Instant Pot Chicken Tortilla Soup
A hearty and flavorful chicken tortilla soup made effortlessly in the Instant Pot, combining vibrant vegetables and savory spices for a delightful meal.
Ingredients
Main Ingredients
- 1 lbs chicken breasts Boneless, skinless
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Garnishes
- Tortilla strips For garnish
- Avocado, chopped For garnish
- Lime wedges For serving
- Cilantro (optional) For garnish
Instructions
Preparation
- Turn on the Instant Pot and set it to sauté mode. Add the diced onion and minced garlic into the pot. Cook for about 2-3 minutes until fragrant and slightly translucent.
- Add the chicken breasts, rinsed black beans, and drained corn into the pot. Pour in the can of diced tomatoes with their juices.
- Pour in the chicken broth, followed by chili powder and cumin. Season generously with salt and pepper.
Cooking
- Seal the lid on the Instant Pot and set it to high pressure for 10 minutes.
- After cooking, perform a quick release of the pressure, carefully turning the vent to release steam.
Finishing Touches
- Open the lid, remove the chicken breasts, and shred them using two forks.
- Return the shredded chicken to the soup. Stir well, and it's ready to serve.
Serving
- Ladle the soup into bowls and top with tortilla strips, chopped avocado, and lime wedges. Garnish with cilantro if desired.
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Notes
Use fresh ingredients for the best flavor. Adjust spiciness with jalapeños or hot sauce. Leftovers can be stored in an airtight container for 3-4 days in the fridge or frozen for up to 3 months.