This instant pot chicken no-tortilla soup is quick and easy! It's paleo, keto, whole30, and easy to modify for AIP.
Course Main Dish
Keyword tortilla soup
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Servings 4servings
Calories 320
Author Michelle
Ingredients
2tbspavocado oil
1oniondiced
1jalapenodiced and deseeded (omit for AIP)
3clovesgarlicminced
2medium zucchinischopped (about 2 cups)
4cupschicken broth
1 15ozcan fire roasted tomatoessub 2 cups nomato sauce for AIP
Juice of one lime
1tspsea salt
½tspblack pepperomit for AIP
1tspcuminomit for AIP
2tsporegano
1lbchicken breast
2tbspcilantro
1-2medium avocadossliced
Instructions
Set the instant pot to saute and add the avocado oil. Once heated, add the onion, jalapeno and garlic. Cook for 3-4 minutes or until the onion is slightly translucent.
Add the zucchini and saute for another 1-2 minutes to soften.
Pour in the broth, tomato, lime juice, chicken, and seasonings (reserving cilantro to serve) and stir well to combine.
Hit "cancel" on the instant pot and place on the lid with the valve sealed. Set the instant pot to high pressure for 12 minutes.
Allow to come to pressure and cook. Quick release the pressure and carefully remove the lid. Use a meat thermometer to enure the chicken is 165F. Set the instant pot to saute for longer if needed. Pull the chicken out and shred with two forks. Add back to the soup and stir.
Serve topped with cilantro, avocado, and additional lime juice to taste.
Notes
To make in the slow cooker, add all of the ingredients to the slow cooker and set to low for 6-8 hours. Remove the chicken and shred when cooked through. Serve topped with cilantro and avocado.All nutritional information are estimations and will vary. Estimations do not include optional ingredients.