(Total Time: 35 MIN| Serves: 4)
Ingredients:
For soup:
2 lbs chicken breast, chopped into bite-sized pieces
1 large ripe avocado, cut into chunks
2 tbsp freshly squeezed lemon juice
1 tbsp oil
1 small tomato, chopped
2 garlic cloves, crushed
1 small leek, chopped
1 cup unsweetened almond milk
5 cups chicken stock
Spices:
1 tsp salt
½ tsp freshly ground white pepper
¼ tsp chili powder
Directions:
Rinse the meat under running water and pat dry with a kitchen towel. Cut into bite sized pieces and set aside.
Peel the avocado and mash the flesh with a fork. Place in a small bowl and sprinkle with lemon juice. Set aside.
Plug in the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with oil and add garlic and leeks. Cook for 3-4 minutes or until leeks have softened.
Now add chopped chicken and continue to cook for 5-6 minutes. Finally, add tomatoes and mashed avocado. Give it a good stir and season with salt, pepper, and chili powder. Pour in the chicken stock and stir well.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 20 minutes on high pressure.
When done, press the ‘’Cancel’’ button and release the pressure naturally. Open the lid and pour in the milk.
Optionally, sprinkle with fresh celery leaves and serve immediately.
Per Serving(Calories 435| Total Fats 20.6g | Net Carbs: 6g | Protein: 50.8g |Fiber: 4.4g)
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