This Instant Pot Chicken Tortilla Soup recipe will be the easiest and best one you’ve made. Make an authentic Mexican Chicken tortilla soup right in your Instant Pot .
What Makes This Instant Pot Soup Irresistible?
This Instant Pot Chicken Tortilla Soup recipe pressure cooks all in one step, making it even quicker to get on the table, but without compromising the flavor. I just love it when such a simple recipe can have so much flavor at the same time.
And this isn’t some homemade take on canned soup. Oh no, this is an authentic Mexican Instant Pot Soup recipe ! From the flavorful spice of the chiles in adobo sauce and the jalapenos to the freshness of the cilantro, you’ll find a depth of flavor in every bite. It’s easily one of my favorite Mexican soups , as the flavor profile is so satisfying in soup form.
Is This Keto Chicken Tortilla Soup?
As an added bonus, I made an effort to keep this Instant Pot Chicken Tortilla Soup low carb without compromising on taste and authenticity. It’s perfectly safe for those who live a low carb or keto lifestyle, provided that you don’t overindulge (which admittedly will be difficult considering just how delicious this soup truly is).
To make this a keto soup recipe, all you need to do is omit the tortilla shells used to thicken the soup.
What Does It Taste Like?
Instant Pot Chicken Tortilla Soup has a bold, smoky, and comforting flavor with just the right amount of spice.
The tender chicken soaks up a rich tomato and chipotle-based broth that’s tangy, slightly smoky, and layered with aromatic garlic, onions, and herbs. The jalapeño adds gentle heat, while fresh cilantro brings a bright, fresh finish.
If you include the tortillas in the soup, they soften and thicken the broth slightly, giving it a heartier, almost creamy texture.
The result is a warm, flavorful soup that’s both light and deeply satisfying.
Ingredients You’ll Need
- 1/2 cup Onion - Adds a savory base flavor and depth to the soup, enhancing the overall richness of the broth.
- 1 cup Tomatoes - Provides natural sweetness and acidity, helping create the soup’s signature tangy tomato base.
- 2 cloves Garlic - Infuses the soup with a warm, aromatic flavor that complements the smoky and spicy ingredients.
- 1 Chipotle Chile in Adobo Sauce - Adds a smoky, slightly spicy depth to the broth, giving it that classic tortilla soup warmth and complexity.
- 1/2 Jalapeño Pepper - Brings a mild to medium heat, balancing the richness of the chicken and tomato flavors.
- 1/4 cup Chopped Cilantro - Adds freshness and brightness, either cooked in or sprinkled as a garnish before serving.
- 1–2 teaspoons Salt - Enhances all the flavors and balances the acidity of the tomatoes and spice from the chiles.
- 1 tablespoon Oil - Used for sautéing the onions, garlic, and other aromatics, helping to release their flavors before pressure cooking.
- 2 Boneless, Skinless Chicken Breasts - The main protein in the soup; they cook until tender in the Instant Pot and shred easily for a hearty texture.
- 4 cups Water - Forms the soup’s base, creating a light yet flavorful broth that absorbs the spices and aromatics.
- 2 Corn Tortillas - Thicken the soup slightly as they cook down, adding authentic tortilla flavor and a subtle, creamy body to the broth.
How To Make Instant Pot Chicken Tortilla Soup
- In a blender , blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Turn your Instant Pot on to Sauté, and when it is hot, add the oil.
- Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.
- Add in 4 cups of water, and if you’re using the corn tortillas to thicken, add them now.
- Add in chicken breast cut into big pieces (you’ll need to fish them out to shred them later).
- Set your Instant Pot to manual, High Pressure 20 minutes and let it release pressure naturally for 10 minutes. Release all remaining pressure when finished. If you want to use precooked chicken, put large chunks of chicken in the pot, cook on High Pressure for 5 minutes and allow to NPR FOR 10 minutes.
- Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
How to Make Low Carb Chicken Tortilla Soup In the CrockPot
- In a blender , blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Pour in the blended vegetables.
- Add in 4 cups of water, and if you’re using the corn tortillas to thicken, add them now.
- Add in chicken breast cut into big pieces (you’ll need to fish them out to shred them later).
- Set your slow cooker to low and cook for 6 hours. If you’re in a rush to get dinner on the table, set to high and cook for 4 hours.
- Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
Tips And Tricks
Making Instant Pot Chicken Tortilla Soup is quick and easy, but a few helpful tips can take it from good to great. Here’s how to get the best flavor and texture every time:
- This is without a doubt a robust, spicy soup. If you need a milder version, you should cut down on the canned chipotle chile. But a warning - it may make it a little less flavorful without them.
- I have also used fewer tortillas than other people use because I’m trying to keep it a little low carb. I don’t think you’ll miss them in this super full-bodied soup.
- Omit the tortillas entirely to keep this recipe Keto .
- You can add even more flavor to this dish by adding some lime juice after the soup is done cooking. About 1-2 tablespoons of lime juice should be sufficient.
- There’s really only one manual step, but it is an important one! It’s essential to sauté the vegetables until they thicken. This will take at most 10 minutes, but the step will add a world of flavor to your Chicken Tortilla Soup Instant Pot recipe!
Variations
Instant Pot Chicken Tortilla Soup is wonderfully versatile, and you can easily adjust the ingredients to match your taste or dietary preferences. Here are some delicious variations to try:
- Creamy Chicken Tortilla Soup - Stir in a little heavy cream, sour cream, or cream cheese after pressure cooking for a richer, velvety texture.
- Vegetarian Tortilla Soup - Skip the chicken and use vegetable broth along with black beans, corn, and diced bell peppers for a hearty meatless option.
- Bean and Corn Tortilla Soup - Mix in a can of black beans or corn kernels for extra flavor, color, and fiber.
What To Eat With Instant Pot Chicken Tortilla Soup
Instant Pot Chicken Tortilla Soup is hearty and flavorful on its own, but pairing it with the right sides and toppings can turn it into a complete, satisfying meal. Here are some delicious ideas to serve alongside:
- Tortilla Chips or Strips - Perfect for dipping or adding crunch on top of the soup.
- Mexican Rice or Cilantro Lime Rice - Adds a filling, flavorful base to soak up the soup’s broth.
- Avocado Slices or Guacamole - Brings creamy richness that balances the soup’s spice.
- Quesadillas or Cheese Nachos - A cheesy, crispy side that complements the soup perfectly.
- Cornbread or Jalapeño Cheddar Muffins - Great for soaking up every last drop of broth.
How Long Does It Last?
Instant Pot Chicken Tortilla Soup will last for about 4 to 5 days when stored properly in the refrigerator. For best results, store any toppings, like tortilla strips, avocado, or cheese, separately so they stay fresh and crisp.
When ready to enjoy, reheat the soup on the stovetop or in the microwave until steaming hot.
Can You Freeze It?
This Chicken Tortilla Soup recipe actually freezes very well. Just make sure that you don’t add any garnishes and make sure to portion out the soup before you freeze it.
You can save yourself even more cooking time in the future by making a ton of this soup to freeze and eat later, making it the perfect dish for those who like to meal prep.
More GreatSoup Recipes
- Poblano Chicken Soup - A delightful low carb soup that’s easily made in your Instant Pot ! It’s one of our best chicken soup recipes .
- Instant Pot Cioppino Seafood Stew - If you’re a fan of seafood , you’re going to fall in love with this stew recipe!
- Caldo de Res - A Mexican Beef Soup that is loaded with flavor and comes together in no time in your Instant Pot.
- Vegetarian Tortilla Soup - a delicious Vegetarian soup recipe packed with delicious spices.
- Chicken Tortilla Soup - Made quick and easy in your Instant Pot Blender .
Instant Pot Chicken Tortilla Soup | Keto Chicken Tortilla Soup
Equipment
- Instant Pot
- VITAMIX BLENDER
Ingredients
- ▢ 1/2 cup ( 80 g ) Onion , roughly chopped
- ▢ 1 cup ( 149 g ) Tomatoes , chopped
- ▢ 2 cloves ( 2 cloves ) Garlic
- ▢ 1 ( 1 ) Chipotle Chile in Adobo Sauce , (1 chili, not one can) with 1 tsp sauce
- ▢ 1/2 ( 0.5 ) Jalapeño Peppers
- ▢ 1/4 cup ( 4 g ) Chopped Cilantro or Parsley
- ▢ 1-2 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 tablespoons ( 1 tablespoons ) Oil
- ▢ 2 ( 2 ) chicken breasts , boneless and skinless
- ▢ 4 cups ( 1 kg ) Water
- ▢ 2 ( 2 ) corn tortillas , cut into small pieces (optional)
Optional Garnishes
- ▢ Sliced Avocado
- ▢ Chopped Green Scallions
- ▢ Mexican Blend Shredded Cheese
- ▢ Jalapeño Peppers , sliced
- ▢ Tortilla Strips
- ▢ Sour Cream
- ▢ Cilantro
Instructions
- In a blender , blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Turn your Instant Pot on to Sauté, and when it is hot, add the oil.
- Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.
- Add in 4 cups of water, and if you’re using the corn tortillas to thicken, add them now.
- Add in chicken breast cut into big pieces (you’ll need to fish them out to shred them later).
- Set your Instant Pot to manual, High Pressure 20 minutes and let it release pressure naturally for 10 minutes. Release all remaining pressure when finished
- Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
Tips And Tricks For Making Instant Pot Chicken Tortilla Soup
- This is without a doubt a robust, spicy soup. If you need a milder version, you should cut down on the canned chipotle chile. But a warning - it may make it a little less flavorful without them.
- I have also used fewer tortillas than other people use because I’m trying to keep it a little low carb. I don’t think you’ll miss them in this super full-bodied soup.
- Omit the tortillas entirely to keep this recipe Keto.
- There’s really only one manual step, but it is an important one! It’s essential to sauté the vegetables until they thicken. This will take at most 10 minutes, but the step will add a world of flavor to your Instant Pot Chicken Tortilla Soup!
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This Instant Pot Chicken Tortilla Soup recipe will be the easiest and best one you’ve made. Make an authentic Mexican Chicken tortilla soup right in your Instant Pot .
What Makes This Instant Pot Soup Irresistible?
This Instant Pot Chicken Tortilla Soup recipe pressure cooks all in one step, making it even quicker to get on the table, but without compromising the flavor. I just love it when such a simple recipe can have so much flavor at the same time.
And this isn’t some homemade take on canned soup. Oh no, this is an authentic Mexican Instant Pot Soup recipe ! From the flavorful spice of the chiles in adobo sauce and the jalapenos to the freshness of the cilantro, you’ll find a depth of flavor in every bite. It’s easily one of my favorite Mexican soups , as the flavor profile is so satisfying in soup form.
Is This Keto Chicken Tortilla Soup?
As an added bonus, I made an effort to keep this Instant Pot Chicken Tortilla Soup low carb without compromising on taste and authenticity. It’s perfectly safe for those who live a low carb or keto lifestyle, provided that you don’t overindulge (which admittedly will be difficult considering just how delicious this soup truly is).
To make this a keto soup recipe, all you need to do is omit the tortilla shells used to thicken the soup.
What Does It Taste Like?
Instant Pot Chicken Tortilla Soup has a bold, smoky, and comforting flavor with just the right amount of spice.
The tender chicken soaks up a rich tomato and chipotle-based broth that’s tangy, slightly smoky, and layered with aromatic garlic, onions, and herbs. The jalapeño adds gentle heat, while fresh cilantro brings a bright, fresh finish.
If you include the tortillas in the soup, they soften and thicken the broth slightly, giving it a heartier, almost creamy texture.
The result is a warm, flavorful soup that’s both light and deeply satisfying.
Ingredients You’ll Need
- 1/2 cup Onion - Adds a savory base flavor and depth to the soup, enhancing the overall richness of the broth.
- 1 cup Tomatoes - Provides natural sweetness and acidity, helping create the soup’s signature tangy tomato base.
- 2 cloves Garlic - Infuses the soup with a warm, aromatic flavor that complements the smoky and spicy ingredients.
- 1 Chipotle Chile in Adobo Sauce - Adds a smoky, slightly spicy depth to the broth, giving it that classic tortilla soup warmth and complexity.
- 1/2 Jalapeño Pepper - Brings a mild to medium heat, balancing the richness of the chicken and tomato flavors.
- 1/4 cup Chopped Cilantro - Adds freshness and brightness, either cooked in or sprinkled as a garnish before serving.
- 1–2 teaspoons Salt - Enhances all the flavors and balances the acidity of the tomatoes and spice from the chiles.
- 1 tablespoon Oil - Used for sautéing the onions, garlic, and other aromatics, helping to release their flavors before pressure cooking.
- 2 Boneless, Skinless Chicken Breasts - The main protein in the soup; they cook until tender in the Instant Pot and shred easily for a hearty texture.
