Before we get started, let me leave you a link to all of my Instant Pot recipes.
Okay guys, can I get real with you for a minute? I have been meaning to share this soup recipe with you since last May, but every time I make it, things happen. “What kind of things?” You’re asking.
I wolfed the soup down before I could take a photo of it.
It got dark before I could get a photo of it.
My husband took the leftovers to work before I could put the soup in a bowl to get a photo of it.
My camera battery died.
But one of my new years’ resolutions is to make sure I get some of my favorite, everyday recipes up on the blog. And to actually get decent photos of the recipes.
I did well with this one. Not only is this the easiest soup EVER, but I love the way it tastes. I love making this soup with my favorite peach- pineapple chipotle salsa, but you should really make this using your favorite salsa.
I made a video for you!
You can add any toppings you like to this soup!
Sour Cream/ Greek Yogurt
Here are some Instant Pot tips for you. When you make soup, use the natural release when the cooking time is over. Soup has a tendency to spurt all over the place when you vent the soup right away.
Also, I cooked this soup for 20 minutes on the soup setting. 20 minutes might seem long for soup, but I really wanted the chicken to fall apart during the cooking process. I ended up shredding it a little bit more to get the consistency I wanted.
Pressure Cooker Salsa Chicken Soup
- 1 pound boneless chicken breast
- 1 16 ounce jar your favorite Salsa
- 4 cups chicken broth
- 1/3 cup whole milk- optional
In your Instant Pot, place chicken, salsa, milk, and broth.
Close the lid. Cook on the soup setting, or high pressure for 20 minutes.
Remove lid and let it release naturally.
Using an immersion blender, or a hand mixer, mix up the chicken into the soup. If you don’t have these, you can also remove the chicken and shred it with a fork.
This soup is seriously the best. I can’t wait to have it for lunch tomorrow!