CALDO

DE POLLO

INSTANT POT RECIPE

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WHY YOU'LL LOVE IT

This Caldo de Pollo recipe, or Mexican chicken soup, is a deliciously warming soup that's bursting with Mexican flavors! It makes a great appetizer course for a Mexican dinner or as a main course.

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INGREDIENTS

Boneless Skinless Chicken Thighs Chicken Broth Canned Tomatoes Celery Carrots Jasmine Rice Onions Cilantro Minced Garlic Ground Cumin Salt Pepper Lime

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STEP 1

Place all ingredients into the inner liner of your Instant Pot.

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STEP 2

Close the pot and set it to high pressure for 10 minutes. When time is up, let the pot rest for 10 minutes. Then release all remaining pressure.

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STEP 3

Using silicone tongs, remove the chicken from the pressure cooker and shred it.

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STEP 4

Stir the shredded chicken back into the soup. If desired, remove the sprigs of cilantro since you were using them mainly for seasoning.

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STEP 5

Add water if needed to thin. Check for salt and pepper. Serve the soup as is, or with slices of avocado stirred in at the last minute.

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STEP 6

Add water if needed to thin. Check for salt and pepper. Serve the soup as is, or with slices of avocado stirred in at the last minute.

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