So I am still new to the whole Instant Pot thing. I only recently bought mine and I am totally still figuring it out. I really am so impressed by the depth of flavor you can get from this thing in a matter of minutes. I have always been apprehensive using pressure cookers because…they can EXPLODE in your face! But I feel like the instant pot is a sturdy machine that won’t malfunction on me… I hope :).
Cut to Monday afternoon, my soup craving was real so I started scanning the internet for Instant Pot recipes and I came across this one from Two Sleevers. AWESOME recipe, but I wanted to alter a few things to make it a little healthier.
I did this by adding a few more veggies, and altering a few ingredients:
- In the place of sour cream I used Kite Hill plain dairy-free cream cheese.
- & in the place of a traditional corn tortilla I used Siete Foods grain-free almond flour tortillas.
Per your request on Instagram, here is my slightly adapted version of their recipe.
Unfortunately I haven’t tried this without using the Instant Pot but I’m sure you can improvise using the same ingredients stove-top!
- 1/2 Yellow Onion, chopped roughly
- 1 cup Chopped tomatoes, (I used organic canned with some liquid)
- 2 cloves Garlic
- 1 Chipotle Chilli in Adobo Sauce along with 1 tsp of sauce from the can
- 1/2 small Jalapeño
- 1/4 cup Fresh Cilantro, packed
- 1 tsp Avocado Oil
- 1/2 Napa Cabbage, shredded
- 2 Celery Stalks, sliced thinly
- 2 Large Chicken Breasts, roughly chopped into large pieces
- 5 cups Water
- Salt to taste
- Cubed Avocado
- Siete Food Tortilla strips (see instructions for how I made mine)
- Kite Hill Plain Cream Cheese (instead of sour cream)
- Fresh Cilantro
In a blender, combine your onion, tomatoes, garlic, chipotle chilli w/ sauce, jalapeño & cilantro.
On the Instant Pot Sauté function, heat your avocado oil and then add the mixture from your blender. Sauté and keep stirring for around 10 minutes.
Now you can add in your celery, cabbage, water & large chicken pieces.
Switch your Instant Pot to "Pressure Cook" and set the time for 20 minutes. Once the time is up, I manually let the pressure out by switching the top lever to vent.
Remove the large pieces of chicken onto a plate or cutting board and shred, adding back into the pot when you are done.
Serve with your choice of toppings!
* To make my healthy tortilla strips, cut your Siete Foods almond flour tortillas into strips and sauté stovetop with 1 Tbsp of Avocado Oil and a few shakes of turmeric. I like to add the turmeric to give the strips that bright yellow look that you get when you use corn chips.
When they start to get hard and crispy I remove them from the heat and place on top of some paper towels to soak up any excess oil.
Tip: You can sauté these in your instant pot before you do anything else if you only want to dirty one item!