Instant Pot Chicken Tortilla-less Soup

5 from 3 votes

Instant Pot Chicken Tortilla-less Soup

Instant Pot Chicken Tortilla-less Soup comes together in less than 30 minutes and just a handful of ingredients! So much flavor in this lightened up grain-free, Paleo, Whole30, and Keto friendly soup.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Soup

Cuisine: Mexican

Diet: Gluten Free

Servings:

Author: Amy Rains

Equipment

Instant Pot

Ingredients

1 tbsp avocado oil or olive oil
1/2 large yellow onion diced
2 cloves garlic minced
1 red bell pepper diced
2 tsp smoked paprika
1 tsp cumin
1 tsp chipotle spice powder
1/2 tsp sea salt
28 oz canned diced fire roasted tomatoes
32 oz chicken broth
1.5 lbs chicken breast
2 limes juiced
1/4 cup chopped fresh cilantro
1 jalapeno for serving (optional)
1 avocado for serving (optional)

Instructions

Select the saute function on the Instant Pot. Once the pot is hot, coat the bottom with oil. Toss in onion, garlic, and bell pepper. Saute for 3-4 minutes, or until veggies are softened and onion is translucent. Select cancel.
In a small bowl, stir together paprika, cumin, chipotle spice powder, and sea salt. Dump in the Instant Pot and stir. Now pour in the the fire roasted tomatoes with juices. Continue to stir ingredients, making sure to scrape the bottom of the pot so none of the veggies are sticking. Place the chicken on top, then pour broth over the mixture.
Now secure the lid. Select the manual function and cook on high pressure for 15 minutes. Use a natural release for 10 minutes, then release any remaining steam. Once the pressure is completely released, remove the lid.
Squeeze in lime juice and stir in any additional salt to taste. Shred the chicken with a fork, or use a knife to cut if needed.
Serve hot with fresh cilantro, jalapeno and avocado, if using.
For the slow cooker, dump all ingredients (not the lime, cilantro, jalapeno, or avocado). Cook on low for 6 hours. Shred chicken with a fork and serve hot with toppings.

Nutrition