Creamy Southwest Chicken Soup for Instant Pot

Step 1

Turn your Instant Pot on to the Saute mode. When it beeps, add the ghee/oil to the pot.

Step 2

Sprinkle 1 teaspoon of the SPF seasoning on the chicken. Add the chicken to the pot and let it sit, undisturbed for 3-4 minutes, flip and sear the other side until golden brown. You don't have to cook them all the way through. Remove the chicken from the pot and set aside.

Step 3

Add the onion, carrots, celery, and bell peppers to the pot. Cook, stirring to scrape up any bits the chicken left behind. Put the chicken back in the pot with the green chiles, chicken broth, 1 Tablespoon of SPF seasoning, and 1/2 teaspoon of salt. Put the lid on the pot and seal, making sure the vent it set to "sealing".

Step 4

Cancel the Saute setting and set the Instant Pot to Manual mode for 20 minutes. Let the steam naturally release for 5 minutes, and then flip the vent switch to finish releasing the steam manually.

Step 5

When the lid unlocks, remove it. Remove the chicken, shred it, and stir it back into the pot.

Step 6

Stir in the almond milk, cream (if using), lime juice, and cilantro. Let it sit for 5 minutes or so.

Step 7

Serve with sliced avocado, hot sauce, lime wedges, and additional cilantro.