COCONUT LIME CHICKEN SOUP

In the Instant Pot!

I am obsessed with this soup. It’s honestly the easiest soup of all time and it’s truly so delicious. The only thing I would say is that for littles who can’t handle a tiny bit of heat, maybe hold back on the salsa verde by using less. I’m a total wimp with heat and it’s not too spicy for me!

Note: For best results, this will take 10 minutes of natural pressure release when it’s done. Any meat cooked in the instant pot will always require a minimum of a 10 minute natural pressure release.

Coconut Lime Chicken Soup

You will not regret the 5 minutes it takes to throw ingredients into the Instant Pot. So yummy, and hardly any work!

5 from 2 votes

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Course: Soups

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 -8 servings

Ingredients

• 2 large or 3 small frozen chicken breasts
• 1 can of corn drained
• 1 can of white beans drained
• 1 can of coconut milk
• 4 cups of chicken broth
• 1, 16 oz. jar of mild salsa verde sauce or hot if that's your thing
• TOPPING:
• lime wedges
• tortilla chips

Cook ModePrevent your screen from going dark

Instructions

• Combine all ingredients in your instant pot. Put on the lid. Make sure the steam valve is set to “sealing”.
  
• Push the “SOUP” button and let it do it’s thing. It will take 10 or more minutes to come to pressure, plus a 30 minute soup cycle, plus 10 minutes (at least) of natural pressure release.
  
• Open up the pot and shred the chicken, then put it back into the pot.
  
• Serve with tortilla chips and a squeeze of fresh lime juice! So good and so easy. Enjoy!
  

Notes

For best results, this will take 10 minutes of natural pressure release when it's done. Any meat cooked in the instant pot will always require a minimum of a 10 minute natural pressure release.