Instant Pot Chicken Taco Soup
This hearty soup is packed with chicken and vegetables for a spicy, satisfying fast meal!
Servings 4
Calories 118kcal
Ingredients
- 1 tablespoon Avocado Oil (alternate cooking oil may be used if not Paleo)
- 1 small Red Onion peeled and diced
- 1 medium Yellow Bell Pepper seeded and diced
- 3 Garlic Cloves quartered
- 1 28-ounce can Diced Tomatoes including juice
- 1 cup Water
- 1/2 pound Boneless, Skinless Chicken Breasts
- 1 medium Jalapeno Pepper seeded and diced
- 1 2.25-ounce can Diced Black Olives drained
- 2 tablespoons Chili Powder
- 1 tablespoon Ground Cumin
- 1 teaspoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
- 1/2 cup chopped fresh Cilantro divided
- 1 medium Avocado peeled, pitted and sliced
Instructions
- Press the Sauté button on the Instant Pot and heat oil. Add onion and bell pepper; sauté 3–5 minutes until onions are translucent.
- Add garlic and heat an additional minute.
- Add tomatoes, including juice, and water; deglaze pot by scraping up any bits from the bottom and sides of the pot.
- Add chicken, jalapeno, black olives, chili powder, cumin, salt, pepper, and 1⁄4 cup cilantro. Lock lid. Press the Manual or High Pressure Cook button and adjust time to 15 minutes.
- When timer beeps, quick release pressure until float valve drops and then unlock lid. Use two forks to shred the chicken in the pot. Let simmer 5 minutes.
- Ladle soup into bowls and garnish with avocado slices and remaining cilantro.
Notes
Excerpted with permission from The “I Love My Instant Pot” Paleo Recipe Book" Copyright © 2017 by Michelle Fagone, published by Adams Media.
Nutrition
Calories: 118kcal | Carbohydrates: 3g | Protein: 13g | Fat: 5g | Cholesterol: 36mg | Sodium: 720mg | Potassium: 334mg | Fiber: 1g | Vitamin A: 1355IU | Vitamin C: 2.6mg | Calcium: 34mg | Iron: 1.9mg