Gluten Free
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.
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}
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6 1x
Print Recipe
Pin RecipeDescription
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.
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
- Using a sharp knife, cut each ear of corn into 3 pieces (about 2 ½ inches long). Set 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 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.
- 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.
- Garnish with cilantro and/or fresh pepper and pinch of sea salt.
- See notes for Stove top or Dutch oven Option
Notes
- Recipe adapted from Skinnytaste One and Done Cookbook. Posted with by permission by Original recipe uses russet potato, so feel free to use that! I opted for sweet potato for a extra nutrients.
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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!
- Category: soup
- Method: pressure cooker
- Cuisine: latin
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
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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Liz @ Floating Kitchen says
November 27, 2018 at 12:23 PMGina is seriously one of my blogging crushes. She is always killing it! This soup looks so good. I love the presentation with the corn. So pretty!
Lindsay Cotter says
November 27, 2018 at 12:31 PMright? And she is so inventive! I need her brain. And I need your style. Okay I want your styling tips. 🙂 corn is hard to style. PHEW!
Erin@WellPlated says
November 28, 2018 at 12:13 AMThis book is totally on my Christmas list!
Gerry Speirs says
November 28, 2018 at 1:21 AMI need to try this! I’m all over my Instant Pot right now!
irctc buddhist says
November 28, 2018 at 4:05 AMVERY YUMMY and good recipy you share here keep sharing
irctc buddhist says
November 28, 2018 at 4:06 AMvery nice and keep shairng
Liz says
November 28, 2018 at 5:59 AMThis combination of flavors was absolutely delicious!! Perfect for a chilly night!
★★★★★
Jennifer Blake says
November 28, 2018 at 12:42 PMWhat a beautiful and filling bowl!
★★★★★
Laura @ Sprint 2 the Table says
November 28, 2018 at 10:29 PMSo pretty… but tell me I can do this with sweet potatoes. I just can’t do the white ones. Weird, I know…
Lindsay Cotter says
November 29, 2018 at 12:43 PMhaha yes bro! I actually used the white flesh sweet potato as one of the potato options. But you can totally use all sweet potato!
Abbe says
November 30, 2018 at 11:24 PMLOVED this easy soup. Wasn’t too sure going in, but turned out Great! Thank you ! Btw turned out my “white” sweet potatoes were orange after all & still tasted great -will make this again.
★★★★★
Lexi says
December 3, 2018 at 4:29 PMAdded to my dinner list!
DMPS says
December 22, 2018 at 7:37 AMThanks a lot for sharing it, that’s truly has added a lot to our knowledge about this topic. Have a more successful day. We are one of the best
Maddalida says
January 14, 2019 at 10:54 AMFirst of all it is COlombia instead of Columbia. In order to make Ajiaco you need Guascas’ leaves and criolla potatoes imported from Colombia. You can buy them frozen in Mexican or Latin stores. you can add golden or regular potatoes. if the soup doesn’t have Guascas it is not Ajiaco. this recipe is not for AJIACO. we would never use sweet potatoes.
This recipe should not have the name of Colombia soup.
★
Lindsay Cotter says
January 14, 2019 at 11:44 AMThank you for the correction. This recipe is from Skinnytaste cookbook. She has family from Colombia. She just “healthified” the recipe. Hope that makes sense. I appreciate your input though!
Maddalida says
January 14, 2019 at 10:58 AMYou can get the Guascas in Amazon or sometimes in a Mexican or Latin store, You serve the soup with a white rice and avocado on the side. Now you can enjoy a real Ajiaco from Colombia, Bogota.
★
Lindsay Cotter says
January 14, 2019 at 11:43 AMthank you!
Catalina Bennett says
January 28, 2019 at 8:58 PMGreat recipe! But it’s spelled ColOmbia. Cheers!
★★★★
Lindsay Cotter says
January 29, 2019 at 8:44 AMOhhhh so capital O?
Katy says
January 31, 2019 at 10:17 PMI made this in my Instant Pot. It turned out amazing! I added some green beans for extra vegetables and ate it with a splash of sriracha sauce ! Thanks such an amazing dish to make quickly after work!
★★★★★
Lindsay Cotter says
February 1, 2019 at 12:00 AMoh yay! love the extra greens idea!
Laura Pleasants says
February 9, 2019 at 8:19 PMLoved how easy this recipe was to shop for and throw together! I didn’t have bouillon cubes so I used two of the stock concentrate packets I had from Trader Joe’s. Followed the rest of the recipe as written and it turned tasting a bit flat. Should I have added more stock concentrate or maybe salt? Any tips?
Still a keeper and I look forward to making it again! Thank you!
★★★★
Lindsay Cotter says
February 9, 2019 at 11:40 PMOh no, that’s not good. Hmmm, I would try to add more stock concentrate. bouillon does help! I tried it both ways. The stock leaves it a little bland. Agreed! I had to add more garlic and smoked sea salt when I ran out of bouillon. Hope that helps!
Edward Blocker says
February 14, 2019 at 1:55 AMI just loved it, I’m not only going to give it 5 stars. But, I’m going to share it with all my website’s followers on the social media. Thank you for giving me something useful to share it today!
★★★★★
NSNHVerification says
March 4, 2019 at 3:44 AMHi, I can’t get Avocado on top as it is not available in my nearby area.. can you tell some substitutes that i can use instead of avocado? rest everything i can manage get. Am planning to make it for Thursday’s Lunch as there are special guests coming in. Thanks.
★★★★★
Lindsay Cotter says
March 4, 2019 at 1:44 PMYou could skip it and just use sour cream and pepper with cilantro. Or even add some salsa! Thoughts?