- 4 cups Water - Forms the soup’s base, creating a light yet flavorful broth that absorbs the spices and aromatics.
- 2 Corn Tortillas - Thicken the soup slightly as they cook down, adding authentic tortilla flavor and a subtle, creamy body to the broth.
How To Make Instant Pot Chicken Tortilla Soup
- In a blender , blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Turn your Instant Pot on to Sauté, and when it is hot, add the oil.
- Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.
- Add in 4 cups of water, and if you’re using the corn tortillas to thicken, add them now.
- Add in chicken breast cut into big pieces (you’ll need to fish them out to shred them later).
- Set your Instant Pot to manual, High Pressure 20 minutes and let it release pressure naturally for 10 minutes. Release all remaining pressure when finished. If you want to use precooked chicken, put large chunks of chicken in the pot, cook on High Pressure for 5 minutes and allow to NPR FOR 10 minutes.
- Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
How to Make Low Carb Chicken Tortilla Soup In the CrockPot
- In a blender , blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Pour in the blended vegetables.
- Add in 4 cups of water, and if you’re using the corn tortillas to thicken, add them now.
- Add in chicken breast cut into big pieces (you’ll need to fish them out to shred them later).
- Set your slow cooker to low and cook for 6 hours. If you’re in a rush to get dinner on the table, set to high and cook for 4 hours.
- Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
Tips And Tricks
Making Instant Pot Chicken Tortilla Soup is quick and easy, but a few helpful tips can take it from good to great. Here’s how to get the best flavor and texture every time:
- This is without a doubt a robust, spicy soup. If you need a milder version, you should cut down on the canned chipotle chile. But a warning - it may make it a little less flavorful without them.
- I have also used fewer tortillas than other people use because I’m trying to keep it a little low carb. I don’t think you’ll miss them in this super full-bodied soup.
- Omit the tortillas entirely to keep this recipe Keto .
- You can add even more flavor to this dish by adding some lime juice after the soup is done cooking. About 1-2 tablespoons of lime juice should be sufficient.
- There’s really only one manual step, but it is an important one! It’s essential to sauté the vegetables until they thicken. This will take at most 10 minutes, but the step will add a world of flavor to your Chicken Tortilla Soup Instant Pot recipe!
Variations
Instant Pot Chicken Tortilla Soup is wonderfully versatile, and you can easily adjust the ingredients to match your taste or dietary preferences. Here are some delicious variations to try:
- Creamy Chicken Tortilla Soup - Stir in a little heavy cream, sour cream, or cream cheese after pressure cooking for a richer, velvety texture.
- Vegetarian Tortilla Soup - Skip the chicken and use vegetable broth along with black beans, corn, and diced bell peppers for a hearty meatless option.
- Bean and Corn Tortilla Soup - Mix in a can of black beans or corn kernels for extra flavor, color, and fiber.
What To Eat With Instant Pot Chicken Tortilla Soup
Instant Pot Chicken Tortilla Soup is hearty and flavorful on its own, but pairing it with the right sides and toppings can turn it into a complete, satisfying meal. Here are some delicious ideas to serve alongside:
- Tortilla Chips or Strips - Perfect for dipping or adding crunch on top of the soup.
- Mexican Rice or Cilantro Lime Rice - Adds a filling, flavorful base to soak up the soup’s broth.
- Avocado Slices or Guacamole - Brings creamy richness that balances the soup’s spice.
- Quesadillas or Cheese Nachos - A cheesy, crispy side that complements the soup perfectly.
- Cornbread or Jalapeño Cheddar Muffins - Great for soaking up every last drop of broth.
How Long Does It Last?
Instant Pot Chicken Tortilla Soup will last for about 4 to 5 days when stored properly in the refrigerator. For best results, store any toppings, like tortilla strips, avocado, or cheese, separately so they stay fresh and crisp.
When ready to enjoy, reheat the soup on the stovetop or in the microwave until steaming hot.
Can You Freeze It?
This Chicken Tortilla Soup recipe actually freezes very well. Just make sure that you don’t add any garnishes and make sure to portion out the soup before you freeze it.
You can save yourself even more cooking time in the future by making a ton of this soup to freeze and eat later, making it the perfect dish for those who like to meal prep.
More GreatSoup Recipes
- Poblano Chicken Soup - A delightful low carb soup that’s easily made in your Instant Pot ! It’s one of our best chicken soup recipes .
