1canpetite diced tomatoes (get stewed ones if you can find) (if you like chilies you can also use the tomato with chilies variety)540 ml / 19 fl oz
1/2tsp smoked paprika
1/4tsp dried red chili flakesdouble or triple if you like it spicy
1 tsp dried oregano
1/2cupuncooked riceparboiled or basmati works well
1lime
1large ripe avocado
1 sprig of cilantro of a few basil leavesfinely chopped
hint of lime tortilla chips
Instructions
Press SAUTE function on Instant Pot, add olive oil, and allow to heat until screen reads HOT.Add both onions and cook 2 min, then add garlic and cook 1 min more, then push everything to the side of pot.
Season chicken breast with salt and pepper and add to Instant Pot and cook 2 minutes on each side.Press CANCEL.
Add chicken broth, tomatoes, paprika, chili flakes, oregano and rice, then give it all a good stir.Lock on lid, turn pressure valve on lid to SEALING.
Choose PRESSURE COOK function and adjust timer to 7 minutes.
While soup cooks, juice the lime into a small bowl, then dice the avocado and toss with lime juice and set aside.
When time is done, let the timer run up another 10 minutes for natural pressure release, then press CANCEL.
Turn pressure valve on lid to VENTING and release any remaining pressure, then open pot and transfer chicken breast to a plate.Shred chicken breast meat using 2 forks then return all to the soup in the pot.
Add chopped cilantro or basil and just the lime juice from the bowl with avocados.Give the soup a good stir, then ladle into bowls, top with a spoonful of diced avocado and serve with a bowl of tortilla chips to break into the soup for some added flavour and crunch.
Notes
*I used the Instant Pot Duo model to make this recipe