This easy soup flavored with chili powder and a splash of lime is quick enough to prepare for a warming weeknight meal thanks to an electric pressure cooker like the Instant Pot. Lean chicken breast is easy to prep, but boneless, skinless chicken thighs would make a great substitute.
To make ahead: Refrigerate soup for up to 3 days. Reheat on the stovetop or in the microwave.
Equipment: Electric pressure cooker (multicooker)
Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, pepper, chicken, chili powder and salt. Cook until the chicken is no longer pink, about 5 minutes. Transfer the ingredients to your multicooker and proceed with the recipe.
1 1/2 cups
269 calories; protein 26.4g; carbohydrates 19.7g; dietary fiber 5.2g; sugars 5.3g; fat 9.6g; saturated fat 3.6g; cholesterol 55.1mg; vitamin a iu 1340IU; vitamin c 25mg; folate 43.9mcg; calcium 167.2mg; iron 3mg; magnesium 27.9mg; potassium 564.5mg; sodium 661.8mg; thiamin 0.1mg.