Made with chicken, noodles, vegetables, and spices, this easy-to-make Instant Pot Cuban Chicken Soup comes together in under 30 minutes. Try my easy recipe here.
Here are more soup recipes that you may like – Thai Green Curry Noodle Soup, Tom Kha Soup, Chicken Sweet Potato Soup, Roasted Butternut Squash Sweet Potato Soup, Chicken Clear Soup, and Pumpkin Apple Soup.
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About This Recipe
Cuban Chicken Soup (Sopa De Pollo) is loaded with the goodness of chicken, vegetables, chicken stock, spices, and angel hair noodles.
It is quite popular in Cuban homes and restaurants and is often served with Cuban sandwiches on the side.
My easy recipe shows how to make this hearty and flavor-packed soup in an instant pot in under 30 minutes. You can also make it in a pot over a stovetop.
Enjoy it on its own for a light meal or if you are feeling under the weather.
Here are some more Cerribena recipes that you must try – Jamaican Cornmeal Porridge, Haitian Plantain Porridge, Jerk Chicken, and Jerk Marinade.
Ingredients
Chicken – I like to use boneless skinless chicken breasts but you can also use thighs.
Onions – Red or yellow onions work best in this recipe.
Oil – Use good quality extra virgin olive oil.
Veggies – I have used carrots, potatoes, and corn ears. You can also use other vegetables like pumpkin, sweet potatoes, butternut squash, etc.
Seasoning – To season the soup, you will need dried oregano, cumin powder, turmeric powder, red chili powder, salt, and pepper.
Chicken Stock – Make it at home or use a store-bought one.
Noodles – Use Angel Hair Pasta or Fidelini (Fideo noodles) which are thin vermicelli-type noodles that come dried and coiled, usually in a bag.
Others – You will also need garlic, bay leaf, and freshly squeezed lime juice.
How to make Cuban Chicken Soup
Press SAUTE button on the instant pot.
Add 2 tablespoon extra virgin olive oil to the pot.
Once the oil is hot, arrange 1 pound (500 g) of boneless skinless chicken breast in the pot in a single layer.
Brown the chicken by searing for 3-4 minutes per side.
Remove the chicken from the pot and set it aside on a plate.
Add ½ cup chopped onions and 2 teaspoon minced garlic to the pot and saute for 3-4 minutes until the onions start to brown.
Add 1 cup of cubed carrots (¼-inch cubes), 1 cup of cubed potatoes (½-inch cubes), and 1 piece of corn (cut into 4 pieces) and cook for 2-3 minutes.
Now add 5 cups of chicken broth, ½ teaspoon dried oregano, ½ teaspoon cumin powder, ½ teaspoon turmeric powder, ½ teaspoon chili powder, 1 whole bay leaf, ½ teaspoon salt, and ½ teaspoon black pepper powder, and stir until combined.Â
Place the chicken breasts back into the pot and close the lid.
Set the valve to the sealing position.
Press CANCEL and then press PRESSURE COOK.
Set the timer to 8 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Discard the bay leaf and take out the chicken breasts on a chopping board.
Shred the chicken using a fork.
Add the shredded chicken back to the pot.
Press SAUTE button once again.
Add 2 oz Angel hair pasta noodles and 1 tablespoon lime juice to the pot.
Cook for 6-7 minutes or until the noodles soften.
Transfer the soup to serving bowls. Garnish with chopped scallion (green onions) and serve hot.
Frequently Asked Questions
To make Cuban-style chicken soup in a pot on the stovetop, heat olive oil in a pot over medium-high heat. Once the oil is hot, arrange chicken breast in a single layer.
Brown the chicken by searing for 3-4 minutes per side. Remove the chicken from the pot and set it aside on a plate.
In the same pot, add onions, and garlic and saute for 3-4 minutes until the onions start to brown.
Add carrots, potatoes, and corn and cook for 2-3 minutes.
Now add broth, oregano, cumin powder, turmeric powder, chili powder, bay leaf, salt, and pepper powder, and stir until combined.Â
Place the chicken breasts back into the pot and reduce the heat to low.
Cover the pot with a lid and cook until the veggies are cooked (20-25 minutes).
Once done, discard the bay leaf and take out the chicken breasts on a chopping board. Shred the chicken using a fork.
Add the shredded chicken back to the pot.
Add pasta noodles and lime juice to the pot. Cook for 6-7 minutes or until the noodles soften.
Transfer the soup to serving bowls. Garnish with chopped scallion (green onions) and serve hot.
Storage Suggestions
This Cuban Chicken Soup will easily last for 3-4 days when stored in an air-tight container in the refrigerator.
Reheat in a pan or microwave until hot before serving.
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Recipe Card
Instant Pot Cuban Chicken Soup Recipe
IngredientsÂ
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts (500 g)
- ½ cup chopped onions
- 2 teaspoons minced garlic
- 1 cup cubed carrots (cut into ¼-inch cubes)
- 1 cup cubed potatoes (cut into ½ inch cubes)
- 1 piece corn (cut into 4)
- 5 cups chicken broth
- ½ teaspoon dried oregano
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 whole bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- 2 ounces dried angel hair pasta noodles
- 1 tablespoon lime juice
Instructions
- Press SAUTE button on the instant pot.
- Add olive oil to the pot.
- Once the oil is hot, arrange chicken breast in the pot in a single layer.
- Brown the chicken by searing for 3-4 minutes per side.
- Remove the chicken from the pot and set it aside on a plate.
- Add onions and garlic to the pot and saute for 3-4 minutes until the onions start to brown.
- Add carrots, potatoes, and corn and cook for 2-3 minutes.
- Now add broth, oregano, cumin powder, turmeric powder, chili powder, bay leaf, salt, and pepper powder, and stir until combined.Â
- Place the chicken breasts back into the pot and close the lid.
- Set the valve to the sealing position.
- Press CANCEL and then press PRESSURE COOK.
- Set the timer to 8 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid.
- Discard the bay leaf and take out the chicken breasts on a chopping board.
- Shred the chicken using a fork.
- Add the shredded chicken back to the pot.
- Press SAUTE button once again.
- Add pasta noodles and lime juice to the pot.
- Cook for 6-7 minutes or until the noodles soften.
- Transfer the soup to serving bowls. Garnish with chopped scallion (green onions) and serve hot.
Did you make this recipe? Let me know!