Instant Pot Chicken Salsa Soup – Whole30

Yummy Instant Pot Chicken Salsa Soup

It seems like every year, in the first week of January, our family comes down with a head cold. We were all feeling great last week and I was really believing that this year we would break the habit and actually be healthy ringing in the New Year….not the case. We all woke up congested and coughing on December 30th and have been on the mend ever since. Needless to say, we have become quite good at adapting our favorite comfort food recipes to be Whole30 compliant. Aside from lots of cuddle and movie time, this Instant Pot Chicken Salsa Soup is one of the best things to have come from these dang colds. If you’re not in to Chicken Soup (first of all, why not!?) check out the rest of my favorite soup and stew recipes!


I love a good one pot meal – especially when we’re sick – because the cleanup is minimal! This recipe is heavy on veggies and chicken broth, a comfort food favorite, and incredibly flavorful. Being from South Texas, any meal with spice is sure to be a favorite in our house. This soup is basically a dump it and forget it recipe which is great when you’re not feeling 100%. Simply chop the veggies, add the chicken, pour the liquid, and forget it! 

Let’s talk tools. These are the kitchen tools you will need for this recipe

Instant Pot- this is the model I currently use, but any pressure cooker will work 

That’s it! Yes, this recipe can be made with only one special kitchen tool! Don’t you love it already?




Instant Pot Chicken Salsa Soup - Whole30
Yields 12
Light and flavorful, this Instant Pot Chicken Salsa Soup will keep you warm on the coldest of days!
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
339 calories
6 g
96 g
18 g
39 g
13 g
356 g
794 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
356g
Yields
12
Amount Per Serving
Calories 339
Calories from Fat 151
% Daily Value *
Total Fat 18g
27%
Saturated Fat 13g
66%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 96mg
32%
Sodium 794mg
33%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Sugars 2g
Protein 39g
Vitamin A
10%
Vitamin C
28%
Calcium
5%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 white onion
  2. 1 jalapeño
  3. 1 red bell pepper
  4. 3 lbs boneless skinless chicken breasts
  5. 16 oz salsa
  6. 6 c chicken broth
  7. 2 cans full fat coconut milk
  8. 1Tbls cumin
  9. 1Tbls chili powder
  10. 1tsp salt
  11. 1tsp black pepper
  12. cilantro and diced onion or jalapeño for garnish
Instructions
  1. Dice white onion, jalapeño, and red bell pepper. Add Chopped veggies to Instant Pot
  2. Lay 3 lbs chicken breasts directly over veggies
  3. Pour all of the salsa salsa on top
  4. Add chicken broth
  5. Seal instant pot and select manual function. Cook on high pressure for 20 minutes
  6. When timer goes off release pressure manually
  7. Remove chicken from pot and shred. Put shredded chicken back in soup mixture
  8. Add 2 cans full fat coconut milk and spices
  9. Cook on Soup function uncovered for an additional 20 minutes stirring often
Notes
  1. These quantities will yield 12 servings. For meal prepping purposes, we typically immediately enjoy 4 servings, reserve 4 servings for the week ahead, and freeze 4 servings for a later date!
beta
calories
339
fat
18g
protein
39g
carbs
6g
more
The Hungry Mommy http://thehungrymommy.com/

I hope you love this recipe as much as our family does! Let me know if you tried it and what you think. You can find me on Facebook The Hungry Mommy, Instagram @that_paleo_mom, and Pinterest The Hungry Mommy! I’ve also started a Facebook Accountability group for anyone on a round called Whole30 Journey Guidance and Support See you there!


instant pot chicken salsa soup
instant pot chicken salsa soup

 

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