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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