Influenced by Colombian flavors, this Instant Pot Chicken Potato Soup is made with wholesome ingredients for a kid-friendly lightened-up soup recipe. Serve it for an easy dinner, or make it ahead of time for quick meal prep! Stove Top Option.
Chicken Soup for the Soul Minus the Noodles
There’s just something so comforting about soup, isn’t there? I mean, it’s not called food for the soul for nothing! Whether you’re eating Whole30 Ham and Vegetable Soup, Leftover Turkey Soup, or Everything But the Kitchen Sink Soup, it’s always guaranteed to be a warm and satisfying meal, especially in the wintertime. However, if I’m being honest, I love soup so much, I make it all year long! Therefore, when I found myself with leftover potatoes to use up, I knew I had to test out this recipe for Instant Pot Chicken Potato Soup.
Inspired by my friend, Gina, from Skinnytaste, this recipe is an adaptation of her Colombian Chicken Potato Soup from her One and Done Cookbook! Given that she’s from Colombia, I knew that this recipe would be full of flavor, and (spoiler alert) it didn’t disappoint! While the original recipe is great, and you should definitely try it out, I decided to put my own twist on it for a Cotter Crunch lightened-up Colombian Chicken Soup!
Learn More: Originating from the mountainous region of Bogotá, Colombian Chicken Soup was originally called Ajiaco. The original version is super spicy thanks to the use of unseeded chile peppers and is commonly served over grilled meats. Take a look at a super authentic recipe here!
Now, this chicken and potato soup is every bit as delicious as the original but also:
- Dairy Free
- Gluten Free
- And Full of Wholesome Ingredients
…but we’ll get into that more below. For now, all you need to know is that it’s super delicious and perfect for a meal prep recipe you don’t want to miss!
Is Instant Chicken Potato Soup Good for You?
Heck yes, it is! This chicken and potato soup is naturally grain free, dairy free friendly, and easily adaptable. Plus, it’s low in fat and high in protein. Don’t believe me? Take a look at the ingredient list below!
Original ingredients plus a few of our own!
- Corn
- Potatoes – Yukon Gold and White flesh Sweet Potatoes (white sweet potatoes are a great middle-ground between an orange sweet potato and a Russet.)
- Chicken
- Chicken Bouillon* or chicken stock
Allergy Tip: Make sure to check the label on your chicken bouillon to make sure it is gluten free!
Seriously, that’s all you need. See? Told ya it was super good for you!
Health Benefits of Potatoes
I know potatoes get a bad reputation, but the truth is, they’re actually full of health benefits! It’s true that standard white Russet potatoes have a fairly high glycemic index which can cause a spike and dip in blood sugar. However, Golden potatoes, like those used in this recipe, have a lower glycemic index and are less starchy than Russet potatoes. Plus, they’re full of Potassium, Vitamin B6, Vitamin C, and fiber! For the best results, quick cooking, and the most nutrition, be sure to keep the skin on your potatoes.
Nutrition Tip: Did you know that not all potatoes are the same? It’s true! For instance, sweet potatoes are higher in vitamin C than gold potatoes. Meanwhile, gold potatoes have more potassium than sweet potatoes. However, as a result of their slight differences, they also have different cooking times with golden potatoes taking slightly longer to cook.
How to Make Chicken and Potato Soup with 2 Easy Methods!
However you decide to prepare this chicken potato soup, it’s always super easy and guaranteed to be delicious!
Instant Pot
Cut. Using a sharp knife, cut each ear of corn into 3 pieces, and set them aside.
Combine. In an instant pot, combine the water, potatoes, chicken, scallions, and bouillon.
Seal & Cook. Once the ingredients have been added, seal the instant pot, and set it to cook for 10 minutes or until the potatoes are tender.
Sauté. After 10 minutes, set the instant pot to natural release, and press the sauté button once all of the pressure has been released. Add the corn, and let it cook uncovered for another 5 minutes or until the corn is tender.
Serve. Once fully cooked, place an ear of corn in each bowl, and ladle roughly 1 ⅔ cups of soup on top. Then, top the bowls with avocado, crème fraiche, and capers!
Stove Top
Heat. Heat a large pot of water over medium-high heat until it comes to a boil.
Boil. Once the water is boiling, add the ingredients except for the corn, and cover them with a lid before cooking for 20-25 minutes on medium-low heat or until the potatoes are soft.
Add Ingredients. Next, add the corn to the pot, and let it cook for another 5 minutes or until the corn is tender.
Serve. Once cooked, add the corn and soup broth to your bowls, choose your favorite toppings, and enjoy!
