Instant Pot Chicken Tortilla Soup
Instant Pot Chicken Tortilla Soup is an easy soup recipe that's loaded with chicken, beans, corn and tomatoes in a rich broth.
Servings: 6
Equipment
- Pressure Cooker
Ingredients
- 1 teaspoon olive oil
- 1/2 small onion minced, or 1 teaspoon dried onion powder
- 2 teaspoons minced garlic
- 4 cups chicken stock
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- salt and pepper to taste
- 2 cups canned pinto or black beans rinsed and drained
- 2 cups frozen corn kernels optional
- 10 ounces diced tomatoes with green chilies
- 1 pound boneless skinless chicken breast
- Juice of 1 fresh lime
- Optional toppings: tortilla chips, cilantro, avocado, cheese, sour cream, etc
Instructions
- Turn Instant Pot to Saute and allow to heat up until pressure cooker reads "HOT."
- Once heated, add in oil, onion, and garlic. Saute for 2-3 minutes. Turn Instant Pot OFF.
- Add in stock and scrape up any browned bits on bottom of inner pot. This is a really important step to prevent a burn warning.
- Add in seasonings, beans, corn, and diced tomatoes in inner pot of pressure cooker. Submerge chicken in mixture.
- Place lid on pressure cooker and be sure vent knob is pointed to sealed. Set to cook on high pressure for 9 minutes.
- Once cook time has elapsed, let pressure release naturally all the way.
- Open Instant Pot and remove chicken. Shred chicken and return to Instant Pot with lime juice and stir together.
- Serve Instant Pot Chicken Tortilla Soup with shredded cheese, tortilla strips, tortilla chips, sour cream, avocado and/or minced cilantro.
Nutrition
Calories: 293kcal | Carbohydrates: 34g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 335mg | Potassium: 898mg | Fiber: 7g | Sugar: 6g | Vitamin A: 628IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 3mg
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