Instant Pot Chicken Verde Soup Recipe
This Instant Pot chicken verde soup is ready in 20 minutes and loaded with clean protein, chickpeas, and bold flavor. It’s paleo, dairy-free, and gluten-free comfort food made easy.
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.