• INSTANT POT DIRECTIONS: Place all of the ingredients, except the protein noodles, in a 6-quart Instant Pot. Seal the lid, press Pressure Cook or Manual, and set the timer for 20 minutes. Once finished, turn the valve to venting for a quick release.

Meanwhile make the protein noodles, place all the ingredients into a blender and purée until smooth. Heat a large 12 inch non-stick scan pan to medium heat. Lightly spray with avocado oil spray and dab it with a paper towel. Pour 1/4 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe. Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-60 seconds. Make sure the crepes do not brown at all. Place 4 cooked crepes together in a stack. Roll up like a jelly roll and slice into thin noodles.

• Remove the meat and slice into thin strips. Ladle the soup into bowls and add the sirloin strips and protein noodles, if desired. Garnish with lime wedges and cilantro leaves. Serve soup in bowl and add a soft boiled egg if desired.
• SLOW COOKER DIRECTIONS: Place all the ingredients except the protein noodles and soft boiled eggs, in a 6-quart slow cooker. Cover and cook over low heat for 6-8 hours or until meat is fork tender. Shred meat with 2 forks.
• Serve soup in bowl and add a soft boiled egg if desired.
• STORAGE: Store in an airtight container in the fridge for up to 7 days or in the freezer for up to a month. To reheat, place into stockpot over medium heat while stirring occasionally for 5 minutes or until heated through.