Chunky Chicken Chipotle Soup For 6-quart Electric Pressure Cooker
April 26, 2018
"I made conversions to TeresaS's slow cooker version of this recipe as found in a Clean Eating magazine so that I could prepare it in my 6-quart Instant Pot. Curiously, I found no other pressure cooker versions of this soup, mine appears to be the first. Some of the ingredients required special attention for pressure cooking, so I can claim ownership of this recipe with this technique. Pressure cooking tends to preserve nutrients lost during slow cooking, plus it is much faster. We are accustomed to low sodium meals, so we were happy without adding the extra salt at the end, and also omitted the cilantro (because we were hungry!). This is almost a stew. Twenty ounces of chicken thighs translated to 3 thighs, and the two of us ate all 3 thighs in one sitting. We still have a lot of the soup with potatoes and tomatoes, and will add additional pressure-cooked thighs to those leftovers. It is advisable to lightly smash grape tomatoes prior to pressure cooking. Place washed grape tomatoes in a ziploc bag, seal it, and lightly press with a saucepan, just until the tomatoes burst. Pour burst tomatoes and any juice into pot when directed. Note that the 6-qt Instant Pot requires 1 cup of thin liquid to operate; however high-water-content ingredients also contribute to that liquid (the chicken, onion, bell pepper, chipotle chile, garlic, potatoes and grape tomatoes account for 6.6 cups of water per the USDA Nutrient Database). Be careful about exceeding recommended volumes; if you like to “add extras”, you would be safer using an 8-quart pressure cooker. We ended up omitting the cilantro and lime wedges, and omitted the salt, as we are accustomed to low sodium recipes. Next time I would cut the potato in 1” dice (as I did the onion and bell pepper)."
- Serving Size: 1 (524.1 g)
- Calories 518.1
- Total Fat - 27.8 g
- Saturated Fat - 7 g
- Cholesterol - 141.2 mg
- Sodium - 729.4 mg
- Total Carbohydrate - 39.4 g
- Dietary Fiber - 7 g
- Sugars - 8.4 g
- Protein - 28.6 g
- Calcium - 58 mg
- Iron - 2.7 mg
- Vitamin C - 86.4 mg
- Thiamin - 0.3 mg
For Instant Pot, press Sauté button (use normal medium setting), and wait for Instant Pot window to say, “Hot”. Add oil, and allow to heat until shimmering.
With tongs, place chicken thighs skin side down in a single layer without overlap. If they all don't fit in one layer, brown the thighs in batches. Brown for 2 minutes, then turn and brown for 2 minutes on the other side. Remove browned thighs to a side dish and keep warm.
Add diced red onion to pot, and sauté for 3 minutes. Then add diced red bell pepper, smashed garlic cloves, and chipotle chilies and sauce and sauté for 2 minutes. (If using minced garlic, add that during last 30 seconds.) Make sure to scrape all the browned "bits" from the bottom of the pot, using a silicone or wood spoon. If the bits are stubborn, toss in a splash of white wine or sherry or vinegar to help deglaze.
Press “Keep Warm/Cancel” button to stop Sauté.
Place wedges of new potatoes across top of aromatics.
Place lightly smashed grape tomatoes on top of potatoes, and pour any tomato juice into the pot, avoiding the outer edge of the pot.
Arrange the chicken thighs evenly across the top.
Pour ½ cup low sodium chicken broth around the outer edge of the inside of the pot (to help it reach the bottom, but leave tomatoes on top as much as possible).
Dust top of the chicken thighs with ground cumin.
Secure lid, with sealed vent. For electric pressure cooker, cook for 13-14 minutes at High pressure. (For stove-top pressure cooker, cook for 12 minutes at High pressure).
After the pressure cooking stops, allow pressure to reduce naturally for 10 minutes, then quick release the rest of the pressure. However, if the steam released starts to sputter and spit out starch, shut the sealing valve and allow the pressure to reduce naturally for 5 more minutes before attempting a quick release.
Gently remove chicken from the pressure cooker. Allow pot to stay on “Warm” while you remove skin and debone the chicken into large pieces, and divide the chicken pieces among the 4 bowls. (Chicken was too hot to handle right out of the pot; let it rest/cool for 5 minutes.)
Season to taste: Add salt and pepper to taste. Do not be shy with the salt – taste as you add the salt, and stop when the broth goes from bland to full bodied and a little sweet.
Top the chicken with the vegetable/soup mixture. Sprinkle with cilantro and serve with lime wedges. Have a salt shaker available on table.
Press “Keep Warm/Cancel” button and unplug Instant Pot before cleaning.
Tips & Variations
No special items needed.