‘Instapot’ Chicken Taco Soup

I finally caved and got a pressure cooker, which is now made trendy being called an “Instapot”, so I thought I would share my first recipe.

Time: 30 minutes

Serves: 6


  • 2 tsp olive oil
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 3 cups less sodium chicken broth
  • 8 oz can tomato sauce
  • 1-2 tsp chipotle chili in adobo sauce, or more to taste
  • 1/4 cup chopped cilantro, plus more for garnish
  • 15 oz can black beans, rinsed and drained
  • 8 oz can diced green chilies
  • 14.5 oz can petite diced tomatoes
  • 2 cups frozen corn
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 3 skinless chicken breasts, 16 oz total
  • Optional: 2 cups cooked brown rice


  • 3/4 cup shredded part skim cheddar cheese
  • 1/4 cup chopped scallions
  • 1/4 cup chopped cilantro
  • 4 oz 1 small haas avocado, diced


  • Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.
  • Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.
  • Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste.
  • For higher a carb, make brown rice to serve with
  • Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Grilled Chicken Salad

Time: 20 minutes | Serves: 2


  • 2 Chicken Breasts
  • 2 Tbsp Avocado Oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup purple/red cabbage
  • 2 cups chopped butter head lettuce
  • 4 radishes, sliced
  • 1 yellow pepper, chopped
  • 1 carrot, chopped
  • 1 cup green grapes, sliced
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup shredded Sharp Cheddar cheese
  • 4 Tbsp balsamic dressing (or favorite dressing)


In a frying pan over medium high heat, drizzle 2 Tbsp avocado oil. Toss the chicken breast in the salt and pepper and cook in the pan for 10 minutes each side or until the center reaches 165 degrees F. (if they are really thick pieces, I slice them in half to speed it up.

Meanwhile, chop all the vegetables and toss in bowl. Top with pumpkin seeds and grapes.

When the chicken is cooked, slice and top the salad with the chicken and shredded cheese.

Sweet Potato and Black Bean Enchiladas

Serves: 4


  • 4-6 Chicken Breast Tenders
  • 1 can diced tomatoes
  • 1 packet taco seasoning
  • 2 Tbsp coconut oil
  • 1 sweet potato, diced
  • 1 clove garlic, minced
  • 1 can black beans
  • 3 stems kale
  • 2 Tbsp taco seasoning
  • 1 can enchilada sauce
  • 1 cup shredded pepper jack cheese
  • 1/4 cup cilantro
  • 4 whole wheat tortillas


Chicken: I made the chicken in the crock-pot ahead of time. Toss the can of tomato, taco seasoning, and chicken in the crock-pot on low for 6 hours. Take out the chicken and shred it.

Preheat oven: 400 degrees, grease a square Pyrex pan and coat with a layer of enchilada sauce.

For the Filling: In a medium cast iron pan in coconut oil saute the diced sweet potato and minced garlic for 10 minutes covered until soft. Add the drained and rinsed black beans, the chopped kale and shredded chicken and mix.

Place the filling in the whole wheat tortillas and place in the pan and twist to fully wrap. Once all are in the pan top with enchilada sauce and and shredded cheese. Bake in oven for 25 minutes.

Top with cilantro.