Ingredients
Scale
- 1 1/2 lbs chicken breast
- 3 cups cubed red potatoes
- 2 1/2 cups chicken broth
- 1/2 cup canned coconut milk
- 1 14 oz can fire roasted diced tomatoes
- 1 medium red bell pepper diced
- 1 small white onion diced
- 2 tbs ghee
- 1 tsp minced garlic
- 1 tsp chipotle powder
- 1 tsp onion powder
- 1 tsp oregano
- juice of 1/2 a lime
- salt and pepper to taste
- cilantro, jalapeño and avocado for garnish
Instructions
- To prepare, chop your veggies and salt and pepper your chicken breasts
- Set Instant Pot to saute mode and when warm add in ghee, minced garlic and onion
- Saute for about 1-2 min then add red bell pepper and sauté for about one more minute
- Turn off saute mode and then add chicken breasts, broth, potatoes, diced tomatoes and all seasonings to pot
- Place lid on Instant Pot and set to high pressure for 10 minutes turning valve to sealing
- When ready, use a wooden spoon to turn valve to venting, being careful to avoid the steam
- Remove chicken breast and shred with two forks before retuning to pot
- Add lime juice and coconut milk and mix thoroughly
- Garnish with cilantro, jalapeño and avocado if desired
Notes
Cook time does not include time for Instant Pot to come to pressure
Nutrition facts calculated with bone broth vs. chicken broth
Nutrition
- Calories: 377
- Fat: 11.1
- Carbohydrates: 24.7
- Fiber: 1.4
- Protein: 39
Keywords: soup, instant pot, whole30, paleo, gluten-free, dairy-free
