This Colombian Chicken Potato Soup is hands down the best potato soup made easy in the instant pot (electric pressure cooker) or on the stove! It’s light but wholesome and filling. Simple, healthy, nutritious, delicious!

Get your leftovers ready because today we have the BEST POTATO SOUP with CHICKEN ready and waiting for ya.

All thanks to ONE and DONE cookbook and my hand dandy instant pot (aka instapot, aka pressure cooker)!

If you don’t know who Gina is from skinnytaste, I think you might be living under a rock. I’m just kidding. But in all seriousness, Gina is one heck of a cookbook author, recipe developer, and all things extraordinaire! And guess what? Today I get to share a recipe from her new cookbook. Her 4th  cookbook that is.

One and Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More

This cookbook is all about one pot meals using skillets, sheet pans, slow cookers, air fryers, instant pot. Even if you don’t own all of the appliances, Gina gives alternative cooking directions using everyday cooking equipment where possible!  And oh my goodness there’s gluten-free options for every single recipe. Well almost every recipe. I sat there going through her cookbook and awe. Amazing! So many wonderful recipes made healthy and with nutrition facts right on the page! Old Family recipes lightened up with love! I could tell that she put so much heart and soul into this cookbook. And it is a joy for me to be able to share with my readers today!

If you haven’t gone and checked it out, now is the time. It will also make a wonderful and MEANINGFUL Christmas gift. (Hint hint check out the gift guide).

OK so speaking of holidays and leftovers. We are going to be making her instant pot Colombian chicken potato soup. Hands down the BEST way to use up leftover potatoes.  And it only takes about 10 minutes in the instant pot! Oh my goodness we loved it so much I made 2 batches had froze half for meal prep. So thank you Gina (aka Skinnytaste) for inspiring me to meal prep more!

Is a chicken potato soup good for you?

YES YES it is! It’s chicken soup for the BODY and SOUL. See what I did there?

This potato soup recipe is naturally grain free, dairy free friendly, and if you’re doing whole 30 (you brave soul) then you can easily adapt it to make it whole 30 approved. But in all seriousness, that corn on top does it wonders. And what makes it slightly sweet! This chicken potato soup recipe is also naturally low in fat but high in protein!

Speaking of nutrition, here’s a nerdy nutrition fact, because I know you were waiting for one. Potatoes may have  gotten a bad rap in the last few years for their high glycemic index, which can cause a spike and dip in blood sugar. But did you know that gold potatoes have a lower GI index than the russet? They are rich in potassium, vitamin b6, vitamin c and fiber! But…  most of the nutrients in potatoes are in or near the skin, so we kept the skin on for these gold potatoes!

We’re using two different kinds of potatoes in this recipe so you can totally utilize those leftovers and every bit of nutrition!

Okay, now let’s get to this instant pot chicken and potato soup recipe.

What are Ingredients for a Colombian Chicken potato soup?

• Chicken breast
• Potatoes (2 kinds). I used gold potato and sweet potato (with white flesh)
• Scallions
• Avocado and corn to top
• Capers
• Cream (dairy free option in my adapted recipe)
• And my personal topping *cilantro with a wee bit of jalapeno

I’ll tell! And yes, instant pot version is super quick but there is also an EASY stove top option.

Instant Pot Colombian Chicken Potato Soup {Stove Top Option}

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★★★★

3.4 from 5 reviews

• Author: Lindsay Cotter
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 6
• Category: soup
• Method: pressure cooker
• Cuisine: latin

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Description

In Columbia, this soup is called ajiaco, and it is a staple dish in the region of Bogota. This is lightened-up version that cooks in a pressure cooker or stove top! So it’s ready fast, too! Grain free with dairy free option.

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Ingredients

• Medium ears corn, husked
• 1 ½ pounds Yukon Gold potatoes (4 to 5), cut into ¼-inch-thick slices
• ¾ pound white sweet potato (about 2 medium), peeled and cut into ¼-inch-thick slices – my adaption. See notes for 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)
• ¼ cup crème fraiche or heavy cream (or coconut cream for dairy free option)
• 3 tablespoons capers, drained, plus (optional) 6 teaspoons brine
• Extras we used to garnish – cilantro and peppercorns.

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Instructions

1. Using a sharp knife, cut each ear of corn into 3 pieces (about 2 ½ inches long). Set aside on a plate.
2. In an electric pressure cooker, combine 5 ½ cups water, the potatoes, chicken, scallions, and chicken bouillon. Seal and cook on high pressure for 6 minutes, until the potatoes are tender. Natural release, then open when the pressure subsides. Press the sauté button. Add the corn and cook, uncovered, until the corn is tender, 5 more minutes.
3. To serve, place a piece of corn in each of 6 bowls, then ladle about 1 2/3 cups of soup into each. Top the bowls 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.
4.  Garnish with cilantro and/or fresh pepper and pinch of sea salt.
5. See notes for Stove top or Dutch oven Option

Notes

• Recipe adapted from Skinnytaste One and Done Cookbook.  Posted with by permission by Gina Homolka  (Author), Heather K. Jones (Author).  Original recipe uses russet potato, so feel free to use that! I opted for sweet potato for a 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 to a boil, then cook, covered, for 20 to 25 minutes on medium-low heat, until the potatoes are tender, then add the corn and cook an additional 5 minutes.

• If you are looking for a whole 30 or paleo option, just sub the corn and cream. But I recommend the original! It’s DELICIOUS!

Nutrition

• Serving Size: 1 2/3 cups soup + 1 piece of corn + toppings
• Calories: 327
• Sugar: 3.5 g
• Sodium: 900 g
• Fat: 10.5 g
• Saturated Fat: 3.5 g
• Carbohydrates: 39 g
• Fiber: 6 g
• Protein: 23 g
• Cholesterol: 62 mg

Keywords: instant pot, soup, potato soup, healthy, pressure cooker, chicken soup, paleo, gluten free

What soup are you making with all those leftovers? Have you ever tried a colombian style soup or potato soup? Good God Almighty you must! And I mean MUST!!

Cheers friends!

LC