{VIDEO} Slow Cooker/Instant Pot Chicken Avocado Soup (Low-Carb, Paleo, Whole30)

  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 mins
  • Yield: Serves 4 1x


  • 1 lb skinless chicken breasts or thighs (boneless or bone-in)
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 3 scallions, sliced
  • 1 large roma tomato, diced
  • 1 celery stalk, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/4  teaspoon pepper
  • 1 tbsp lime juice
  • 2 avocados, peeled, pitted & sliced
  • 2 tablespoons fresh cilantro for garnish
  • Lime wedges for garnish (optional)
  • 1 tbsp oil (for pressure cooker)


Slow Cooker

  1. Add all ingredients EXCEPT avocados and garnish to the slow cooker. Stir to mix well.
  2. Cook high 3-4, low 6-8 hours.
  3. Remove chicken from slow cooker. Shred & return chicken to the slow cooker.

Instant Pot

  1. Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
  2. Add celery, green onion and cook 3-5 minutes or until the vegetables are soft.
  3. Add garlic and cook an additional minute or so.
  4. Pour broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  5. Stir in the remaining ingredients EXCEPT the avocados and garnish.
  6. Close lid and seal valve. Set high pressure and cook for 10 minutes. Natural release pressure for 10 minutes then manually release the remaining pressure.
  7. Remove the chicken and shred the meat. Stir the chicken back into the pressure cooker.


To serve: Add ladles the soup into a bowl. Add a few slices of avocado. Garnish with cilantro and lime wedges.