Instant Pot Green Chili Chicken Soup with Avocado

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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.

Prep: 10 min Cook: 30 min Serves 5 Mexican cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

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.

Related recipes