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colombian instant pot chicken potato soup! Stove top option. Healthy, paleo friendly, easy, and low calorie. #instantpot #soup #glutenfree

Instant Pot Colombian Chicken Potato Soup {Stove Top Option}


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

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.


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

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