This delicious soup is a fantastic choice for a quick dinner made in your instant pot!
- 6 cups chicken stock
- 1 pound Yukon gold potatoes diced
- 3-4 cups carnitas made in the slow cooker or Instant Pot
- 2 cups salsa verde (store-bought or homemade)
- 2 tsp ground cumin
- fresh arugula optional
- chopped fresh cilantro optional
- sliced avocado optional
- sliced jalapeños optional
Add ingredients to an Instant Pot pressure cooker, and stir to combine.
Close lid securely and set vent to “Sealing.”
Press “Manual,” then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until the time reads 8 minutes.
Once the soup has cooked, turn the vent to “Venting” for quick release and wait until all of the steam has been released and the valve has dropped.
Season and enjoy it!
To make it even more healthy, you could customize this few-ingredient Instant Pot recipe with lean shredded chicken instead of pork. Take it a step further and try sweet potatoes instead of regular potatoes to add a tasty and more nutritious twist.