Tips for the Best Soup
To make sure your soup turns out perfect every time, we’re sharing a few of our foolproof tips below!
- For extra flavor, try soaking your potatoes in chicken broth before making your soup!
- To avoid having tough chicken, don’t rush the cooking process, especially if cooking on the stovetop! Slow cooking and simmering methods will prevent the vegetables from becoming too mushy and the meat from drying out.
- Use salt sparingly. It’s a crucial ingredient to bring out the flavor in your chicken potato soup. However, you don’t want to add it all at once! Instead, add a little bit at a time, and make sure to taste your soup along the way.
Don’t Cry Over Runny Soup! Learn How to Thicken Chicken and Potato Soup
If your soup comes out too thin, don’t panic! Instead, whip up a quick roux. For this Instant Pot Chicken Potato Soup, the grain free slurry works best. Just add in a spoonful or two after cooking, and stir to combine. Keep adding more until the desired consistency is reached.
How to Store Leftovers
One of the best things about this soup is how well it stores! Keep it in the fridge in an airtight container for up to 5 days. Or, store it in the freezer for up to 3 months!
Pro-Tip: To reheat your chicken and potato soup, warm it in a pot on the stove over medium heat. Or, place it in the microwave for a few minutes until heated through.
More of Our Favorite
Homemade Soup Recipes
Instant Pot Chicken Potato Soup (Stove Top Option)
- Total Time: 25 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
Made with hearty vegetables and high in protein, this Instant Pot Chicken Potato Soup is a quick and comforting meal that will leave you feeling full and satisfied! Stove Top Option.
Ingredients
- Medium ears corn, husked
- 1 1/2 pounds Yukon Gold potatoes (4 to 5), cut into 1/4-inch-thick slices
- 3/4 pound white sweet potato (about 2 medium), peeled and cut into 1/4-inch-thick slices (See notes for the original recipe.)
- 1 pound boneless, skinless chicken breasts, cubed
- 2 medium scallions, chopped
- 2 Tablespoons chicken bouillon* *Read the label to be sure this product is gluten-free ( Better than Bouillon is gluten free).
For serving:
- 6 ounces diced avocado (from 1 large Hass)
- 1/4 cup crème fraiche or heavy cream (or coconut cream for dairy free option)
- 3 Tablespoons capers, drained, plus 6 teaspoons brine (optional)
- Cilantro and peppercorns for garnish (optional)
Instructions
- Using a sharp knife, cut each ear of corn into 3 pieces (about 2 ½ inches long). Set them aside on a plate.
-
In an electric pressure cooker, combine 5 ½ cups water, the potatoes, chicken, scallions, and chicken bouillon. Seal and cook on high pressure for 10 minutes (see notes), until the potatoes are tender. Let the Instant Pot natural release, and open it when the pressure subsides. Then, press the sauté button. Add the corn, and cook, uncovered, for 5 minutes or until the corn is tender.
-
To serve, place a piece of corn in each of 6 bowls. Then, ladle about 1 2/3 cups of soup into each bowl. Top them with 1 ounce avocado, 2 teaspoons crème fraiche (or dairy free cream), and ½ Tablespoon of the capers. If desired, add 1 teaspoon of the caper brine to each bowl.
-
Garnish the bowls with cilantro and/or fresh pepper and a pinch of sea salt.
-
See notes for Stove top or Dutch oven Option.
Notes
This recipe is adapted from the One and Done Cookbook and posted with permission from Author (Gina from Skinnytaste). The original recipe uses russet potatoes. So, feel free to use those! I opted for sweet potato for extra nutrients.
Stove Top or Dutch Oven Option – To make this in a large pot or Dutch oven, increase the water to 6 cups. Bring the water to a boil, and cook all of the ingredients except for the corn, covered, for 20-25 minutes on medium-low heat or until the potatoes are tender. Then, add the corn, and cook for an additional 5 minutes.
Cooking times may vary based on the size of the potatoes and chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Latin
Nutrition
- Serving Size: 1 2/3 cups
- Calories: 303
- Sugar: 5.7 g
- Sodium: 204.4 mg
- Fat: 6.9 g
- Saturated Fat: 2 g
- Carbohydrates: 39.2 g
- Fiber: 6.4 g
- Protein: 22.5 g
- Cholesterol: 58.5 mg
Keywords: soup, potato soup, pressure cooker, instant pot, chicken soup, gluten free, paleo
I was honored to be able to make and review this recipe, and I hope you guys love it as much as I do! For the original version, be sure to take a look at The Skinnytaste One and Done Cookbook, and stay tuned for more wholesome meals.
However, before you go, let me know what your favorite soup is down in the comments below!
Cheers,
LC
