Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Turn on Instant Pot saute setting.
Step 2
Saute
Celery (2 stalks)
,
Onion (1)
,
Jalapeño Pepper (1)
, and
Garlic (4 cloves)
in
Olive Oil (30 mL)
. Cook until tender.
Step 3
Add
Chicken Breasts (455 g)
,
Canned Diced Tomatoes with Green Chilies (395 g)
,
Chicken Broth (1.4 L)
, and
Ground Cumin (2 g)
.
Step 4
Cover and lock the lid. Cook on manual high pressure for 10 minutes. Natural release 15 minutes and quick release after. If just using the stove, cook over medium heat until chicken is tender and possible to shred (this will probably take around double the time).
Step 5
Remove the chicken breasts from the soup and shred the chicken.
Step 6
Return the shredded chicken. Add juice from the
Lime (1)
and stir. Add in
Fresh Cilantro (1/2 bunch)
.
Step 7
Serve soup in large bowls with slices of
Avocado (1)
and
Lime (1)
.
