Preheat your Instant Pot using the SAUTE function on the display panel and add olive oil. Once the oil is hot, add onions, garlic and bell pepper. Sauté for 5-7 minutes. Stir every couple minutes until the onions become translucent.
Add all the remain ingredients (except the lime juice, green onions and parsley for garnish), in your Instant Pot. Mix all well and place the lid on the pot and make sure the pressure valve is in the sealing position.
On the display panel, press the cancel/off button. Then select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 8 minutes.
When time is up, naturally release for 5 minutes before switching the pressure valve to the venting position. Once opened, shred the chicken with two forks and stir in lime juice.
Garnish with fresh chopped green onions and parsley. Enjoy!
You can use boneless and skinless chicken thighs for this recipe.
If you prefer to make this recipe on the stove top, you just need to add all the ingredients in a pot and simmer on low for 45 minutes or so.
You can also make this recipe in a slow cooker. Just cook on high for 4-6 hours or low for 6-8 hours.
You can let the pressure release naturally entirely.
You can garnish your soup with crushed tortillas, shredded cheese and avocado as well.
To store: Store the soup in an airtight container in the fridge for up to 4 days.
To reheat: Reheat leftover soup on the stovetop or in the microwave.
To freeze: Cooled soup can be stored in a freezer-safe container for 3 to 4 months. Always make sure to leave some space in the container as the soup will expand as it freezes.