Today I am bringing you yet another recipe with the Instant Pot. If you don’t have one and struggle to get dinner made and on the table at night, I highly suggest you hope over to Amazon and get one. They can’t cook everything, but they sure can make dinner quick and easy! I made this gluten free chicken tortilla soup with mine in a jiffy!
Cooking in an pressure cooker or Instant Pot comes with one wild card. How long will this recipe take to come to pressure? I know that once it comes to pressure, dinner will be ready in X minutes, but pressure can take some time. Here are a few tips on getting you cookers to pressure sooner.
- Start with a warm pot. I start most recipes on the saute function as you will see in this recipe. This gives the pot a head start when you change over to pressure cooking.
- Make sure the lid is set to sealing. Otherwise you’ll never come to pressure.
- Don’t fill the pot too full. The more full the pot the longer it takes to come to pressure. In fact for some really big recipes it mike make sense to cook in too batches!
I created this gluten free and grain free chicken tortilla soup to taste just like ones you may have made will all canned ingredients in the past. You can get all your favorite flavors with no lab created additives!
I include no corn in this recipes. Traditional versions of the recipe have masa or cornmeal added. These supposedly thicken your soup up. I promise you won’t miss them- I totally left them right out and the soup is perfect! Let’s get cooking!
- 2 TBS olive oil
- 2 TBS broth
- 1 diced white onion
- 1 diced bell pepper
- 1-2 diced (small) hot peppers like jalapeno
- 3 cooked chicken thighs- shredded or chopped- my instructions to cook chicken thighs from frozen in the instant pot HERE
- 1 TBS taco seasoning- no salt added
- 1 TSP salt
- 1 TBS roasted garlic spread from this recipe
- 2 cups water
- 4 cups broth
- 1 can diced tomatoes in juice. Look for BPA free cans
- Optional toppings:
- Green onion
- Red onion
- Turn your pot to Saute and add the olive oil and 2 tbs broth.
- Add your chopped white onion and let saute for 10 min, while you chop the peppers and chicken.
- After 10 minutes add both peppers, chicken and seasonings. If you don't have my roasted garlic spread, add a teaspoon of garlic powder or a few cloves of chopped fresh garlic.
- Stir and let saute another 2 minutes.
- Turn the pot to warm and add the water. Scrap the bottom of the pot to loosen any stuck on bits. If stuff is stuck to the bottom is can mess up the pot coming to pressure.
- Add the 4 cups broth and the diced tomatoes- juice and all. Give it a stir and lock the lid in place. Set the knob to sealing.
- Hit manual and set to cook under pressure for 7 minutes.
- My soup took about 25 minutes to fully cook. That was 18 minutes to come to pressure and 7 minutes to cook at pressure.
- You can do either a quick release or a natural pressure release at the end of the 7 minutes of pressure cooking. If you quick release do so carefully and test it a bit first to make sure no soup comes out the steam vent.
- Enjoy, with some of your favorite toppings!
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Serving Size:1/6 of the recipe no toppings
Amount Per Serving: Calories: 159
Gluten Free Chicken Tortilla Soup in Summary:
- Whole 30 compliant recipe
- Made quick in the Instant Pot
- Cooking in a pressure cooker enhances the spices, instead of cooking them out.
I hope you enjoy this fun and quick gluten free chicken tortilla soup! It makes a great meal on it’s own, or you can serve it with some delicious seared broccoli for a balanced dinner!
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