Looking for a delicious and hearty soup recipe full of goodness? This Instant Pot Peruvian Chicken Soup is sure to hit the spot! Also known as Aguadito de Pollo, Peruvian Soup is packed with flavor and can be made with fresh or frozen chicken.
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Why This Recipe Works
- Exotic Flavors: Experience the vibrant and unique taste of Peruvian cuisine in your kitchen.
- Comforting and Hearty: This Peruvian chicken soup is the perfect remedy for cold days or nights.
- Efficient Cooking: The Instant Pot makes preparation and cleanup a breeze.
📋 Ingredients
- Poblano Pepper: Adds a mild, slightly smoky flavor to the soup.
- White Onion: Contributes a sweet, slightly sharp flavor that forms part of the soup's base.
- Minced Garlic: Gives the soup a warm, savory depth of flavor.
- Serrano Pepper or Aji Amarillo Paste: Adds a spicy kick to the soup, enhancing its overall flavor profile.
- Chicken Stock: Provides a savory richness and forms the liquid base of the soup.
- Rotisserie Chicken: The main ingredient, it adds a hearty, meaty element to the soup. (You can use chicken breast if cooking from fresh)
- Mini Yellow Potatoes: Add a starchy, filling component to the soup.
- Frozen Peas and Carrots: Add color, texture, and natural sweetness to the soup.
- Fresh Cilantro Leaves: Infuse the soup with a fresh, herbal flavor.
- Lime Juice: Adds a tangy note that brightens up the soup's flavors.
- Salt & Pepper: Essential seasonings that enhance the overall flavor of the soup.
- Water: Helps adjust the soup's consistency.
- Olive Oil: Used for sautéing, it adds a rich, fruity note and helps bring out the flavors of the other ingredients.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Just like any good soup recipe, this Peruvian soup also allows for plenty of customization. Want to add some extra veggies? Try throwing in some diced zucchini or diced bell peppers.
- You can use sweet potatoes in place of regular yellow potatoes for this recipe. Just be sure to dice them into small chunks before adding them to the Instant Pot.
- Switch the chicken for fish and use fish stock instead of chicken broth. Peruvian fish soup is a popular dish among the fishing communities of Peru and is often made with whitefish, trout, cod or sea bass. Add some red peppers for a spicy seafood soup option!
- Try serving this traditional Peruvian soup with quinoa for added protein, or mix in some cooked quinoa right into the soup before serving.
🔪How To Make Peruvian Soup
Place diced onions, poblano pepper, serrano pepper, and garlic into the blender. Add two cups of Chicken Broth and the olive oil. Blend until pureed.
Pour the blended green mixture into the Instant Pot.
Shred the chicken from the rotisserie removing the skin. Place the shredded chicken into the Instant Pot.
Pour in the remaining chicken broth and water. Quarter the potatoes and add to the Instant Pot. Secure the Instant Pot lid and set the pressure valve to close.
Set to high pressure for 8 minutes. Once the Instant Pot stops counting, natural release the pressure for 5 minutes followed by a quick release.
Turn the Instant Pot to saute and add in the peas and carrots. Saute for about 3 minutes until the carrots are tender.
Add ⅓ cup water, fresh lime juice and cilantro into the blender and blend. Pour the blended liquid into the soup and stir.
Add salt and pepper to taste. Stir well and turn off the saute mode.
Your Aguadito De Pollo soup is now ready to serve. Get the taste of Peru at home any day of the week!
👩🍳 Expert Tips
- Whilst this recipe uses rotisserie chicken, you can use fresh uncooked chicken to make your Peruvian Soup. Simply add two chicken breasts when the recipe says to add chicken. As the soup pressure cooks for 8 minutes, this allows enough time for the chicken breasts to fully cook. You can then remove the breast and shred before re-adding to your pot.
- Allow a natural release for at least 5 minutes before manually releasing any remaining pressure. This helps keep the chicken tender and prevents hot liquid from spewing out.
- If you don’t have an Instant Pot, you can easily make this soup on the stovetop. Simply follow steps 1-3 above, using a large pot instead and cook on the stove top for five minutes. Once cooked add the remaining ingredients as instructed.
💭 FAQs
Peruvian green soup gets its color from the addition of cilantro, spinach, and other greens. These ingredients not only add vibrant color to the dish but also a fresh and herby flavor.
Aji amarillo paste is a yellow chili pepper paste that is commonly used in Peruvian cuisine. It has a fruity and spicy flavor, but feel free to substitute it with diced serrano pepper if you can’t find local ingredients in your regular store.
Want to spice it up even more? Add a pinch (or two) of red pepper flakes. The possibilities are endless!
Store Peruvian chicken soup in airtight containers in the fridge for up to three to four days, ensuring it cools to room temperature before refrigerating to maintain freshness. This soup can definitely be frozen for later. Let the soup cool before transferring it to an airtight container or freezer bag.
Serving Suggestions
These are my favorite dishes to serve with Peruvian Chicken Soup:
- Bread: Peruvian chicken soup is typically served in a bowl with a side of Bread or crackers.
- Salad and Veg: This Instant Peru chicken soup also pairs well with a Green Salad or Roasted Vegetables on the side...and don't forget to garnish with lime wedges!
- Rice: White rice or Peruvian-style yellow rice is a common side dish. The Rice can be served on the side or placed at the bottom of the soup bowl before ladling the soup on top.
- Corn on the Cob: Peruvian chicken soup often includes corn, but you can also serve additional Corn On The Cob as a side. It's a traditional and tasty option.
- Aji Amarillo Sauce: Provide aji amarillo sauce on the side for those who enjoy a bit more heat and flavor. It's a traditional Peruvian condiment made with yellow chili peppers.
- Sliced Avocado: The creamy texture of sliced avocado contrasts nicely with the richness of the soup. It adds a refreshing element to each spoonful.
🍜 Related Recipes
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Instant Pot Peruvian Chicken Soup
Ingredients
- 1 Poblano Pepper Deseeded And Diced
- 1 Onion Diced
- 2 tablespoons Minced Garlic
- 1 Serrano Diced
- 4 cups Chicken Stock
- 1 Rotisserie chicken Shredded
- 10 Yellow Potatoes Diced
- 2 cups Peas And Carrots
- 1 tablespoon 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 "sauté" and add in peas and carrots. Cook for about 3 minutes until carrots are tender.
- To the blender add a ⅓ 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 "sauté" mode. Your soup is now ready to serve.
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