Instant Pot Avocado Chicken Soup

Gina Lindsey

1 quart chicken stock (homemade from the IP, please!)

2 tablespoons olive oil

2 lbs frozen boneless skinless chicken thighs (sprinkled with seasoned salt, black pepper, granulated garlic, cumin, and chili powder)--about five thighs

1 cup chopped green onions, stems removed

1 jalapeño, seeded and chopped

6 cloves garlic, peeled and cracked

2 teaspoons ground cumin

1 tablespoon chicken soup base

½ teaspoon black pepper

½ cup chopped cilantro leaves

juice of two limes

1 teaspoon of honey (or sugar)

2 large avocados, pits removed, scooped out of the shell

Pour the chicken stock into the IP and turn on low saute, then heat the oil in a large skillet over medium heat on the stove top. Brown the seasoned chicken thighs on both sides (leave rolled up, don't flatten out), and then put the browned chicken pieces in the pot with the hot stock. Add the onions, jalapeño, garlic, cumin, chicken soup base, and black pepper. Set the IP to manual/high pressure for eight minutes, then do a quick release.

Remove the chicken from the pot, then shred it into smaller pieces when it has cooled enough to handle. Meanwhile, add the cilantro, both avocados, and honey or sugar to the pot and use an immersion blender until creamy and smooth. Taste and use more seasoned salt if necessary. Lastly, stir in the pulled chicken and lime juice.

Garnish with tortilla chips, shredded cheese, salsa or fresh tomato, sour cream, etc.

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