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Instant Pot Low-Carb Chicken Tomatillo Soup

Instant Pot Low-Carb Chicken Tomatillo Soup
  • Category


  • Cusine



I can

6 medium-sized tomatillos, chopped to make about 2 cups finely chopped tomatillos

1 onion, finely chopped 

8 cups chicken stock

1 can

1 tsp. Mexican oregano

1/2 tsp. ground cumin

1 tsp. salt

fresh-ground pepper to taste

4 cups diced cooked chicken breast

1 pkg. frozen cauliflower rice

1 cup chopped fresh cilantro

1 T fresh-squeezed lime juice

2 diced avocados, for serving

Fresh lime pieces to squeeze into the soup at the table


Dump Ro-Tel Tomatoes into a colander placed in the sink and let them drain while you chop tomatillos and onion. Remove husks from tomatillos, wash if needed, but off end where the stem was, then chop up tomatillos into small pieces. Chop onion into small pieces. Put drained tomatoes, chopped tomatillos and onions, chicken stock, diced green chiles , Mexican Oregano , ground cumin , salt, and fresh-ground pepper into the Instant Pot. Lock Lid, set Instant Pot to MANUAL, LOW PRESSURE , 20 MINUTES. While Instant Pot comes to pressure and cooks 20 minutes, chop up enough cooked chicken breast to make 4 cups cooked chicken. Break apart the cauliflower rice in a 12 oz. package frozen cauliflower rice then put cauliflower rice into a bowl or measuring cup and let it start to thaw. When pressure cooking time is up, use QUICK RELEASE METHOD to release the pressure. Add cooked chicken and cauliflower rice to the Instant Pot. Set to SAUTE, MEDIUM HEAT, and simmer 15-20 minutes uncovered, or until soup has cooked down some and flavors are combined. Chop cilantro, cut up avocado, and cut limes while the soup is simmering. Add chopped cilantro and lime juice and simmer 2-3 minutes more. Serve hot, with more lime and chopped avocado to add at the table if desired.