Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. Turn on the Instant Pot and select the "Sauté" function. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion and garlic and cook for another 2 minutes.
3. Add the carrots, celery, bell peppers, zucchini, diced tomatoes, chicken broth, cumin, oregano, chili powder, salt, and pepper. Stir to combine.
4. Close the lid and set the Instant Pot to cook on high pressure for 10 minutes.
5. Once the cooking time is up, use the quick release method to release the pressure.
6. Serve hot with lime wedges and chopped cilantro for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
High pressure on Instant Pot
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 14g
Protein: 25g
Sodium: 850mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Any type of bell pepper can be used.
- Cilantro can be substituted with parsley.
Variations:
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Use beef broth instead of chicken broth for a heartier flavor.
- Add a diced jalapeño pepper for extra heat.
Tips and tricks:
- To save time, chop all the vegetables ahead of time.
- For a thicker broth, add a tablespoon of cornstarch mixed with water before cooking.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Store in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with lime wedges and chopped cilantro for garnish.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the broth is too thin, add a tablespoon of cornstarch mixed with water before cooking.
- If the chicken is not cooked through, cook for an additional 2-3 minutes on high pressure.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Use a food thermometer to check the temperature of the chicken.
Food history:
Caldo de Pollo is a traditional Mexican soup that is typically made with chicken, vegetables, and spices.
Flavor profiles:
This soup is savory, slightly spicy, and has a hint of citrus from the lime wedges.
Serving suggestions:
Serve hot with warm tortillas or crusty bread.
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Region: Mexican