Green Chile Chicken Soup

This soup recipe could not be more simple! It can be prepared in the Instant Pot or Slow Cooker. Don’t you just love a recipe that you can “dump and cook,” as in, dump all of your ingredients, set it and forget it! That’s one of the many reasons I love cooking in my Instant Pot!

If you’re new to the Instant Pot, start here:

Which Instant Pot is Best?

Instant Pot 101

Grab the ingredients you’ll need and get ready for a super simple and delicious dinner!

For the seasonings you’ll need:

-2 tsp Cumin

-2 tsp Oregano

-1 tsp Chili Powder

-1/2 tsp Salt

-1/2 tsp Black Pepper

Chop the onion and garlic.

Drain and rinse your beans. If you haven’t heard of hominy, you can find it in the canned vegetable aisle at your local grocery store! You can substitute any other kind of bean if you’d like as well! This is what Hominy looks like:

Add all of the ingredients to the Instant Pot except for the cilantro and lime juice. Stir.

Close the lid, turn the venting knob to “sealing” and cook on HIGH pressure for 20 minutes. Allow the pressure to release naturally, this can take anywhere from 15-45 minutes. You will know that the pressure has released completely when the silver pin has dropped. Carefully open the lid.

Remove the chicken and shred, then return it to the pot. Add the cilantro and juice of 1/2 of a lime and stir. Top with avocado and tortilla strips and enjoy!

Ashton

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Print Recipe
Green Chile Chicken Soup
A delicious and filling soup recipe for the Instant Pot or Slow Cooker.
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
People
Ingredients
Instructions
  1. Chop the onion and garlic. Drain and rinse the beans.
  2. Add everything to the instant pot except for the cilantro and lime juice and stir.
  3. Close the lid, turn the venting knob to "sealing" and cook on HIGH pressure for 20 minutes. Allow the pressure to release naturally, this can take anywhere from 15-45 minutes. You will know that the pressure has released completely when the silver pin has dropped. Carefully open the lid.
  4. Remove the chicken and shred, then return it to the pot. Add the cilantro and juice of 1/2 of a lime and stir. Top with avocado and tortilla strips and enjoy!
Recipe Notes

**To prepare this recipe in the crock pot/slow cooker: add everything to the slow cooker except for the cilantro and lime juice, cook on HIGH for 4 hours or LOW for 6-8 hours. Remove the chicken and shred, then return it to the slow cooker. Add the cilantro and juice of 1/2 of a lime and stir. Top with avocado and tortilla strips and enjoy!

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Instant Pot Creamy Tomato Tortellini Soup

Fall is here! Which means so is soup weather! haha! This is a simple and delicious recipe that you can throw together in no time thanks to the Instant Pot!

If you’re new to the Instant Pot, start here:

Which Instant Pot is best?

Instant Pot 101

Grab the ingredients you’ll need and let’s whip up this delicious soup! 🙂

For the seasonings:

-1 tsp Italian Seasoning

-1/2 tsp Salt

-1/2 tsp Black Pepper

Start out by chopping the onion and garlic.

Turn the Instant Pot to Saute mode and allow it to heat up before adding the olive oil. Add the onion and garlic and cook until the onions are translucent, about 3-4 minutes.

Add the chicken broth, seasonings, diced tomatoes, tomato sauce and the frozen tortellini and stir.

Close the lid, turn the venting knob to “sealing” and cook on HIGH pressure for 5 minutes before quickly releasing the pressure.

When it is finished cooking and the pressure has released, carefully remove the lid, add the heavy cream or milk and spinach and stir until the spinach has wilted.

Top with Parmesan cheese and serve! yum!

Enjoy!

Ashton

Click here to pin this recipe for later!

Follow me on Facebook for new recipes daily!

For more Instant Pot recipes, Click here!

My absolute favorite Instant Pot products:

 




Print Recipe
Instant Pot Creamy Tomato Tortellini Soup
Easy and delicious Instant Pot soup recipe.
Course Main Dish
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 10 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 10 minutes
Servings
People
Ingredients
Instructions
  1. Chop the onion and garlic. Turn the Instant Pot to Saute mode and allow it to heat up before adding the olive oil. Add the onion and garlic and cook until the onions are translucent, about 3-4 minutes.
  2. Add the chicken broth, seasonings, diced tomatoes, tomato sauce and the frozen tortellini and stir.
  3. Close the lid, turn the venting knob to "sealing" and cook on HIGH pressure for 5 minutes before quickly releasing the pressure.
  4. Add the heavy cream/milk and the spinach and stir until the spinach is wilted.
  5. Top with Parmesan cheese and serve! Enjoy!
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Instant Pot Creamy Tomato Basil Soup

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Who doesn’t love Tomato soup? It’s been raining all day here in Colorado and this was the perfect way to warm us up! We made grilled cheese sandwiches to go with and my sons absolutely loved it! It’s super easy to make too which is always a plus! Grab your Instant Pot and let’s get started.

If you’re new to the Instant Pot start here:

Which Instant Pot is best?

Instant Pot 101: Tips, Tricks and Must-Have Accessories.

You only need a few ingredients for this dish:

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Dice onion and chop garlic. Turn the Instant Pot to sauté and allow it to heat up. Add 2 TBSP of oil to the pot. Then add the onion and garlic and sauté 2-3 minutes until fragrant.

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Add the rest of the ingredients except for the heavy cream to the pot and stir.

Close the lid, turn the venting knob to sealing and cook on HIGH pressure for 15 minutes. When it’s finished cooking, quickly release the pressure.

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Blend with an immersion blender, I love mine! Then add the heavy cream and stir.

Serve with a grilled cheese sandwich, and enjoy! YUM! 🙂

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Tools Needed:

Instant Pot

Immersion Blender

Instant Pot Creamy Tomato Basil Soup

  • Servings: 6
  • Difficulty: Easy
  • Print


Credit: fromarvadawithlove.com

Ingredients

-3 15oz cans of diced tomatoes

-1/2 onion diced

-1 Cup heavy cream

-1 TBSP dried Basil

-1 tsp Italian seasoning 

-3 cloves garlic minced

-2 Cups chicken broth or water

-1 tsp salt

-1/2 tsp pepper

-2 TBSP olive oil

-Parmesan cheese for garnish- optional

Directions

  1. Dice onion and chop garlic.
  2. Turn the Instant Pot to sauté and allow it to heat up. Add 2 TBSP of oil to the pot. Then add the onion and garlic and sauté 2-3 minutes until fragrant.
  3. Add the rest of the ingredients except for the heavy cream to the pot and stir.
  4. Close the lid, turn the venting knob to sealing and cook on HIGH pressure for 15 minutes. When it’s finished cooking, quickly release the pressure.
  5. Blend with an immersion blender then add the heavy cream and stir.
  6. Top with parmesan cheese and Serve! YUM!

 

Enjoy!

Ashton

Pin it for later!

Follow me on Facebook for new recipes daily.

New to the Instant Pot? Start here: Instant Pot 101: Tips, Tricks and Must-Have Accessories.

For more Instant Pot recipes, click here: Instant Pot Recipes