Instant Pot Chicken Tortilla Soup (Whole30 & Paleo)
Print RecipeEquipment
- Instant Pot
Ingredients
- 1 1/2 tbsp olive oil
- 2 lbs chicken breast
- 1 yellow onion diced
- 2 red bell peppers diced
- 4 garlic cloves minced
- 1 jalapeno deseeded and minced
- 2 32 oz boxes of bone broth
- 1 tsp salt
- 1 1/2 tsp cumin
- 1 tsp paprika
- dash of cayenne
- 2 15 oz cans of crushed tomatoes
- 1 13.5 oz can of coconut cream
- Juice from 1 lime
- Cilantro, avocado & coconut cream for garnish
Instructions
- Turn instant pot on sauté mode. Add onions and bell peppers and sauté for 2 minutes. Stir in garlic cloves and sauté for one more minute.
- Add in chicken breasts, jalapeño, dry spices, chicken broth and crushed tomatoes.
- Pressure cook for 15 minutes.
- After 15 minutes, quick release and add coconut cream and stir. Set to sauté and add coconut cream and bring to a boil until coconut cream in incorporated.
- Add lime juice and salt and pepper to taste.
- Serve immediately with cilantro, avocado, coconut cream or any desired toppings.