I think anyone who knows me well is aware of the fact that I have a major soup addiction. I can eat it pretty much all day, any day. Lunch? Awesome. Dinner? Definitely. I’ve even been known to have some for breakfast. I love hearty soups like our lasagna soup, spicy vegetable based versions (try our black bean version here), and pretty much anything you can put cheese in, like our Chipotle and Stout Chili. When time allows, I love to bust out my trusty dutch oven, chop a bunch of vegetables, and let something cook all day. The house fills with amazing smells and I go about my day, knowing a satisfying meal is a few hours away. Let’s be real, though, most days as a busy working mama of two littles are not super well suited to time intensive recipes. Dinner needs to get on the table and toddlers need to be chased around. Enter: our Instant Pot Salsa Verde Chicken Soup.
I fell in love with the Instant Pot about two summers ago. Bought on a whim on PrimeDay, it initially served as a glorified rice cooker. As I got a little bolder, my InstantPot has become a definite go-to for crazy days. It is especially well suited for quick cooking soups that taste like they’ve been simmering all day. With our recent, seemingly unending cold snap here in the #boldnorth, I’ve been craving soup and more soup. Wanting some bright and fresh flavors, I came up with this Salsa Verde Chicken Soup as a quick, satisfying weeknight dinner. I think you’re going to love it!
The recipe starts with some sautéd onion and cumin. You then tuck a couple of pounds of boneless, skinless chicken thighs into the Instant Pot and pour in some chicken stock. Set your pot to cook on high pressure for 10 min. Allow a natural pressure release for 5 minutes and then quick release the remaining pressure. Pull out the chicken and shred all of that deliciousness and set aside briefly. Add some cannellini beans, a jar of salsa verde, and fresh lime juice to your pot and simmer for 5-10 minutes to combine the flavors. Return the shredded chicken to the pot and briefly simmer a few more minutes until warmed through. Serve with chopped green onion and fresh lime slices and, if you’re feeling indulgent, a good dollop of sour cream. Try not to eat it all at once! The soup keeps well for 3-4 days in the refrigerator.
InstantPot Salsa Verde Chicken Soup
Ingredients
- 2 teaspoons olive oil
- 1 small onion diced
- 2 heaping teaspoons cumin
- 2 pounds boneless skinless chicken thighs
- 1 quart chicken stock
- 2 cans cannellini beans drained and rinsed
- 1 jar 16 ounces of salsa verde
- Juice of 1/2 lime
- Salt and pepper to taste
- 1 green onion chopped
Instructions
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Set InstantPot to simmer and add the olive oil.
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Sauté the onion until just translucent, 3-4 minutes.
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Add the cumin and cook for 1 minute, stirring frequently, until fragrant.
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Turn off the sauté function.
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Add the chicken thighs and cover with 1 quart of chicken stock.
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Place the lid on the InstantPot and set the vent to seal.
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Cook on high pressure (manual) for 10 minutes.
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Natural Pressure Release for 5 min, then quick release.
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Remove the chicken from the InstantPot and, using two forks, gently shred the meat. Set aside.
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To the broth, add the beans, salsa verde, and juice of 1/2 a lime.
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Simmer 5-10 minutes.
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Return the shredded chicken to the pot and simmer an additional 3-4 minutes, until heated through.
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Season with salt and pepper to taste.
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Serve immediately.
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Garnish with chopped green onion, lime slices, and sour cream if desired!
I keep putting off getting an instant pot, but this looks so good I might have to cave!! Yummmm
I wasn’t an early adopter, but I will tell you I LOVE my Instant Pot! I’m a true believer now 😉
mmmmmmmmmm wow perfect for a cold winter day!
Thanks! It’s been plenty cold around here!
Looks delicious and healthy! just got an Instant Pot for Christmas and looking for recipes to try. Love that I can whip together something after work.
The Instant Pot is perfect for those busy nights!
Ok so I share your soup addiction, and I have an Instant Pot addiction as well…we use it pretty much every day 🙂 Love the ingredients in this soup, added to the meal plan!
All. The. Time. 🙂
Gorgeous recipe! I may be the only person in the free world who doesn’t have an Instant Pot, but I’ll adapt this for regular stove top. Beautiful!
Thanks! XOXO
Oops forgot to leave a star rating for this delicious recipe!
Thanks Donna!
I cooked this for the first time recently and it was a huge hit with my husband and kids! Everyone couldn’t stop talking about how much they loved this soup. I added in some fire-roasted corn though. 🙂 Thank you for another amazing dish!
Yay! We are SO happy to hear you liked it. I love the idea of adding some fire roasted corn. Yum 🙂
My SIL told me I HAD to try this recipe. Made it tonight and it is delicious!
I did add 1 diced poblano (during the onion sauté) and added some shredded cheese before serving. I will be making this again!
Yay! We are so glad you liked it. I love the addition of the diced poblano!
This soup was delicious! I used some of my home canned salsa verde to take it over the top. The only “down side” was it was hard to spoon in all the shredded chicken. Do you have any suggestions for making the chicken less stringy (for lack of a better word)? Loved the flavor of cooking the chicken in Instant Pot so maybe cutting it instead of shredding? I also added more beans and some cilantro. If you REALLY want to make it a decadent meal, try the recipe in Bon Appetite for their buttermilk cheese and corn “biscuits”. Thanks I enjoy your site!
We will definitely have to try the Bon Appetit recipe, it sounds amazing! I think the soup would be totally fine with cubed/diced chicken if you want less of a “stringy” texture. Happy cooking!