This instant pot chicken verde soup is one of those weeknight dinners that tastes slow-simmered but takes only 20 minutes start to finish. It’s protein-packed, full of bright flavor from green salsa and lime, and has fiber-rich chickpeas to keep you full. Everything cooks in the Instant Pot—just toss it in, press a button, and go.
Why You Should Make This Recipe
This soup is the definition of easy. Minimal chopping, no sautéing, and no dirtying extra dishes. Plus, it’s naturally dairy-free, gluten-free, and refined sugar-free. You get spicy, zesty flavor from jarred salsa verde and green chilis, satisfying texture from chickpeas and shredded chicken, and a creamy topping of avocado. It’s warm and cozy without being heavy.
Looking for more cozy bowls you can make in minutes? Try my healthy beef ramen (paleo) made with miracle noodles and a sesame-ginger broth.
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Instant Pot chicken verde soup Ingredients
- Chicken breast – Lean protein and the base of the soup
- Onion – Aromatic flavor that softens while pressure cooking
- Jarred salsa verde – Adds all the tangy, zesty verde flavor with no extra effort
- Canned hot green chilis – Boosts the heat and deepens flavor
- Garlic – Always
- Salt & pepper – Basic seasoning
- Chickpeas – Adds fiber, texture, and plant-based protein
- Chicken broth – Forms the base of the soup
- Lime juice – Brightens the whole bowl at the end
- Avocado – Adds creamy texture and healthy fat
- Tortilla chips – For crunch (use grain-free Siete brand to keep it paleo-inspired. I loveee the Nacho cheese flavor!!!)
See recipe card for quantities.
Protein Calculations (Per Serving)
- Chicken breast (6 oz total): ~50g protein total
- Chickpeas (1 can, ~14g protein total)
- Total yield: 4 servings
Protein per serving: ~16g–18g
Recipe Alternatives
- Skip the chickpeas if strict paleo—replace with white sweet potatoes or cauliflower
- Use ground chicken or turkey instead of whole chicken breasts (just sauté before pressure cooking)
- Add shredded cabbage, kale, or zucchini for more veg
- Can’t do spice? Use mild salsa verde and skip the green chilis
Storage & Meal Prep
- Store in an airtight container in the fridge for up to 4 days
- Freezes beautifully—store in freezer-safe jars or bags for up to 3 months
- Reheat on the stove or microwave, then add fresh lime and avocado before serving
Top Tip
Use a high-quality jarred salsa verde with simple ingredients—no seed oils, no preservatives. It makes or breaks the flavor of the soup, since it’s the main base.
FAQ
Yes! Just increase cook time to 25 minutes on high pressure.
You can—just simmer everything on the stove for about 30–40 minutes or until chicken shreds easily.
I used the Siete grain-free tortilla chips, which are paleo-friendly and made without seed oils. They are SOOO good!!!
Dinner Ideas
📖 Recipe
Instant Pot Chicken Verde Soup Recipe
Ingredients
- 2 chicken breasts
- 1 yellow onion diced
- 1 16 oz jar salsa verde
- 1 4 oz can hot green chilis
- 2 –3 garlic cloves minced
- Salt and pepper to taste
- 1 15 oz can chickpeas, drained
- 1 32 oz container chicken broth
- Juice of 1 lime
- 1 avocado sliced
- Siete tortilla chips or any grain-free chips
- Fresh cilantro optional
Instructions
Load the Instant Pot:
- Add diced onion, garlic, chicken breasts, salsa verde, green chilis, chickpeas, salt, pepper, and chicken broth to your Instant Pot.
Cook:
- Secure the lid and set to High Pressure for 20 minutes. Make sure the valve is sealed.
Release Pressure:
- Once done, let the pressure release naturally for 5 minutes, then manually release the rest.
Shred the Chicken:
- Open the lid and remove the chicken breasts. Use two forks to shred the meat, then return it to the pot. Stir in the lime juice.
Serve:
- Ladle soup into bowls and top with avocado slices, crushed tortilla chips, and optional cilantro. Add another squeeze of lime if you like it extra tangy.
