Instant Pot Chicken Tortilla Soup Recipe
As a busy work-at-home mom, sometimes the last thing I want to do at the end of the day is make dinner, but we all know you have to keep those little humans fed. So one of my favorite kitchen gadgets right now is my electric pressure cooker. The ability to toss in a few ingredients (sometimes even ones that are frozen) and get a healthy meal quickly with minimal effort is a win-win in my book!
And living in the state where Tex-Mex was born, I love that my Instant Pot allows me to make Chicken Tortilla Soup that tastes like it cooked low and slow all day long…when it reality, it only took me half an hour! This soup isn’t too spicy but is packed with amazing flavors like fire-roasted tomatoes and tender chicken. Plus with so many topping options, it easy for everyone in the family to find a style that they love.
So the next time you are searching for a quick and easy
dinner idea, try popping this soup in your pressure cooker, set the timer and
kick back, knowing that you are only minutes away from a delicious meal.
– Sheena Fratto; [email protected]
Instant Pot enthusiast, Tex-Mex fan & work-at-home travel agent
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Instant Pot Chicken
Tortilla Soup Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Inactive Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Recommended Pressure
Cooker Size: 6-quart
Ingredients:
1 tablespoon of olive
oil
½ of a medium yellow
onion (chopped)
4 cloves of garlic
(crushed)
2 to 3 chicken breasts
(fresh)
1 can of corn (15 oz,
drained)
1 can of seasoned black
beans (15.5 oz, drained)
2 cans of fire-roasted
diced tomatoes with juices (14.5 oz)
1 can of diced green
chilis (4 oz)
4 cups of chicken broth
½ teaspoon of chili
powder
½ teaspoon of ground
cumin
½ teaspoon of smoked
paprika
Salt & pepper to
taste
Optional toppings:
tortilla strips or chips, avocado slices, chopped cilantro, sour cream, lime
wedges, Mexican blend shredded cheese, sliced green onions
Instructions:
1) Drizzle olive oil in
the bottom of pressure cooker, add onion and garlic and saute for 5 minutes
until tender.
2) Add the rest of the
soup ingredients (except for salt, pepper and toppings) and stir.
3) Cancel saute, put on
the lid and ensure it’s set to seal. Cook on high pressure & high
temperature for 10 minutes. Don’t forget that it will take 10-15 minutes for
your Instant Pot to come up to pressure and start the timer.
4) When the timer
beeps, do a quick release (be careful as soup can splatter).
5) Remove chicken,
shred and return to the pot.
6) Serve and add your
choice of toppings! Recipe Notes: I have only made this meal with fresh chicken. If you are using frozen chicken breasts, I recommend thawing them beforehand. Adding more time to this meal to cook chicken from frozen will result in the other ingredients becoming mushy. |
