Instant Pot Mexican Chicken Soup

againstallgrain.com

Erich Wagner

2 pounds boneless skinless chicken thighs, frozen or fresh

2 cups Roasted-Tomatillo Salsa

4 cups Chicken Bone Broth, frozen or fresh

3 cups peeled and cubed sweet potatoes

1 ½ cups peeled and sliced carrots

2 teaspoons fresh lime juice

1 teaspoon minced garlic

1⁄2 teaspoon sea salt

2 cups chopped spinach

Garnish: chopped cilantro and diced avocado

Directions at againstallgrain.com

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