Has anyone else done the whole “throw everything in the Instant Pot and pray for the best” thing?
I love being in the kitchen, but after a long day, the Instant Pot can be a saving grace. This yummy salsa verde chicken soup was a result of a particularly lazy night, and it turned out so well I now make it every other week!
It tastes kinda like an enchilada in soup form, and you can use chicken breast or pork tenderloin – they each give a different taste, but both are good!
Prep Time: 10 min
Cook Time: 33 min
Total Time: 43 min
2 large chicken breasts (or use pork tenderloin!)
16 oz salsa verde
4 oz diced green chiles
⅓ cup cilantro leaves
½ onion, diced
4 cloves garlic, minced
1 jalapeño, chopped (include seeds!)
½ cup coconut cream
15 oz canned black beans (including liquid!)
1 tbsp ground cumin
1 tsp ground coriander
2 tsp dried oregano
4 cups broth (I used bone broth)
1 bell pepper, chopped
3 small Yukon potatoes, peeled & chopped
½ tsp kosher salt
½ tsp ground pepper
1 lime, juiced
corn chips, hot sauce & more cilantro (for garnish)
- Place chicken breasts in Instant Pot. Add all ingredients except chips and garnishes. Stir together.
- Put lid on and seal. Press Manual and cook on high pressure for 23 minutes. If your chicken is frozen, cook for 27 minutes. Let natural release for 10 minutes, then release remaining pressure.
- Remove chicken breasts to a cutting board and shred with two forks. Add shredded chicken back to the pot.
- Stir together and salt to taste. Serve with crumbled corn chips, cilantro, and hot sauce on top.