It’s finally chili season in Texas and what better way to stay warm than cooking up some chipotle chicken in your Instant Pot!
This easy soup from Kevin Curry is the perfect dinner for those chilly nights. This soup will certainly fill you up! We added tortilla chips to the side or crushed up on top to make sure we don’t forget those delicious carbohydrates!
Ingredients:
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1 tbsp. extra virgin olive oil
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1 tbsp. garlic, fresh
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2/3 c. diced white onion
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2 tsp. chili powder
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2 tsp. cumin
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4 c. low-sodium chicken broth
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1 (28-oz.) can no-salt added fire-roasted tomatoes
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4 tbsp. tomato paste
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3-4 chipotle peppers in adobo, chopped and sauce from the can
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Tortilla Chips
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Juice from 1 lime
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Pinch of sea salt
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1 1/2 lb. chicken breast, raw
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Fresh cilantro
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Sea salt & pepper to taste
Directions
- Set the Instant Pot to the “Saute” function on low. Once it heats up, add the oil, garlic and onions. Caramelize for 2 – 3 minutes, being careful not to burn the garlic. Then add in the chili powder and cumin to “bloom” the spices – get it super fragrant in the kitchen. Your kitchen should smell amazing! Then switch the Saute function off.
- Add the remaining ingredients – except for the chicken – to the Instant Pot. Give it a good stir and add a few pinches of sea salt & pepper to taste. Then, add the chicken breast and make sure they are completely submerged. Then, get cooking! PRO-TIP if you want some “crisp” to the cauliflower rice, leave it out of the cooking process and add it to the Instant Pot when you shred the chicken in Steps 3 or 4. Alternatively, you can buy frozen steamed cauliflower rice and just pour the hot soup over a serving of cauliflower rice when you’re ready to enjoy a bowl
- Slow Cooking Instructions: Set the Instant Pot to “Slow Cook” and place the lid on. Make sure the top is set to Vent and cook on LOW for 6 to 8 hours, or 4 to 6 hours on HIGH. When the timer has just 1 hour remaining in the cooking cycle, open it and remove the chicken into a bowl. Use 2 forks to easily pull it apart. It should shred rather easily. Place the chicken back in the Instant Pot and cook for the remaining time
- When the timer has 1 hour remaining, remove chicken to a bowl and shred. Return the shredded chicken to the Instant Pot and cook for the remaining time.
- Season with salt and pepper. Serve with cilantro and optional garnishes (tortilla chips, cheese, and/or avocado).
- Garnish with fresh cilantro and season to taste with sea salt & pepper. You can enjoy a bowl with crushed tostadas (baked corn tortillas), avocado and even Mexican blend cheese. Note: Just remember to account for the added calories from those ingredients.
Hope you enjoy this delicious chipotle chicken recipe! You can view more recipes here!
Adrien Paczosa is a Registered and Licensed Dietitian practicing in Austin, Texas and the surrounding counties.
She is the owner and founder of I Live Well Nutrition her Dietitian practice which started in 2007 and serves clients in the Austin, Texas area in two locations. Fearless Practitioners, the division of her business that offers training to dietitians and wellness professionals.