Instant Pot Chicken Tortilla Soup

🧂 Ingredients

• 1 tbsp organic grass-fed ghee or lard
• 1 small onion

  finely diced
• 1 carrot

  finely diced
• 2 celery stalks

  finely diced
• 3 garlic cloves

  minced
• 4 cups homemade bone broth
• 1 lb organic chicken breast

  uncooked
• 12 oz can diced tomatoes with green chiles
• 15 oz can black beans, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp organic cumin
• 1/2 tsp organic paprika
• 1 Bay leaf
• 1/2 tsp Celtic sea salt

  to taste
• 1/4 tsp white pepper
• 12 oz can corn

  optional
• 1/2 cup fresh cilantro

  chopped
• 1 cup organic cheddar cheese

  shredded
• 1 avocado

  pitted, cubed
• 1 cup Tortilla chips

Instructions

• 1 Set Instant Pot to saute mode. Add olive oil, poblano pepper, onion, garlic,
  carrot, and celery and cook for 2-3 minutes or until soft. Then add cumin, salt,
  broth/stock, tomatoes and bay leaf.
• 2 Add chicken to the Instant Pot. covering entirely with broth/tomato mixture.
• 3 Close lid and be sure valve is sealed. Set to Manual high pressure / pressure
  cooking for 10 minutes. It will take about 8 minutes for the Instant Pot to
  reach high pressure, then it will cook for 10 minutes.
• 4 When timer goes off, let sit for 1-2 minutes. Then set to quick pressure release
  to vent steam.
• 5 Remove lid and remove bay leaf and discard. Remove chicken to shred (use an
  electric mixer or two forks to shred). Return to Instant Pot and mix well with
  soup.
• 6 Add corn and beans, and stir well.
• 7 Serve in bowls and add your favorite toppings.

Nutrition Info