SUPER FAST / SUPER EASY / QUICK RELEASE / GLUTEN-FREE
Mexican-Style Chicken Soup
6 servings
The Yucatan was once the only place you could find versions of this tasty chicken-lime soup. It’s since flashed across Mexico to become a favorite in every province. We leave the lime juice out of the mix until the very end to retain its tart bite (something the pressure would temper). There’s a range for the amounts of garlic and jalapeño to use, so you can alter the soup to fit your tastes.
If you like it fiery, don’t seed the chiles. Simply stem them and slice them into thin rings. If you dice the avocados as the soup cooks, stir the pieces with the lime juice in a medium bowl to keep them from turning brown.
1½ pounds boneless skinless chicken breasts cut for stir-fry (unseasoned, discard any flavor packets); or boneless skinless chicken breasts cut into ½ x ½-inch strips
1½ quarts (6 cups) chicken broth
1 large yellow onion, chopped (1½ cups)
1 cup frozen or fresh corn kernels (no need to thaw)
Up to 6 medium garlic cloves, peeled and minced (2 tablespoons)
Up to 2 medium fresh jalapeño chiles, stemmed, seeded, and chopped
2 tablespoons finely minced fresh oregano leaves
½ teaspoon table salt
4 medium Hass avocados, peeled, pitted, and diced
¼ cup fresh lime juice
1. Stir the chicken, broth, onion, corn, garlic, jalapeño, oregano, and salt in a 6- or 8-quart cooker. Lock the lid onto the pot.
2.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 5 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SOUP / BROTH, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 7 minutes with the KEEP WARM setting off
If necessary, press: START
3. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir in the avocado and lime juice before serving.