Instant Pot Chicken Tortilla-less Soup

I've got a quick and easy delicious Instant Pot chicken tortilla-less soup for you. It's made with delicious and easy to find ingredients and will be all finished cooking in just 10 minutes. This soup is dairy free, whole30 compliant and keto, too!

Course Soup

Cuisine American

Keyword Instant Pot Chicken Tortilla-less Soup

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 426kcal

Author Monica Stevens Le

Ingredients

2 tablespoons avocado oil
1 large yellow onion diced
2 red bell peppers diced
8 garlic cloves minced
2 cans diced tomatoes fire roasted is best!
2 pounds boneless skinless chicken thighs rinsed and patted dry
2 jalapenos seeds & membrane removed, minced
1/2 lime juiced
3/4 cup canned coconut milk
4 cups bone broth- Find Here! or vegetable broth
1 1/2 teaspoons sea salt
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon oregano
1/8 teaspoon paprika
1/4 teaspoon onion powder
3 cups sweet potato roasted & diced
sea salt to taste
black pepper to taste

Instructions

Instant Pot

Set the Instant Pot to the Sauté function and add in the oil. Sauté onions, bell peppers and garlic in the oil for about 4-5 minutes until the onions have become soft.
Add the diced tomatoes, chicken thighs (whole), jalapeños, lime, coconut milk, broth, salt and all the spices. Give it a good stir, and set the Instant Pot to pressure cook (manual) on high. Set the time to 10 minutes.
Manually let pressure out, covering the steam with a kitchen towel. (Or feel free to let pressure release naturally if you'd like!) Once the pressure has been released, remove the chicken thighs and shred using two forks. Add back to the soup, stir in the roasted sweet potatoes and taste for seasoning (salt and pepper.) Enjoy!

Slow Cooker

Set the Crock Pot to low heat for 6-8 hours. Add in the oil and once it is hot, sauté onions, bell peppers and garlic in the oil for about 4-5 minutes until the onions have become soft.
Add the diced tomatoes, chicken thighs (whole), jalapeños, lime, coconut milk, broth, salt and all the spices. Give it a good stir, and cover with the lid.
Once it is finished cooking, remove the chicken thighs and shred using two forks. Add back to the soup, stir in the roasted sweet potatoes and taste for seasoning (salt and pepper.) Enjoy!

Notes

The shredded cheese you see in a few of the photos is for keto eaters. If you'd like to keep the soup 100% Whole30 compliant, simply omit the cheese garnish!

Nutrition