Flavorful smokey heat meets creamy chicken veggie soup, without the dairy or gluten, and in record time!
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This picture has nothing to do with chipotle chicken and veggie soup…
…but I just had to show you that despite posting such a lovely, warming comfort soup today, spring really has sprung around here! My youngest has been enjoying our lilacs while she patiently waits for her sisters to be done with school for the summer!
So why the soup recipe when summer is around the corner?!
Because this isn’t just any old pot on the stove soup! This is an Instant Pot soup, and that, my friends, means extra time before dinner to play outside! Which is really where we all want to be this time of year, anyway!
I’m all about the faster prep dinners that don’t heat my house up in the warmer months of the year. I probably use my Instant Pot in the spring and summer more than any other time of the year!
Star players, and an amazing finish!
Smoky chipotle gives this soup my favorite heat – a flavorful heat. You can adjust the heat to your preference, and since the nature of chipotle is flavor versus “in-your-face” heat, it really is a kid friendly way to add a little heat to your meal. Coconut milk tames this heat and brings out more of the smoky flavor as well as adding creamy indulgence.
Noodle options…and swaps!
The recipe as is uses gluten free noodles. Here are some gluten free noodle options – these should all cook up about the same in the Instant Pot.
Gluten Free Options ::
- Tinkyada Rice Noodles (we get these at our local grocer)
- Jovial Gluten Free Egg Pasta
- Jovial Gluten Free Organic Rice Pasta
- BioNature Organic Rice Pasta
If you are grain free, use veggie noodles! Take the broth down by a cup or so since the broth gets cooked into the regular noodles and you don’t need that extra amount for veggie noodles. You can also get away with 1-2 minutes versus 3 minutes for the cook time. In fact, if using zucchini noodles, I would leave the zucchini out while you pressure cook the soup/broth and then add the zucchini noodles in at the end with the kale to just wilt in. It doesn’t need much cook time.
Grain Free Options (Use a spirilizer, Y Peeler, or Julienne Peeler to make these veggie noodles! Also, back off on the bone broth by a couple cups and make a tapioca starch or cassava flour slurry to make the broth smooth and have the starchy feeling of noodles) ::
- Zucchini Noodles
- Sweet Potato Noodles
- Butternut Squash Noodles
- Golden Beet Noodles
- Parsnip Noodles
- Carrot Noodles
If you are not on a special diet, and can handle the gluten, I recommend using a wheat based noodle using Einkorn flour for best digestion. I have not used an Einkorn noodle in the Instant Pot, so I am unsure of if the time will need to be adjusted for that. If you give it a try, leave us some notes in the comments so others may know what to do!
Tips for stovetop prep!
I didn’t forget about you, dear stove top friends! This soup was actually born on the stovetop this past winter, and I only recently converted it to the IP.
Simply sauté the veggies over medium heat in a large soup pot, following steps 1 and 2. When you get to step 3, add the ingredients listed, except the noodles, and turn the heat up to high in order to bring the soup to a simmer. Once the soup is simmering, add the noodles, and boil until the noodles are al dente. Then stir in the kale. It’s as simple as that!
- 3 tbsp friendly fat to cook in such as butter, coconut oil, avocado oil, tallow, or lard
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery, diced
- ½ medium red bell pepper, diced
- 4 cloves of garlic, minced
- 2 tbsp tomato paste
- ½ tsp chipotle powder (This will leave the soup with a mild smoky, flavorful heat that is kid friendly in our house. If you prefer to half this for your kiddos, you can always add more to your bowl if you want more heat. I usually add more to mine from this amount as I like it pretty spicy.)
- 1 ½ quarts bone broth (You can use Instant Pot Broth, or here is my slow cooker method)
- 1 cup full fat coconut milk (this is my favorite brand that doesn't have gums, fillers, or sweeteners added)
- 3 cups chopped cooked chicken (Use leftovers from your roasted chicken, slow cooker chicken, or Instant Pot chicken)
- 8oz gluten free noodles
- ½ lb baby kale, chopped
- Sea salt and pepper to taste
- Set the Instant Pot to “Saute” and melt the friendly fat. Add the onion, carrot, celery, and bell pepper with a big pinch of sea salt. Saute about 5-7 minutes until the veggies soften and sweeten.
- Add the garlic, tomato paste, and chipotle powder, stir to combine, and cook for 1 minute.
- Add the bone broth, coconut milk, cooked chicken, and noodles. Turn the “Saute” off, and push “Soup,” then bring the time down to 3 minutes using the (+/-) button. (Make sure the valve is closed so it can come to pressure! The Instant Pot will take about 10 minutes to come to pressure and then will count down the 3 minutes.)
- When the Instant Pot is done counting down the 3 minutes, turn the Instant Pot off, and release the valve (use a towel so you don’t burn your hand with steam!). Take the Instant Pot lid off, and stir the baby kale in to wilt. Sea salt and pepper the soup to your taste and serve.
More real food recipes you might like ::
- Instant Pot Bone Broth
- Instant Pot Veggie Lo Mein
- How To Make a Whole Chicken In The Instant Pot
- Instant Pot Sausage Stew
- Instant Pot Winter Veggie Soup