Servings: 4 people
Set instant pot to saute setting.
Add onions, garlic, jalapeño, and half the spices and saute 4-5 minutes
Add rice and saute another 2 minutes
Add stock, water, smoked chicken, and remaining spices. Stir to mix the ingredients well.
Cancel saute settings, close lid and pressure cook for 20 minutes. Do a quick-release pressure.
Remove chicken and let cool
Add okra and bell peppers to the pot. And cook 10 minutes on saute normal settings uncovered.
While soup continues to cook, pull the chicken off the bone and chop up into smaller pieces.
Add the chopped chicken back to the pot along with the lime juice.
Serve with fresh cilantro
- Don’t smoke a chicken just for this recipe. Buy a half-smoked chicken from your favorite local bbq spot or just reserved some from your next Summer cookout and use the leftovers in the soup. If neither of these is an option, just use beef like I mentioned they do in Africa and the Low country
- Saute the onions, peppers, and chicken first to release their flavor
- Cut the okra into smaller pieces for faster cook times, but no too small such that the other ingredients overshadow that good okra flavor.
- If using pressure cooker/Instant Pot add the okra after pressure cooking process to preserve the okra texture and fresh okra flavor. Similarly if using traditional slow simmer in a pot approach add the okra later in the cooking process.
Calories: 402kcal | Carbohydrates: 35g | Protein: 40g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 1321mg | Potassium: 927mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1930IU | Vitamin C: 79.5mg | Calcium: 94mg | Iron: 3mg
Subscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel