I have to admit I have become an Instapot lover! There is something so wonderful about being able to throw everything in and its done in a matter of minutes or slow cooked, hands off in a couple hours. This Instapot Shredded Taco Chicken Soup is one of the recipes that takes a matter of minutes.
Shredded Taco Chicken Soup Ingredients
- 2 lbs Organic Chicken Thighs
- Can Muir Glen Fire Roasted Tomatoes
- 1 Tb Adobo Sauce + 2 diced chipotle peppers
- One Tb minced garlic
- 1 tsp of each Cumin, Chili powder & Paprika
Instructions
- Drizzle the bottom of instapot with avocado oil and then place all ingredients in pot. Using hands toss the chicken thighs to make sure they are fully coated with sauce and seasoning. Place on meat setting low pressure for 10 min. Allow pressure to release and then shred chicken with fork. You can also use the slow cook option and allow chicken to cook for a couple hours, totally up to you and what time you have.
Soup Ingredients
- 1 quart homemade bone broth ( you can also buy bone broth a couple great options are Kettle & Fire , Bonafide provisions , Bare Bones Broth
- 1 cup sliced Dino Kale
- 1/2 cup chopped bell peppers
Soup Instructions
- Place bone broth in the instapot on saute setting, adding in Dino kale, bell peppers and letting everything come to a boil for 5 min. Portion everything into two bowl or three depending on size of bowls. Then add the shredded chicken.
Shredded Taco Chicken Soup Toppings
- Minced Cilantro
- Nancy’s Yogurt Probiotic Sour Cream
- Wild Brine Sauerkraut
Adding any and all of the toppings to your soup and enjoy! I put all the the toppings on mine because I tend to like a little creaminess with the sour cream, herbs are always a great addition and getting some goodness from the sauerkraut is always a good idea! I tend to try to have something fermented in every meal. That could be a drizzle of apple cider vinegar or a spoonful of kimchi or kraut. It is so good for your body and your gut flora to include these things in your diet.
Instapot Shredded Taco Chicken
Equipment
- Instapot
Ingredients
Shredded Taco Chicken Ingredients
- 2 lbs Organic Chicken Thighs
- 1 can Muir Glen Fire Roasted Tomatoes
- 1 Tbsp Adobo Sauce + 2 diced chipotle peppers
- 1 Tbsp Minced Garlic
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Paprika
Soup Ingredients
- 1 quart Homemade or store bought Bone Broth Kettle & Fire , Bonafide provisions , Bare Bones Broth
- 1 cup Dino Kale
- 1/2 cup Chopped Bell Peppers
Shredded Taco Chicken Soup Toppings
- Minced Cilantro
- Nancy's Yogurt Probiotic Sour Cream
- Wild Brine Saurkraut
Instructions
Shredded Taco Chicken Instructions
- Drizzle the bottom of instapot with avocado oil and then place all ingredients in pot. Using hands toss the chicken thighs to make sure they are fully coated with sauce and seasoning. Place on meat setting low pressure for 10 min. Allow pressure to release and then shred chicken with fork. You can also use the slow cook option and allow chicken to cook for a couple hours, totally up to you and what time you have.
Soup Instructions
- Place bone broth in the instapot on saute setting, adding in Dino kale, bell peppers and letting everything come to a boil for 5 min. Portion everything into two bowl or three depending on size of bowls. Then add the shredded chicken.Add any or all toppings that sound good to you and enjoy!
Be sure to leave a comment and let me know how you liked this recipe! I would love to hear from you! Also be sure to check out some of my other food recipe posts as well as travel posts! Subscribe to my page to be sure never to miss a delicious recipe or fun travel post!