- Instant Pot Cioppino Seafood Stew - If you’re a fan of seafood , you’re going to fall in love with this stew recipe!
- Caldo de Res - A Mexican Beef Soup that is loaded with flavor and comes together in no time in your Instant Pot.
- Vegetarian Tortilla Soup - a delicious Vegetarian soup recipe packed with delicious spices.
- Chicken Tortilla Soup - Made quick and easy in your Instant Pot Blender .
Instant Pot Chicken Tortilla Soup | Keto Chicken Tortilla Soup
Equipment
- Instant Pot
- VITAMIX BLENDER
Ingredients
- ▢ 1/2 cup ( 80 g ) Onion , roughly chopped
- ▢ 1 cup ( 149 g ) Tomatoes , chopped
- ▢ 2 cloves ( 2 cloves ) Garlic
- ▢ 1 ( 1 ) Chipotle Chile in Adobo Sauce , (1 chili, not one can) with 1 tsp sauce
- ▢ 1/2 ( 0.5 ) Jalapeño Peppers
- ▢ 1/4 cup ( 4 g ) Chopped Cilantro or Parsley
- ▢ 1-2 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 tablespoons ( 1 tablespoons ) Oil
- ▢ 2 ( 2 ) chicken breasts , boneless and skinless
- ▢ 4 cups ( 1 kg ) Water
- ▢ 2 ( 2 ) corn tortillas , cut into small pieces (optional)
Optional Garnishes
- ▢ Sliced Avocado
- ▢ Chopped Green Scallions
- ▢ Mexican Blend Shredded Cheese
- ▢ Jalapeño Peppers , sliced
- ▢ Tortilla Strips
- ▢ Sour Cream
- ▢ Cilantro
Instructions
- In a blender , blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Turn your Instant Pot on to Sauté, and when it is hot, add the oil.
- Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.
- Add in 4 cups of water, and if you’re using the corn tortillas to thicken, add them now.
- Add in chicken breast cut into big pieces (you’ll need to fish them out to shred them later).
- Set your Instant Pot to manual, High Pressure 20 minutes and let it release pressure naturally for 10 minutes. Release all remaining pressure when finished
- Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
Tips And Tricks For Making Instant Pot Chicken Tortilla Soup
- This is without a doubt a robust, spicy soup. If you need a milder version, you should cut down on the canned chipotle chile. But a warning - it may make it a little less flavorful without them.
- I have also used fewer tortillas than other people use because I’m trying to keep it a little low carb. I don’t think you’ll miss them in this super full-bodied soup.
- Omit the tortillas entirely to keep this recipe Keto.
- There’s really only one manual step, but it is an important one! It’s essential to sauté the vegetables until they thicken. This will take at most 10 minutes, but the step will add a world of flavor to your Instant Pot Chicken Tortilla Soup!
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Chicken Tortilla Soup | Keto Chicken Tortilla Soup
Ingredients
- 1/2 cup Onion roughly chopped
- 1 cup Tomatoes chopped
- 2 cloves Garlic
- 1 Chipotle Chile in Adobo Sauce (1 chili, not one can) with 1 tsp sauce
- 1/2 Jalapeño Peppers
- 1/4 cup Chopped Cilantro or Parsley
- 1-2 teaspoon Kosher Salt
- 1 tablespoons Oil
- 2 chicken breasts boneless and skinless
- 4 cups Water
- 2 corn tortillas cut into small pieces (optional)
Optional Garnishes
- Sliced Avocado
- Chopped Green Scallions
- Mexican Blend Shredded Cheese
- Jalapeño Peppers sliced
- Tortilla Strips
- Sour Cream
- Cilantro
Instructions
- In a blender , blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Turn your Instant Pot on to Sauté, and when it is hot, add the oil.
- Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.
- Add in 4 cups of water, and if you’re using the corn tortillas to thicken, add them now.
- Add in chicken breast cut into big pieces (you’ll need to fish them out to shred them later).
- Set your Instant Pot to manual, High Pressure 20 minutes and let it release pressure naturally for 10 minutes. Release all remaining pressure when finished
- Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
Tips And Tricks For Making Instant Pot Chicken Tortilla Soup
- This is without a doubt a robust, spicy soup. If you need a milder version, you should cut down on the canned chipotle chile. But a warning - it may make it a little less flavorful without them.
