Instant Pot Recipes

Instant Pot Peruvian Soup

Instant pot soup peruvian soup chicken flavour
Instant Pot Peruvian Soup is a delicious and easy Instant Pot recipe to cook. This is a really tasty chicken soup recipe and one that we love to eat when we have a cold or flu. 
 
This Peruvian chicken soup with a twist is simple and budget friendly. Enjoy. 
 
 
 
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Instant pot soup peruvian soup chicken flavour
 

Ingredients For Peruvian Instant Pot Soup

  • 1 poblano pepper; de-seeded and diced
  • 1 white onion; diced
  • 2 tablespoons minced garlic
  • 1 serrano; diced
  • 4 cups chicken stock
  • 1 whole rotisserie chicken; skin removed
  • 10 mini yellow potatoes; quartered
  • 2 cups frozen peas and carrots
  • 1 bundle fresh cilantro leaves
  • 1 lime; juiced 
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • water

How To Make Instant Pot Soup Peruvian Style

Place diced onion, poblano pepper, serrano pepper, and garlic into the blender. Add two cups chicken broth and puree. 
 
 
Pour mixture into the instant pot. Shred chicken from rotisserie removing skin and place chicken into the instant pot.
 
Pour in the remaining chicken broth and water.
 
Quarter potatoes and add to the instant pot.
 
Place lid on instant pot and set pressure valve to close.
 
Set to high pressure for 8 minutes. Once the instant pot stops counting quick release pressure.
 
Turn instant pot to saute and add in peas and carrots.
 
Cook for about 3 minutes until carrots are tender.
 
 
To the blender add a 1/3 cup water, lime juice, and cilantro bundle. Blend well. 
 
 
Pour this while stirring into the soup. Add salt and pepper.
 
Stir well and turn off saute mode. 
 
Your soup is now ready to serve. 
 
 
Yield: 6

Instant Pot Peruvian Soup

Instant Pot Peruvian Soup
This is a simple and easy peruvian soup recipe using cooked chicken.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 poblano pepper; de-seeded and diced
  • 1 white onion; diced
  • 2 tablespoons minced garlic
  • 1 serrano; diced
  • 4 cups chicken stock
  • 1 whole rotisserie chicken; skin removed
  • 10 mini yellow potatoes; quartered
  • 2 cups frozen peas and carrots
  • 1 bundle fresh cilantro leaves
  • 1 lime; juiced 
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • water

Instructions

Place diced onion, poblano pepper, serrano pepper, and garlic into the blender. Add two cups chicken broth and puree. 

Pour mixture into the instant pot. Shred chicken from rotisserie removing skin and place chicken into the instant pot. Pour in the remaining chicken broth and water.

Quarter potatoes and add to the instant pot. Place lid on instant pot and set pressure valve to close. Set to high pressure for 8 minutes. Once the instant pot stops counting quick release pressure.

Turn instant pot to saute and add in peas and carrots. Cook for about 3 minutes until carrots are tender.

To the blender add a 1/3 cup water, lime juice, and cilantro bundle. Blend well. 

Pour this while stirring into the soup. Add salt and pepper. Stir well and turn off saute mode.

 

You may also enjoy the following recipes:

Instant Pot Potato Recipes For The Family

Easy Instant Pot Chicken Stew

31 Easy Instant Pot Recipes For The Beginner

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