Best Caldo Tlalpeño Recipe (Instant Pot)

5 from 2 votes

Best Caldo Tlalpeño Recipe (Instant Pot)

This simple caldo Tlalpeño made in Instant Pot is a great way to feed your family. A little bit spicy from the chipotle chili, but full of flavor, this soup features chicken, chickpeas, and lots of vegetables.

Prep Time10

Cook Time10

Course: Soups

Cuisine: Mexican

Servings: servings

Calories: 184kcal

Author: Gabriela

Equipment

1 Instant Pot

Ingredients

1 pound uncooked chicken parts thighs, legs or breast
1 medium potato peeled and cubed
1 medium onion diced
2 medium carrots peeled and diced
1 rib of green celery diced or a small piece of celeriac root, diced
1 medium red bell pepper
14 ½ ounces can of diced tomatoes
2 large chipotle chile in adobe
½ pound green beans
1 can chickpeas with liquid
4 ½ cups chicken broth
½ teaspoon salt
1 bunch epazote

To serve:

⅓ cup chopped cilantro
⅓ cup sliced radishes
1 medium avocado
1-2 limes or lemons cut in wedges
tortilla chips

Instructions

Place the oil in the inner pot of a 6-quart Instant Pot. Press SAUTE (Normal) for about 10 minutes. When the oil is hot, add the onions, carrots, potatoes, celery, green beans, and red bell pepper. Cook, stirring constantly, just until the onions begin to soften. Turn off the cooker.
Add the chipotle chiles, the can of chickpeas, and the uncooked chicken.
Add the can of diced tomatoes, chicken broth, salt, chopped epazote, and some chopped cilantro.
Lock the lid. Turn the Pressure Valve to "Sealing." PRESSURE COOK (High Pressure) for 10 minutes. After 10 minutes, allow the pot to sit for another 5 minutes, then do a Quick Pressure Release. Turn off the cooker. Open the lid and taste for seasoning.
Remove the chicken from the pot and shred it, then bring it back to the pot.
Ladle the soup into large soup bowls. Right before serving, top the bowls with sliced radishes, slices of avocado, and more chopped cilantro. Add a lime wedge to each serving to squeeze into the soup. Serve with tortilla chips.

Nutrition