15-Minute Instant Pot Salsa Verde Chicken Soup

Recipe Overview & Cooking Metrics

Equipment Needed

• 6-quart or 8-quart Instant Pot electric pressure cooker
• Kitchen tongs
• Two forks for shredding
• Digital probe meat thermometer

Ingredients

• 1.5 pounds boneless skinless chicken breasts
• 1 jar (16 oz) roasted salsa verde (tomatillo salsa)
• 4 cups low-sodium chicken bone broth
• 1 can (15 oz) white cannellini beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons freshly squeezed lime juice
• 1/3 cup fresh cilantro leaves, chopped
• 1 medium Hass avocado, diced, for serving
• 1/4 cup crumbled cotija cheese, for serving

Step-by-Step Cooking Instructions

1. Set a 6-quart Instant Pot on the counter. Place raw chicken breasts flat on the bottom of the inner pot.
2. Sprinkle chicken evenly with ground cumin, Mexican oregano, garlic powder, kosher salt, and black pepper.
3. Pour 1 jar (16 oz) roasted salsa verde directly over chicken. Add rinsed cannellini beans and pour in 4 cups low-sodium chicken bone broth.
4. Secure the Instant Pot lid, turn the steam release valve to Sealing, and select Pressure Cook (High Pressure) for 10 minutes.
5. When the cook cycle finishes, perform a quick pressure release by turning valve to Venting. Wait until float valve drops before carefully opening lid.
6. Insert a digital probe thermometer into the center of the thickest breast to verify internal temperature reaches 165°F (74°C).
7. Transfer chicken to a clean cutting board and shred meat into bite-sized strips using two forks.
8. Return shredded chicken to the pot. Stir in fresh lime juice and chopped cilantro. Ladle into warm bowls and top with diced avocado and crumbled cotija cheese.

Explore Related Winter Comfort Classics

Expand your weeknight menu with these double-tested recipes from our Comfort Zone Chicken Hub:

• Scratch Creamy Chicken Noodle Soup: Classic homestyle egg noodles in rich mirepoix broth.
• Creamy Chicken and Corn Chowder with Bacon: Sweet corn and tender potatoes in savory bacon fat roux.
• Authentic Mexican Chicken Pozole Verde: Hominy and roasted tomatillo broth with radishes and lime.
• Master Chicken Internal Temperature Guide: USDA safety guidelines for every poultry cut.

Frequently Asked Questions