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CHICKEN AVOCADO SOUP (INSTANT POT)

April 22, 2017 by Debbie Leave a Comment

I am loving my Instant Pot! Who knew you could prepare such healthy, delicious meals in a very short amount of time?! 
 
This recipe came from a dear friend who loves to cook as much as I do! We’ve cooked together on several occasions now, and it’s always such fun! His recipe was a stovetop recipe. I converted it to the Instant Pot. 

 
 
 
 
INGREDIENTS
1 pound chicken breasts, boneless, skinless, cut into 1 inch cubes
Olive Oil
1 small onion, diced
1 jalapeno, diced
2 cloves garlic, diced
32 oz chicken stock
1 teaspoon cumin
1/3 cup cilantro, chopped
2 avocadoes
3 tablespoons lime juice, freshly squeezed
salt & pepper to taste
tomatoes, chopped
Monterrey Jack cheese
Sour Cream
Tortilla chips
 
Set the Instant Pot to saute mode. Add the onion, jalapeno, and garlic. Saute for 2-3 minutes until the veggies begin to get soft. Turn off the Instant Pot.
 
Add the chicken, chicken stock, and cumin. Place the lid, close the pressure valve and set the Instant Pot to “poultry” mode. After it comes to pressure, the timer will set for 15 minutes. When the chicken has cooked, let the pressure release naturally. 
 
Once the pressure has released, carefully remove the lid. Remove the chicken from the pot and shred the chicken. Set aside.
 
Add the avocadoes, cilantro, and lime juice. With an immersion blender, blend until smooth. Return the chicken to the pot and stir.
 
Serve with fresh tomatoes, cheese, sour cream, and chips. Delicious! 
 
 
 
 
 
 
 
 

Filed Under: instant pot & slow cooker, soups stews & chowders Tagged With: instant pot, soups & chowders

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Hi! I'm Debbie...a wife, mother, grandmother, and someone who is striving to live the simple life by returning to the basics. This means cooking healthy, from scratch meals for our family and friends, learning to preserve foods, making soaps and lotions, raising animals on our mini-farm, and an assortment of other things.

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