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Craving comfort? Caldo de pollo hits spot! This Mexican chicken soup warms soul, satisfies hunger. My Instant Pot version simplifies process without sacrificing flavor. Rich broth, tender chicken, hearty vegetables combine for nourishing meal. Perfect chilly evenings or when feeling under weather. Zesty lime and fresh cilantro brighten flavors. Easy recipe delivers restaurant-quality results at home. Grab your pressure cooker, let's make some deliciousness!
Ingredients for Instant Pot Caldo de Pollo
- Chicken: Whole chicken adds rich flavor and tender meat, essential for a hearty and satisfying caldo de pollo.
- Chicken broth: Provides a savory base for the soup, enhancing the overall taste and depth of flavor in the dish.
- Onion: Adds a sweet and aromatic flavor to the broth, creating a flavorful base for the caldo de pollo.
- Garlic: Infuses a pungent and robust taste, elevating the overall savory profile of the caldo de pollo.
- Carrots: Bring a touch of sweetness and vibrant color, adding texture and nutrients to the caldo de pollo.
- Potatoes: Offer a hearty and comforting element, thickening the broth and providing a satisfying bite to the soup.
- Zucchini: Adds a fresh and light flavor, balancing the richness of the broth and vegetables in the caldo de pollo.
- Cumin: Imparts a warm and earthy aroma, enhancing the overall depth of flavor in the caldo de pollo.
- Oregano: Provides a fragrant and herbaceous note, complementing the other spices and ingredients in the caldo de pollo.
- Cilantro: Fresh cilantro adds a burst of citrusy and herbal freshness, brightening up the flavors of the caldo de pollo.
- Lime: Squeezing lime over the soup adds a zesty and tangy kick, balancing the richness of the caldo de pollo.
Essential Tools for Making This Delicious Soup
- Instant Pot: Essential for pressure cooking the chicken and vegetables quickly while infusing flavors.
- Knife: Needed to cut the whole chicken into pieces and chop the vegetables for the recipe.
Instant Pot Caldo de Pollo Recipe: A Cozy Classic
This Instant Pot Caldo de Pollo recipe is a cozy classic Mexican chicken soup, perfect for a comforting meal. It's packed with tender chicken, fresh vegetables, and flavorful spices, all cooked quickly and easily in the Instant Pot.
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Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring Spoons
Ingredients:
Main Ingredients
- 1 whole chicken cut into pieces
- 8 cups chicken broth
- 1 onion chopped
- 3 cloves garlic minced
- 2 carrots sliced
- 2 potatoes diced
- 1 zucchini sliced
- 1 teaspoon cumin
- 1 teaspoon oregano
- to taste salt
- to taste pepper
- Fresh cilantro chopped, for garnish
- Lime wedges for serving
Instructions:
- Place the chicken pieces in the Instant Pot.
- Add the chicken broth, onion, garlic, carrots, potatoes, zucchini, cumin, oregano, salt, and pepper.
- Close the lid and set the Instant Pot to high pressure for 15 minutes.
- Once done, allow for a natural pressure release for 10 minutes, then do a quick release.
- Open the lid and remove the chicken pieces. Shred the chicken and return it to the pot.
- Serve the caldo de pollo hot, garnished with fresh cilantro and lime wedges.
Notes:
This recipe is perfect for a cozy night in or when you need a comforting meal. Feel free to add other vegetables like corn or green beans for extra flavor and nutrition.
Nutrition value:
Calories: 250kcalCarbohydrates: 15gProtein: 20gFat: 10gSaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 100IUVitamin C: 15mgCalcium: 60mgIron: 2mg
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Tried this recipe?Let us know how it was!
Read more: Seco De Pollo Ecuatoriano Stew Recipe
Tips for Making Caldo de Pollo Ahead of Time and Storing
Make Ahead Instructions
- Prepare the caldo de pollo as directed, but do not add the zucchini.
- Let the soup cool completely before refrigerating in an airtight container.
- When ready to serve, reheat the soup on the stove and add the zucchini slices just before serving.
Freezing Instructions
- Allow the caldo de pollo to cool completely.
- Transfer the soup to a freezer-safe container, leaving some space for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the soup overnight in the refrigerator and reheat on the stove. Add fresh zucchini slices before serving.
Adding a splash of fish sauce to the caldo de pollo broth can enhance the umami flavor and depth of the dish.
Common Questions About Preparing Instant Pot Caldo de Pollo
FAQ:
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken for this recipe. Just adjust the cooking time accordingly as boneless chicken cooks faster.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave.
Can I freeze this soup?
Yes, you can freeze this soup. Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. Thaw and reheat before serving.
Is this recipe spicy?
This recipe is not spicy as written. If you prefer a bit of heat, you can add some chopped jalapeños or a dash of hot sauce.
Can I add other vegetables to this soup?
Absolutely! Feel free to customize this soup by adding your favorite vegetables like corn, peas, or bell peppers. Just adjust the cooking time as needed.
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