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Instant Pot Tortilla Soup:
Serves 4
Ingredients
2
skinless boneless chicken breast
1/2
cup
chopped cilantro
6
whole
garlic cloves minced
2
medium
limes juiced
1
24 fl oz
chicken bone broth
Substitute any type of broth you use
1
4 oz
can diced green chilies
1
small
jalapeño deseeded
optional if you like an extra kick
1
14.5 oz
can diced tomatoes
2
medium
zucchini’s chopped
Salt and pepper
1/2
cup
diced onions
1
Tbsp
Ghee or any oil you use
Substitute any type of oil you use
1 1/2
Tbsp
Taco seasoning
1
tsp
Cumin
1
tsp
oregano
2-3
bay leaves
1
Tbsp
tomato paste
Instructions
Instructions:
Set instant pot to sauté function, add oil, and warm a couple minutes
Add onions, diced jalapeño, salt + pepper, and sauté for 5 minutes
Add minced garlic, mix, and sauté for a minute or so
Add whole chicken breasts and seasonings, mix it up a bit, and sear chicken a couple minutes on each side
Add the bone broth, green chilies, diced tomatoes, tomato paste, cilantro, juice of limes, and mix
Top with chopped zucchini (don’t mix)
Turn off sauté function, close instant pot, seal valve, and set to poultry 13 minutes
Once done let pressure release naturally (10-12 minutes)
Remove chicken, add to cutting board, shred with two forks, and place back into instant pot
Top with avocado chunks, grain-free chips, cilantro, and cheese