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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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.
Instant Pot Peruvian Soup
You will enjoy this Peruvian Soup Instant Pot Recipe if you want to have a tasty and flavorful meal during cold or flu.
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 "sauté" 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 "sauté" mode. Your soup is now ready to serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 690Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 79mgSodium: 1763mgCarbohydrates: 114gFiber: 13gSugar: 14gProtein: 41g
You may also enjoy the following recipes:
Instant Pot Potato Recipes For The Family
31 Easy Instant Pot Recipes For The Beginner
Instant Pot Chicken Thigh Recipes
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!
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