Instant Pot Chicken Tortilla Soup

From Affordable Paleo Cooking with your Instant Pot, by Jennifer Robins, ©2018

 

Makes 6 Servings

Prep time: 5 minutes

Cook Time: 15 minutes

 

Ingredients:

6 cups (1.4 L) chicken broth

1 lb (450 g) chicken breast

12 ounces (340 g) fresh or high quality store bought salsa

1 teaspoon sea salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon black pepper

1 cup chopped carrots

1 onion, chopped

Fresh Cilantro (optional)

Sliced Avocado (optional)

 

Directions:

  1. 1. Place all of the ingredients except the cilantro and sliced avocado into the stainless steel bowl of your Instant Pot and secure the lid. Close the pressure valve, press the Manual/Pressure Cook button and adjust the cook time to 15 minutes using your +/- buttons.
  2. 2. Allow the cooking cycle to complete and then quick release the pressure valve and remove the lid once safe to do so. Use two forks to shred the chicken.
  3. 3. Serve topped with fresh cilantro and sliced avocado if desired.

 

Compliant with HRP diet (TWIHW), Keto, Low Carb, Paleo and just plain yummy simple!

By |2019-01-17T14:01:21+00:00January 17th, 2019|Articles, General, Recipes|
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