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151414
3 Chicken Breasts
3 Large Carrots
5 Stalks of Celery
1 Large Onion
5 Garlic Cloves
1 Jalapeno Pepper
8oz Tomatillos, Skin Removed and Diced
6 Cups Chicken Stock
Salt, and Pepper to Taste
5 tbsp Olive Oil
INGREDIENTS
Spicy Chicken
Soup
Set the pressure cooker to “Saute” and add the olive oil to the
bottom of the pot. Dry the chicken breast with a paper towel
and salt them. When the oil is simmering, add the chicken
breast and brown them, turning once or twice, which takes
about 10 minutes. Add carrots, celery, onion, garlic, jalapeno,
and tomatillos and toss to combine, cooking about 8 minutes.
Add the chicken stock, then close the lid. Press the “Soup”
program for cooking. Cooking time is 5 minutes. When the tims
is up, carefully quick release the pressure gauge, using tongs
or another utensil to move it to “Venting.” Make sure to keep
any exposed skin away from hot steam being released.
Once the pressure has released, remove the chicken breast.
When they are cool enough to handle, chop into a large dice,
stir in the lime juice and add back to the soup. Serve the soup
with fresh cilantro and diced avocado on top.
DIRECTIONS
Breakfast & appetizers
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