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–+ servings

Instant Pot Peruvian Chicken Soup

Angela Milnes
This Instant Pot Peruvian Soup is a warm and comforting dish packed with bold, traditional flavors. With tender chicken, hearty vegetables, and vibrant spices, it’s a simple yet flavorful way to enjoy a taste of Peru right at home. Perfect for a quick weeknight dinner or a cozy weekend meal, this soup is sure to impress!
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Lunch
Cuisine Peruvian
Servings 4 Servings
Calories 541 kcal

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.  

Notes

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.

Nutrition

Calories: 541kcalCarbohydrates: 49gProtein: 54gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 151mgSodium: 3257mgPotassium: 1122mgFiber: 7gSugar: 7gVitamin A: 6798IUVitamin C: 70mgCalcium: 73mgIron: 3mg
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