Ingredients
- 2 boneless skinless chicken breasts (about 1 1/2 pounds)
- 1 1/2 teaspoon salt
- 2 10-ounce cans tomatoes with green chiles
- 1 14.5-ounce can Whole30-compliant chicken broth
- 1 medium onion chopped
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1-3 teaspoons chipotle pepper powder if on Whole30. 1 teaspoon for mild, 3 teaspoons for hot. If not on Whole30, see note
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 2 zucchinis chopped or cut into 1/2" half moons
- 1 14-ounce can full-fat coconut milk or coconut cream whisked until smooth
- Garnishes:
- fresh avocado slices
- red onions sliced thin
- fresh cilantro chopped
- coconut cream
- lime juice
- shredded cheese if not paleo or on Whole30
- tortilla strips if not paleo or on Whole30
Directions
-
Sprinkle boneless skinless chicken breasts with salt. Add the chicken breasts to the Instant Pot. Add the remaining ingredients in order, through zucchini.
-
Secure the lid on the pot. Cook at high pressure for 18 minutes. Allow the pressure to naturally release for ten minutes, then use the manual release. Pull out the chicken breasts and add coconut milk. Switch Instant Pot to Sauté mode and stir to combine. Dice chicken, then return it to the soup. Serve hot, topped with garnishes of choice.