Grain Free Instant Pot Chicken Taco Soup

1. Chop 4 cloves of garlic, 1 medium size onion, 1 zucchini, and 1 bell pepper (can use 1/2 red, 1/2 green).
2. Add avocado oil to your Instant Pot.
3. Add chopped vegetables to the Instant Pot.
4. Hit the Sauté setting and sauté the veggies for 5-7 minutes.
5. Add Himalayan pink salt and black pepper, then stir in.
6. After the sauté setting is over, add a gluten-free taco seasoning packet.
7. Add two 14.5 oz cans of Fire Roasted Tomatoes.
8. Add one 7 oz can of diced green chiles.
9. Add one can of coconut milk.
10. Stir everything in well.
11. Add 2-4 organic chicken breasts.
12. Add 24 oz of chicken bone broth.
13. Stir everything in again.
14. Cover the Instant Pot.
15. Set on high pressure for 15 minutes.
16. Once the Instant Pot is finished, allow a 10-minute natural pressure release before opening the lid.
17. Remove chicken breasts to shred.
18. Shredding tip: place chicken breast in a bowl and use hand mixers or a stand mixer to quickly shred.
19. Add the shredded chicken back to the soup.
20. Serve with toppings such as shredded cheese (e.g., goat cheddar), sour cream (e.g., dairy-free CocoJune yogurt), sliced avocado, and chips for dipping.