- I have also used fewer tortillas than other people use because I’m trying to keep it a little low carb. I don’t think you’ll miss them in this super full-bodied soup.
- Omit the tortillas entirely to keep this recipe Keto.
- There’s really only one manual step, but it is an important one! It’s essential to sauté the vegetables until they thicken. This will take at most 10 minutes, but the step will add a world of flavor to your Instant Pot Chicken Tortilla Soup!
Instant Pot Chicken Tortilla Soup | Keto Chicken Tortilla Soup https://twosleevers.com/instant-pot-chicken-tortilla-soup/
Make a perfect Persian Herbed Rice in your pressure cooker. This is a super simple, and very flavorful Instant Pot Sabzi Polo recipe that goes well with just about any meat or vegetable–although traditionally you’d have it with grilled fish.
What Is Sabzi Polo?
Sabzi in Persian means green and is used to refer to vegetables or herbs. Polo is like saying pilaf or pilau . So Sabzi Polo is just a green, herby, delicious rice.
This dish is traditionally made during the Persian New Year or as Nowruz food but of course no need to wait until then to make this delicious rice dish .
How To Make Instant Pot Sabzi Polo?
Now we are, of course, going to take a few shortcuts. The first one of these shortcuts is that we are going to use dried herbs for our Instant Pot Sabzi Polo .
You could, of course, use fresh herbs like:
- Dill
- Parsley
- Chives
- Scallions
And we’re not going to soak the dried herbs. The Instant Pot does the soaking for you.
So basically just dump everything in the pot and cook .
How To Make Stovetop Herb Rice
Making Persian green rice on the stovetop is quite simple as well. It just isn’t done quite as quickly as if you were to make it in your Instant Pot. Here’s how you do it:
- Soak. Rehydrate your dried herbs in hot water for 30 minutes.
- Drain. Remove any excess water from your rehydrated herbs.
- Boil. Bring water to a boil and turn heat to low.
- Add. Combine dried rice, butter, and herbs and add to boiling water.
- Cook. Cover with a lid and cook undisturbed for 20 minutes.
- Stir. Gently stir the rice, so as not to break the grains.
- Taste. Make sure it is seasoned to your liking, and enjoy.
What Do You Serve Sabzi Polo With?
Traditionally, you serve this herbed rice recipe with fish. I’ve tried it with this amazing Broiled Salmon recipe and it was the perfect meal.
You could also make this Instant Pot Sabzi Polo with my air fryer Persian Joojeh Kabab which is an easy recipe for a very delicious chicken kababs.
I also have a ton of different Instant Pot Rice recipes here that you might like.
And if you’re looking for more delicious rice recipes, my Nigerian Fried Rice recipe is absolutely bursting with flavor! Or make this delicious and authentic Indian Pilau easily and quickly in your Instant Pot! Peas and carrots with rice have never tasted so good!
Want MoreVegetarian Recipes?
- Vegetarian Paneer Biryani
- Instant Pot Wild Rice
- Palak Paneer
- Dal Makhani
- Mushroom Stroganoff
Instant Pot Sabzi Polo
Ingredients
- ▢ 1 cup ( 185 g ) Basmati Rice , rinsed and drained
- ▢ 1/2 cup ( 118.29 g ) mixed dried herbs for sabzi polo , either purchased packet or a combination of dried herbs such as cilantro, parsley, chives, and dill
- ▢ 1 1/2 cups ( 375 ml ) Water
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 tablespoon ( 1 tablespoon ) Butter
Instructions
- Place the rinsed rice in the inner liner of your Instant Pot. Add the mixed dried herbs, water, and salt and mix well.
- Cut up the butter into small pieces and sprinkle it over the rice.
- Cook the rice and herbs on high pressure for 4 minutes, and then allow the pot to sit undisturbed for 10 minutes.
- Release any remaining pressure, open the lid, and stir gently with a spatula, taking care to not break the rice.
Stove Top Sabzi Polo
- Rehydrate the dried herbs in a medium bowl of hot water for 30 minutes
- Drain excess water from rehydrated herbs
- Bring 2 cups of water to a boil in a pan
- Add rehydrated herbs, butter, and 1 cup of rice to boiling water and reduce burner to low
- Cook for 20 minutes undisturbed
- Lightly fluff rice with a fork
- Serve
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Nutrition
Originally Published April 13, 2018
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
