Menu

Instant Pot Mexican Chicken Soup - Dump and Go Dinner

<p>With plenty of protein, vegetables and spice, Instant Pot Mexican Chicken Soup makes a tasty paleo dinner easy to come by on busy days.</p>
4 Servings Recipe By

Ingredients

  • 4 cups Chicken Broth/Stock
  • 1 cup dice Carrot
  • 1/2 cups dice Onion, Red
  • 2 2/3 teaspoons mince Garlic, Cloves
  • 1/3 cups dice Roma Tomato
  • 1/8 cups seed and dice Jalapeño
  • 1 1/8 cups Tomato Juice
  • 2 teaspoons Cumin
  • 2/3 teaspoons Coriander, Ground
  • 2 teaspoons Chili Powder
  • 1 1/3 teaspoons Sea Salt
  • 1/3 cups chop Cilantro, Fresh
  • 2 2/3 cups dice Chicken, Boneless Breasts
  • 1 1/3 tablespoons juice Lime

Serving Day Ingredients

  • 2/3 cups peel, pit, and slice Avocado

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 215 Calories
  • 5g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 93mg Cholesterol
  • 1665mg Sodium
  • 12g Total Carb
  • 2g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 30g Protein
  • 2 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients in inner pot except avocado.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Let pressure release naturally for 5 minutes then release any remaining pressure.
  6. Serve with sliced avocado on top.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients except avocado among indicated number of round freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into the inner pot.
  4. Saute for 5 minutes.
  5. Lock lid in place and seal steam nozzle.
  6. Cook on high pressure for 15 minutes.
  7. Let pressure release naturally for 5 minutes then release any remaining pressure.
  8. Serve with sliced avocado on top.

© 2024