Many of you asked how to make this fabulous Caldo de Pollo or Chicken Soup Mexican Style in an Instant Pot.

INGREDIENTS: – Water/Chicken Stock – Chicken Thighs or Drumsticks – Salt – Garlic Cloves – Vegetable Oil – White Long Grain Rice – Onion – Tomatoes Chopped  – Carrots – Potatoes – Green Celery – Tomato Sauce – Cilantro – Lime – Corn Tortillas *optional Avocado

Step 1. Instant Pot - select the Saute setting. Heat the oil in the pot, add the rice, and cook, occasionally stirring until browned. Be careful not to burn it.

Step 2. Add chopped onion and garlic and continue cooking until onion is translucent. There are many tips on the recipe page!

Step 3. Add the chopped tomato and cook more. Stir in carrots, celery, potatoes, and tomato sauce. Press the Cancel button, then add chicken, water, and salt.

Step 4. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer for 15 minutes. When done, use the quick release method to release the pressure.

Step 5. Turn the valve to allow the steam to escape/pressure to release.  For safety reasons, the pressure cooker will not open until the pressure is released and the float valve has dropped.

Step 6. Add chopped cilantro to the soup and check again for salt. Check the full recipe at

Step 7. Ladle soup into bowls, including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.

Optional step: Add slices of avocado to your soup and sliced radishes. Swipe up or click "Learn More" for the full recipe