serving.

  • 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
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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.

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