Instant Pot Chicken Tortilla Soup Recipe
This easy Instant Pot chicken tortilla soup recipe tastes like it's been cooked low and slow, but it's fast and requires minimal effort!
Calories 337 kcal
1 tablespoon olive oil 1/2 medium onion chopped 3 chicken breasts (boneless, skinless) 4 cloves garlic minced 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon chili powder 1 (12 fluid ounce) can corn drained 1 (15 fluid ounce) can black beans drained & rinsed 1 (4 ounce) can diced green chiles 2 (13.5 fluid ounce) cans fire-roasted diced tomatoes with juices 4 cups chicken broth Salt & pepper to taste Toppings (optional, to taste): Chopped avocado, Mexican shredded cheese blend, cilantro, tortilla chips/strips, lime wedges, sour cream
Sauté the onion in your Instant Pot for 4-5 minutes.
Add the other soup ingredients, except for salt & pepper, to your pressure cooker and give it a stir.
Cancel sauté, close the lid, and ensure the valve is on the "sealing" position. Cook on high pressure for 8 minutes. It'll take about 10-15 minutes for it to get up to pressure. Once the countdown has finished, let the pressure release naturally for 5 minutes, and then do a quick pressure release.
Take the chicken out and shred it with two forks. Add it back into the soup, dish it up, and top each bowl as desired.
this 6-quart Instant Pot. Here is the
stovetop version. You can use chicken thighs if you prefer (use about a pound or so).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information. Calories: 337 kcal | Carbohydrates: 34 g | Protein: 34 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Cholesterol: 75 mg | Sodium: 1084 mg | Potassium: 827 mg | Fiber: 8 g | Sugar: 4 g | Vitamin A: 843 IU | Vitamin C: 12 mg | Calcium: 88 mg | Iron: 3 mg