Looking for a delicious and hearty soup recipe that is perfect for chilly days? This Instant Pot Peruvian Chicken Soup, or Aguadito de Pollo, is sure to hit the spot! It is packed with flavor and can be made with fresh or frozen chicken. So gather your ingredients and let’s get cooking up some Peruvian soup!
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What is Peruvian chicken soup?
Peruvian chicken soup is a traditional Peruvian dish that typically consists of chicken, potatoes, corn, and spices. It is often served with Peruvian bread or crackers. It is usually made with a whole chicken, which is first cooked in water until tender. The chicken is then removed from the pot and the carcass is used to make a broth.
The broth is typically flavored with Peruvian herbs and spices, such as cumin and chili pepper. The potatoes, corn, and chicken are then added back into the pot and simmered until the vegetables are tender. Peruvian chicken soup is typically served with Peruvian bread or crackers.
This is a tasty meal your family is sure to enjoy. Plus, it puts something different on the dinner table that’s both delicious and quick!
Ingredients For Peruvian Chicken Soup in instant pot
I don’t know about you, but I love chicken Peruvian soup. It is one of my favorite comfort foods. And since I have an Instant Pot, I can make it even faster and easier than before. Here, I going to share the recipe for Peruvian chicken soup in the instant pot. This soup is flavorful and healthy, and it’s perfect for a cold winter night.
Here are the 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
HOW TO MAKE INSTANT POT chicken peruvian soup
Peruvian food is all the rage right now, and for good reason. It’s flavorful, healthy, and easy to make. This chicken peruvian soup is a perfect example of how delicious Peruvian cuisine can be. Plus, it’s made in the Instant Pot so you know it’ll be quick and easy!
Follow these instructions to learn how to make this yummy Peruvian soup:
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.
The Yummiest Instant Pot Peruvian Chicken Soup Recipe: Aguadito de Pollo
Aguadito de Pollo is a popular Peruvian chicken soup that is hearty, flavorful, and easy to make in your Instant Pot. This recipe is simple enough for a weeknight meal but can also be dressed up for entertaining. Be sure to comment below and let us know how you like this soup!
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: 4 Serving 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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