Instant Pot Green Chili Chicken Soup with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, spicy green chili chicken soup made quickly in the Instant Pot, topped with creamy avocado for a perfect keto comfort meal. This mexican-inspired keto (low carb) ready in about 40 minutes pairs chicken thighs, boneless and skinless, olive oil, jalapeño, seeded and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 5, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (15 ratings) Prep: 10 min Cook: 30 min Serves 5 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set Instant Pot to sauté mode and heat 1 tbsp olive oil. Add 1 small chopped jalapeño and 3 minced garlic cloves, sautéing for 1-2 minutes until fragrant.
  2. Step 2: Add 1.5 pounds boneless, skinless chicken thighs to the pot and brown on each side for 3-4 minutes.
  3. Step 3: Pour in 6 cups chicken bone broth and stir in 4 oz canned diced green chilies, 1 tsp ground cumin, 1 tsp dried oregano, 1.25 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Seal the lid and cook on high pressure for 15 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
  5. Step 5: Remove chicken thighs, shred them with two forks, and return to the soup.
  6. Step 6: Serve hot with 1 medium diced avocado, fresh 1/4 cup chopped cilantro, and lime wedges for squeezing over each bowl.

Frequently asked questions

How long does Instant Pot Green Chili Chicken Soup with Avocado take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Green Chili Chicken Soup with Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Instant Pot Green Chili Chicken Soup with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Green Chili Chicken Soup with Avocado for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Pot Green Chili Chicken Soup with Avocado low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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