Instant Pot Mexican Chicken Soup - Lunch
4
Servings
15
Ingredients
0
Comments
With plenty of protein, vegetables and spice, Instant Pot Mexican Chicken Soup makes a tasty paleo meal easy to come by on busy days.
4
Servings
15
Ingredients
0
Comments
Ingredients
- 4 cups Chicken Broth/Stock
- 1 cup dice Carrot
- ½ cups dice Onion, Red
- 2 ⅔ teaspoons mince Garlic, Cloves
- ⅓ cups dice Roma Tomato
- ⅛ cups seed and dice Jalapeño
- 1 ⅛ cups Tomato Juice
- 2 teaspoons Cumin
- ⅔ teaspoons Coriander, Ground
- 2 teaspoons Chili Powder
- 1 ⅓ teaspoons Sea Salt
- ⅓ cups chop Cilantro, Fresh
- 2 ⅔ cups dice Chicken, Boneless Breasts
- 1 ⅓ tablespoons juice Lime
- ⅔ cups peel, pit, and slice Avocado
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Prog. Pressure Cooker
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?
- **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.**
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Prog. Pressure Cooker
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Place all ingredients in inner pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Let pressure release naturally for 5 minutes then release any remaining pressure.
- Serve with sliced avocado on top.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 215
- Total Fat
- 5g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 93mg
- Sodium
- 1665mg
- Total Carbohydrates
- 12g
- Fiber
- 2g
- Sugar
- 6g
- Protein
- 30g
- WW Freestyle
- 2