Uh-oh! Dinner is in an hour and you didn’t meal plan or pull anything out of the freezer. What’s a mom to do? Pull out the Instant Pot, of course, and not even worry about it!
My Instant Pot is hands-down one of my favorite kitchen tools. It’s so easy to use and makes preparing a meal a breeze. I love that I can throw all of the ingredients for a dish into the pot, set it to cook, and then just walk away! No need to stand over it while it cooks and I don’t have to worry about food burning.
Plus, you can pull meat out of the freezer and go from frozen to ready to eat in under an hour. So convenient! Particular if you are a busy mom who doesn’t always remember to pull something out to defrost, like me!
Soups are fantastic in the Instant Pot. They typically don’t take very long and, because they are cooked under pressure, they come out so flavorful and delicious. And while it’s still summer for a few weeks, autumn is coming and if you are like me, you love a good soup when the weather starts to cool down.
This Chicken Chile Verde Soup was a hit in our house. And you can make it with fresh chicken breasts and thighs or rotisserie chicken.
If you want to make this a more filling meal, you can add cooked rice to your soup once it’s ready. My kids prefer to eat it this way!
Instant Pot Chicken Chile Verde
- 2 Anaheim peppers; deseeded and ribs removed
- 1 tablespoon minced garlic
- 2 Serrano peppers; deseeded and ribs removed
- 32 ounces chicken broth
- 1 white onion, sliced into rounds
- 2 boneless skinless chicken breasts (read notes if you want to substitute with rotisserie chicken)
- 2 boneless, skinless, chicken thighs
- 1 bundle cilantro
- 6 tomatillos, quartered
- 1 tablespoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 to 1 1/12 cups water
- ½ red onion, diced for garnish
Prepare your peppers by removing the seeds and ribs and dicing them. Then quarter your tomatillos and slice your white onion.
Add the chicken, white onion, diced anaheim peppers, diced serrano peppers, quartered tomatillos, and garlic to your Instant Pot. Cover with the chicken broth and add just enough water to completely cover all of the ingredients.
Measure the cumin, salt, and pepper into the pot and stir lightly.
Secure the Instant Pot lid and turn the value to sealed. Push the manual button and set to high pressure for 20 minutes. Once the cooking time has finished, do a natural pressure release.
Remove the chicken from the pot and, using an immersion blender, blend the soup. If you do not have an immersion blender, you can transfer the soup to your regular blender and blend that way but be cautious and make sure the lid to your blender is on tightly because the soup will be very hot. Pour the soup back into the Instant Pot.
Shred the chicken and return it back to the soup.
Add ⅓ cup of water to a bowl along with ¾ of the bundle of cilantro and use the immersion blender to blend. Alternately, you could also do this in a regular blender or food processor.
Pour this mixture into the soup and mix well.
Serve the soup garnished with the extra cilantro and red onion. You may also garnish with cojita cheese or queso fresco. If you’re adding rice to your soup, place the rice in the bowl before adding the soup and garnishes.
Note: If you are using rotisserie chicken, add in all of the ingredients to the Instant Pot except the chicken and cook for 10 minutes. After the cooking time had completely, let the Instant Pot release naturally for 10 minutes and then blend the ingredients. Add the cilantro mixture and then add the rotisserie chicken. Stir to mix all the ingredients well and then serve.
Instant Pot Chicken Chile Verde Creation