Instant Pot Chicken Tortilla Soup
A quick and hearty chicken tortilla soup made in the Instant Pot, infused with spices and wholesome ingredients, perfect for cozy meals.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 pieces chicken breasts (boneless, skinless)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 can (12 fluid ounce) corn, drained
- 1 can (15 fluid ounce) black beans, drained & rinsed Make sure to drain and rinse to avoid excess sodium.
- 1 can (4 ounce) diced green chiles
- 2 cans (13.5 fluid ounce) fire-roasted diced tomatoes with juices
- 4 cups chicken broth
- Salt & pepper to taste
Toppings (optional)
- Chopped avocado
- Mexican shredded cheese blend
- cilantro
- tortilla chips/strips
- lime wedges
- sour cream
Instructions
Cooking Steps
- Sauté the chopped onion in the Instant Pot with olive oil until soft and translucent.
- Add the minced garlic and stir for one minute.
- Add the chicken breasts, spices, corn, black beans, green chiles, tomatoes, and chicken broth. Stir to combine.
- Cancel the sauté function. Close the Instant Pot lid and ensure the valve is set to 'sealing'.
- Cook on high pressure for 8 minutes. It may take 10-15 minutes for the pot to reach pressure.
- Let the pressure release naturally for about 5 minutes, then do a quick release for any remaining steam.
- Remove chicken, shred it using two forks, and stir back into the soup.
- Serve the warm soup and add desired toppings.
Notes
Store in the refrigerator for up to three days or freeze for up to three months. Add lime juice at the end to enhance flavor.