I honestly don’t know how she does it, but Jennifer Robins of Predominantly Paleo has written another cookbook! I’m thrilled to be sharing one of the recipes from it today – Instant Pot Chicken Tortilla Soup! I’ve had my eye on this recipe (it’s one of my all-time favorites) since I got a peek at the book a couple of weeks ago, and am excited to share it with you.
Affordable Paleo Cooking with your Instantpot – as the title suggests – is packed with affordable, simple dishes that are made with easy to find ingredients. To make this way of eating more accessible to everyone, Jen kept the recipes straightforward and stuck to the basics, leaving out harder to find ingredients that can overwhelm those who are new to Paleo or on a budget.
She also left out desserts, nuts, and anything with added sugars, so it’s a must-have for anyone looking to stick to a more streamlined version of Paleo. What it does have:
If you tend to feel like you don’t have enough time to get dinner on the table, or simply don’t like spending a lot of time in the kitchen, or have a lot of food restrictions in your house, are looking to simplify your life, or all of the above, Affordable Paleo Cooking with your Instantpot is a much needed addition to your cookbook collection!
Chicken Tortilla Soup – Paleo, 21DSD, Low Carb, Keto
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Cuisine: Mexican, Tex Mex
In Texas, you’ll find as many versions of tortilla soup as there are wide open spaces. Creamy or broth-based, they usually call for masa flour and lots of cheese! This one packs in a punch of flavor, but uses clean, simple ingredients for a nutrient dense meal.
- 6 cups chicken bone broth ((homemade or high quality store bought))
- 1 pound chicken breasts
- 12 ounces fresh homemade salsa
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 cup chopped carrots
- 1 onion, (chopped)
- Place all ingredients into the stainless steel bowl of your Instant Pot and secure the lid.
- Close the pressure valve, press the Manual/Pressure Cook button and adjust the cook time to 15 minutes using your +/- buttons.
- Allow the cooking cycle to complete and then quick release the pressure valve and remove the lid when safe to do so.
- Use two forks to shred the chicken. Serve topped with fresh cilantro and sliced avocado if desired.
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This was really simple and very delicious! We didn’t have salsa on hand, so I used a can of fire-roasted, diced salsa-style tomatoes, and it was just great. I also added a can of black beans. I served it with some shredded cheese, sour cream, and crushed tortilla chips. We all liked it very much. I’m just learning to use my Instant Pot, so I’m grateful for a recipe that’s so easy.