View the recipe on PepperPlate.com
It’s soup weather in South Texas, and what better soup to have in South Texas than Caldo de Pollo. Every Mexican or Tex-Mex restaurant worth their salt has Caldo de “Something” on the menu, and this is my take on how to make it without having to stand over a pot for several hours. Enter the Instant Pot, or, in a nod to George Sr. on Arrested Development, the “Pot-o Instant-o.” So here’s my recipe for Instant Pot Caldo de Pollo, also known as Caldo de Pollo de Pot-o de Instant-o, but probably more correctly known as Caldo De Pollo De Pote Instantáneo.
ACTIVE TIME 15 minutes
TOTAL TIME 1 hour
CATEGORIES soup
INGREDIENTS
Broth
4 chicken leg quarters, skin on
water to cover
1 T salt
1 t pepper
1 t oregano
1/2 T garlic powder
1/2 T onion powder
1/2 T paprika
Vegetables
2 carrots, sliced
2 potatoes, quartered
2 onions, quartered
2 ears corn, cut into 1/2 inch sections (or 1 c frozen corn)
2 c cut fresh green beans
4 cloves garlic
Garnish – All are optional
avocado
sour cream or Greek yogurt
Oaxaca cheese, grated or crumbled
corn tortilla chips
fresh cilantro leaves
fresh diced white onion
lime or lemon wedges
INSTRUCTIONS
Broth
- Add chicken, salt, pepper, oregano, garlic powder, onion powder and paprika to Instant Pot
- Cover with water
- Close lid and set the Instant Pot to Poultry
- When the Instant Pot is done, remove the chicken pieces to a larger holding pot
- Cover the chicken to keep it warm while the vegetables are cooking
Vegetables
- Adjust the broth’s seasoning as you see fit
- Add all the vegetables to the broth
- Close lid and set the Instant Pot to Soup
- When the Instant Pot is done, transfer everything to the holding pot
- Serve with any or all of the optional garnishes
NOTES
Traditionally, caldo is served bones and all. However, if you prefer, you can de-bone (and/or de-skin) the chicken while the vegetables are cooking.