Instant Pot Tortilla-less Chicken Soup

Instant Pot Tortilla-less Chicken Soup is a healthy easy soup the whole family will love! This soup is versatile and can easily be made paleo and whole30 by leaving out the black beans.

I don’t know about you but most of the year I cozy up from the cold and rain with a bowl of warm soup! Soup is one of the ultimate comfort foods for me. And don’t even get me started on the health benefits and immunity boosting qualities of a good bone broth!! The homemade bone broth here mixed with the flavor packed chipotle blender sauce is truly what makes this dish a amazing! This Tortilla-less Chicken Soup is sure to secure a regular spot your menu!

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This one pot (Instant Pot) soup is grain free and gluten free, although if you really want you could certainly add in tortillas. It’s quick and simple and a super easy way to feed a crowd or enjoy leftovers for a week. This recipe is easily doubled or tripled and can be frozen ahead for nights when you just need a quick meal that only has to be defrosted and reheated. Regardless of why this dish is a winner for you I’m sure it’ll be just that! So make it for your next family meal and let me know below when you do!

How To Make Instant Pot Tortilla-less Chicken Soup

This soup is so easy and can be made quickly on a weeknight or ahead of time for an easy meal prep. You’ll start by soaking chile peppers and blending the chipotle simmer sauce. Then add the chicken to your Instant Pot and pour the simmer sauce over top the chicken. Make sure the chicken is coated in sauce on all sides. Then add in the bay leaves, lock the lid and set the timer. Once the Instant Pot finishes cooking allow for 10 minutes of natural release and then remove the chicken to shred. Switch the Instant Pot to the sauté function and add in chicken broth, cooked black beans and stir to warm everything through. Then add back in the shredded chicken and serve with chunks of avocado, cilantro leaves and a squeeze of fresh lime juice.

How To Make This Soup Paleo And Whole30

This Instant Pot Tortilla-less Chicken Soup can easily be made both paleo and whole30 by simply leaving out the black beans from the recipe. Without the beans the soup is already paleo and whole30!

Eat and Enjoy,
Nicole

More Instant Pot Soup Recipes:

• Clam Chowder
• Healthy Chicken Potato Soup
• Lentil Soup with Smoked Sausage
• Whole30 Zuppa Toscana Soup

Follow me on Pinterest for more easy seasonal recipe ideas!

Instant Pot Tortilla-less Chicken Soup

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: Serves 8 1x
• Category: Lunch & Dinner
• Method: Instant Pot
• Cuisine: Mexican

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Description

Instant Pot Tortilla-less Chicken Soup is a healthy easy soup the whole family will love! This soup is versatile and can easily be made paleo and whole30 by leaving out the black beans.

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Ingredients

Scale 1x2x3x

Simmer Sauce ingredients for the blender:

• 2 dried chipotle chile peppers
• 3/4 cup boiling water
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 Tablespoon avocado oil
• 2 large cloves garlic
• 1 teaspoon ground cumin
• 2 ½ teaspoon sea salt

Remaining ingredients:

• 2 dried bay leaves
• 1 pound boneless skinless chicken breasts or thighs
• 4 cups low-sodium chicken bone broth
• 2 cups cooked black beans
• Garnish with avocado, cilantro and lime

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Instructions

1. Start by deseeding the dried chipotle chile peppers and cover them with 3/4 cup boiling water in a heat-proof dish. Set aside to rehydrate for 5 minutes.
2. Once the chipotle chile peppers have rehydrated add them to a high-speed blender with the remaining simmer sauce ingredients and blend on high for 90 seconds.
3. In your Instant Pot pressure cooker add the chicken breasts/thighs and cover with the simmer sauce. Coat the chicken in the sauce on all sides. Add in 2 dried bay leaves. Lock the lid of your Instant Pot, set valve to ceiling and select manual or pressure cook (depending on your model) on high temperature for 12 minutes.
4. Once finished, allow the Instant Pot to naturally release for 10 minutes before quick releasing the remaining pressure and steam.
5. Open the lid, remove the 2 bay leaves and transfer the chicken to a separate plate to shred.
6. Select the sauté function and then add in chicken bone broth and cooked black beans and stir to warm through. Then stir back in the shredded chicken. Taste and adjust salt if necessary.
7. Serve soup with chunks of avocado, cilantro leaves and a squeeze of lime. Enjoy!

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Keywords: Instant Pot Soup, Tortilla-less Chicken Soup, healthy, easy,

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