You guys, can I just take a minute and say that the Instant Pot has changed my life?
I know, that's an extreme statement.
But it's true! It had seriously revolutionized the way I cooked *before* the RV Life started. It's next level now! Everything is done *so quick*, which is awesome for anyone. It's done without propane, which is awesome for us RV'ers and its all in ONE POT which is amazing for anyone who has dish duty! Also, my prep area is probably smaller than Thumblina's and being able to cook everything in that one little area is so great. As you can see here, I have a lot going on in one area at any given time, hashtag real life!
I have two of them in the RV (One 8 qt and one 6qt) because I rely on them so much. A while back one of them malfunctioned and their customer service was SO helpful. I got a new Instant Pot in a matter of days and was treated so kindly and professionally. I love being able to support awesome companies like theirs!
Ok, enough about that. I just get so excited every time I use it. It's mind blowing every time dinner is done so quickly and tastes so delicious.
The Hubs asked for chicken soup the other day. That could mean several things in our home. Traditional chicken noodle, Mexican Caldo de Pollo or this soup, which we call "Mexi Chicken Soup."
We call it that because I put this soup together years ago out of necessity. It wasn't traditional American *or* Mexican but it was, in fact, a chicken soup. It's spicy, flavorful and showcases those familiar flavors of Mexico that our family loves. It is totally customize-able so feel free to add any veggies you love! Also, I know cilantro isn't everyone's jam, so feel free to take that out too. We used a serrano chile which is our favorite but it *is* SPICY. Jalapeno would be slightly less intense and poblano or anaheim would be a milder way to go if you're not a fan of the fuego.
We serve it with a little more fresh cilantro on top and heated up corn tortillas on the side. Feel free to dish yours up in your favorite way! I bet cornbread would be an awesome companion to this soup!
If you give it a try, please tag me on Instagram @oursupperstories and use the hashtag #oursupperstories! My favorite part of IG is when I feel like we get to share a meal across the miles. <3
"Mexi Chicken Soup"
For the Broth:
1 large chicken breast, bone in (you can absolutely use more meat, we are just reducing.)
1 yellow onion, sliced thin
2 tsp minced garlic
1 serrano chile (optional or use a less spicy chile if it's not your thing)
3 ribs celery, thinly sliced
4 carrots, chopped
1 tbsp olive oil
2 bay leaves
Salt (I swear by pink Himalayan)
Set your Instant Pot to the "Saute" setting. Heat the olive oil, then add all the veggies. Sprinkle with sea salt and pepper and cook until onions are tender. Add the chicken breast and just lightly cook so that it's all nestled in and slightly beginning to cook. You don't need to brown or sear it. You're just gettin' it going. Fill the pot with water about a half inch below the "max fill" line. You NEVER want to fill your pot too much or you'll have a mess when you de-pressurize! Add your bay leaves, and little more salt and pepper. To start the pressurizing process, hit "cancel", then "Pressure Cook" and set the timer by pressing the (+) symbol. Set it for one hour, making sure the knob on top is facing away from the pot.
Once the hour is up you can either allow it to naturally de-pressurize or you can force the issue. I usually do the latter. Open the pot, remove the chicken breast (or whatever chicken you used), shred the meat and discard bone, skin and other random nasty bits.
To Finish the Soup:
*Set the Instant Pot back to "saute" and add the following:
2 small cans tomato sauce
1 tsp cumin
1 tsp Mexican oregano
1 or 2 cans whole kernel corn (you decide how much)
1/4 cup fresh chopped cilantro (more on the side for garnish)
3 cups (or more if you want) cooked pasta of your choice. (We chose this Kamut pasta.)
more salt and pepper to taste
Corn tortillas on the side
Add the above ingredients (minus the cilantro for garnish and corn tortillas of course) and simmer on the saute setting for about 20 minutes. Check for salt as it will very likely need more! The key to this (or any) soup is making sure it is salted well.
We keep the pasta separate, but cooked, so that we can add it as we eat it. Pasta that's been sitting in soup can get a little smooshy and that's not our fave. We tried this pasta tonight and I think it *is* our fave.
Garnish your bowl with some fresh cilantro and serve with hot tortillas and you've got dinner!
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