“Instant Pot” Green Chili Chicken Soup

(6 votes, average: 4.33 out of 5)

4 Servings

Print Recipe

Categories > Dinner, Soups

By Mary Stewart, RD, NLC at Cultivate Nutrition and a Nutritious Life Ambassador. Follow her on Instagram @cultivate_nutrition_.

Looking to mix up your game-day eats this year? We’ve got you covered with this fun twist on classic chili. Whether you’re making this recipe for a party or enjoying solo, you’re sure to love the chicken-chili powder combo.

(6 votes, average: 4.33 out of 5)

4 Servings

Ingredients

2 tablespoons avocado oil

3 garlic cloves

4 cups vegetable broth

5 carrots, peeled

1 sweet potato, peeled

2 pounds boneless skinless chicken thighs

5 celery stalks, trimmed and diced

1 teaspoon chili powder

2 tablespoons mild green chiles (feel free to add an entire 4-ounce can of green chiles if you prefer more spice)

2 teaspoons sea salt

½ teaspoon pepper

Directions

Set your Instant Pot to the “Sauté” setting.
Add avocado oil and 3 garlic cloves. Sauté for 2 minutes.
Add vegetable broth, peeled and chopped carrots, and peeled and chopped sweet potato.
Set Instant Pot to “Pressure” setting for 1 minute.
Once the carrots and sweet potato are cooked, use an immersion blender to blend the contents of the pot into a puree. (If you don’t have an immersion blender, pour into a blender to puree.)
Return puree to the Instant Pot. Add chicken, chopped celery, green chilies, and chili powder.
Set Instant Pot to “Soup/Broth” setting.
After soup is fully cooked, remove the chicken and shred.
Place shredded chicken back into the pot and add 1 juiced lime.

WHY I LOVE THIS RECIPE

This version of green chili chicken soup is perfect for the whole family. It’s loaded with veggies, but you’d never know it. The carrots and sweet potato are a good source of beta carotene, an antioxidant, which is converted in the body to vitamin A, supporting eye health, skin health, and a healthy immune system.

(Photo: Mary Stewart)