Introducing your soon-to-be favorite dish: Instant Pot Peruvian Chicken Soup.
This recipe is not only quick and easy but also gluten and dairy-free, making it a healthy choice for detoxing and maintaining a strong immune system, especially during colder months.
Enjoying it several times a week for dinner may even aid in weight loss.
It’s one of my favorite soups to make.
This soup has a robust, flavorful broth that will warm you up and make you happy.
Plus, it’s budget-friendly, so you can make a lot of it and keep eating it for several days with your family.
See the recipe below.
Instant Pot Peruvian Chicken Soup – Our Bold & Flavorful Recipe
Now, let’s dive in and get started!
First, gather your onions, peppers, and garlic, along with your chicken broth (Full Recipe and Instructions at the Bottom).
These will form the aromatic base of the soup, so prepare to blend them into a smooth puree using your blender or food processor.
This vibrant, flavorful sou creates six yummy servings, and it’s absolutely fantastic.
Perfect for meal prep or sharing with the family!
Next, take your store-bought rotisserie chicken and remove the skin.
Place the chicken directly into your Instant Pot and pour the freshly prepared puree over it.
Using a rotisserie chicken is a brilliant time-saver that keeps things easy without sacrificing flavor.
It cuts down on cooking time, letting you get this delicious soup on the table even faster—perfect for those busy weeknights when you need a comforting, healthy meal in a pinch.
Prepare your potatoes by peeling and chopping them into bite-sized pieces.
Add them into the Instant Pot along with the chicken and puree. Seal the lid and cook on high pressure for 8 minutes.
The potatoes soak up all the rich flavors from the broth and seasonings, making each bite even more satisfying.
Plus, they add a hearty texture that complements the tender chicken perfectly.
Switch your Instant Pot to sauté mode and stir in the remaining vegetables—peas and carrots.
This step adds vibrant color and a touch of sweetness, rounding out the flavors of the soup.
While the veggies are cooking, return to your blender. Add water, fresh lime juice, and a generous bundle of cilantro.
Blend everything until smooth.
This mixture brings a refreshing brightness to the dish, enhancing the bold, earthy flavors with a zesty, herbaceous finish.
While stirring, slowly pour your cilantro-lime mixture into the soup, allowing it to blend seamlessly with the other flavors.
Season with salt and pepper to taste, giving everything a good stir to ensure all the ingredients are well combined.
Once that’s done, turn off sauté mode, and your Peruvian Chicken Soup is ready to serve.
Ladle it into bowls, and enjoy the rich, vibrant flavors that are sure to warm both body and soul. (See Complete Instructions Below.)
Your whole family will absolutely love the bold, vibrant flavors of this Peruvian Chicken Soup.
It’s comforting, hearty, and as delicious as anything you’d order at a top-notch restaurant.
Plus, it comes together so quickly that it’s bound to become a go-to favorite. I hope you enjoy every spoonful!
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Yield: 6 Bowls
Category: Soup
Method: Instant Pot
Cuisine: Peruvian
Ingredients:
- 1 poblano pepper, de-seeded and diced
- 1 white onion, diced
- 2 tablespoons minced garlic
- 1 serrano pepper, diced
- 4 cups chicken stock
- 1 whole rotisserie chicken, skin removed and shredded
- 10 mini yellow potatoes, quartered
- 2 cups frozen peas and carrots
- 1 bundle fresh cilantro
- 1 lime, juiced
- 2 teaspoons salt
- 2 teaspoons pepper
- ⅓ cup water
Instructions:
- Blend the Base: Add the diced onion, poblano pepper, serrano pepper, and minced garlic to your blender. Pour in two cups of chicken broth and blend until smooth.
- Prepare the Chicken: Place the shredded rotisserie chicken into the Instant Pot and pour the blended mixture over it. Add the remaining chicken broth and a bit of water.
- Cook the Potatoes: Quarter the mini yellow potatoes and add them to the pot. Seal the lid, ensuring the pressure valve is set to close. Cook on high pressure for 8 minutes. Once the timer stops, quickly release the pressure.
- Sauté the Veggies: Turn the Instant Pot to sauté mode. Stir in the frozen peas and carrots, cooking for about 3 minutes or until the carrots are tender.
- Add the Cilantro-Lime Blend: In your blender, combine ⅓ cup of water, fresh lime juice, and a bundle of cilantro. Blend until smooth, then slowly stir the mixture into the soup. Add salt and pepper to taste.
- Serve: Turn off sauté mode, ladle the soup into bowls, and enjoy!
This Instant Pot Peruvian Chicken Soup is a true culinary gem—delicious, nutritious, and very easy to make.
With its bold flavors, fresh ingredients, and quick preparation time, it’s a meal you’ll want to add to your regular rotation, especially when you need something warm and comforting.
We hope you Enjoy it!
Pin it on Pinterest For Later!
