One of my favorite kitchen tools to use is the instant pot. I was intimated at first, but it truly is an amazing kitchen utensil to have. It makes the most delicious soups and the meats are always fork tender. The trick to using an instant pot is to allow for a slow release at the end. A natural pressure release or (slow release) is where you allow the pressure inside the instant pot to dissipate naturally when the cooking time is done. Once your cooking time is complete your instant pot will switch to the “keep warm” setting and L0:00 will appear on the screen (L stands for lapsed time). For this recipe I like to use a 10-minute slow release and then switch to fast release. When your display screen shows L0:10, it has slow released for 10 minutes, and you can switch the pressure valve to open and let out the remaining steam. 

1. Dice onion, pepper and carrots and place into instant pot. Add pumpkin, green chilis, tomatoes, chicken stock, and seasonings and give it a stir. 

2. Gently place chicken breast into liquid and submerge.

3. Secure instant pot lid in place and turn valve to sealing (see instant pot manual for how to).

4. Press the “Soup/Broth” button and then timer should automatically set to 18 minutes. Note: It takes about 10-15 minutes for the instant pot to get up to temperature before it starts its countdown from the 18 minutes. 

5. While soup is cooking you can make your paleo tortilla chips (instructions below) 

6. Instant pot will beep when done, Lo:oo will appear, allow for 10 minute slow release, when Lo:10 appears, you can switch to fast release to let out the remaining steam. Once steam is released, open lid and take out chicken to shred. Then put chicken back into instant pot, give it a stir and serve with desired toppings for soup.