If you’re in search of a hearty and flavorful dish that warms the soul while being quick and easy to prepare, look no further than Instant Pot Chicken Tortilla Soup. This delightful recipe combines succulent chicken with a medley of spices, beans, and vegetables, all simmered in a rich broth. Perfect for busy weeknights or friends’ gatherings, it offers a comforting and satisfying meal with minimal effort.
Why We Love This Instant Pot Chicken Tortilla Soup Recipe
This Instant Pot Chicken Tortilla Soup recipe stands out for numerous reasons. First, it’s impossibly simple to whip up, thanks to the magic of the Instant Pot, which significantly reduces cooking time without sacrificing taste. The use of fresh ingredients and bold spices elevates the dish, ensuring that every spoonful bursts with flavor. Furthermore, it is a versatile recipe that can easily accommodate your personal preferences or dietary requirements. Whether you want to add more veggies or tweak the spices, this soup is forgiving and forgiving. Finally, it’s perfect for meal prep—make a big batch at the beginning of the week and enjoy it throughout the days ahead.
Ingredients about Instant Pot Chicken Tortilla Soup
To create this delicious Instant Pot Chicken Tortilla Soup, you will need the following ingredients:
- 1 lb chicken breasts
- 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
- Tortilla strips for garnish
- Avocado, chopped for garnish
- Lime wedges for serving
- Cilantro for garnish (optional)
How to Make Instant Pot Chicken Tortilla Soup Directions
To prepare your Instant Pot Chicken Tortilla Soup, follow these straightforward directions:
- Sauté Aromatics: Begin by turning on your Instant Pot and setting it to sauté mode. Once it’s hot, add the diced onion and minced garlic into the pot. Cook for about 2-3 minutes until they become fragrant and the onions are slightly translucent. This step builds a flavor foundation for your soup.
- Add Chicken and Other Ingredients: Now it’s time to add the star of the dish! Place the chicken breasts into the pot, followed by the rinsed black beans and drained corn. Next, add the diced tomatoes along with their juices. This combination of ingredients provides both texture and nutrition.
- Pour in Chicken Broth and Spices: Pour the chicken broth over the mixture, ensuring everything is well combined. Sprinkle in the chili powder, cumin, salt, and pepper to taste. These spices give the soup its character and depth.
- Pressure Cook: Secure the lid of the Instant Pot and ensure the steam release valve is set to sealing. Select the high-pressure setting and set the timer for 10 minutes. The Instant Pot will take a few minutes to come to pressure, but once it does, the cooking will be quick!
- Release Pressure: Once the cooking time is complete, perform a quick release by carefully turning the steam release valve to venting. Allow the steam to escape fully before opening the lid.
- Shred the Chicken: Carefully remove the chicken breasts from the pot using tongs. Shred the chicken with two forks until it’s finely shredded, and then return it to the pot. Stir to combine.
- Taste and Adjust: Before serving, taste the soup and adjust the seasoning if necessary. You may want to add more salt or spices based on your preference. Your soup is now ready to be enjoyed!
How to Serve Instant Pot Chicken Tortilla Soup
Serving your Instant Pot Chicken Tortilla Soup can be just as enjoyable as making it! Ladle the steaming soup into bowls and make it visually appealing with delightful toppings. First, drop in some crispy tortilla strips, which add a satisfying crunch. Then, sprinkle chopped avocado for creaminess and enhance the flavor with fresh lime wedges. Finally, if you’re a cilantro lover, add some for a fresh, herbaceous touch. This soup is not just comfort food; it’s a feast for the eyes as well!
Expert Tips: Instant Pot Chicken Tortilla Soup
- Choose the Right Chicken: Bone-in chicken can enhance flavor, but boneless breast simplifies preparation. You can use either based on your preference.
- Don’t Overcrowd the Pot: Ensure there’s enough liquid for the Instant Pot to reach pressure. The ingredients should be well-distributed and not packed tightly.
- Customize Spice Levels: Adjust the chili powder and cumin according to your spice tolerance. A pinch of cayenne can also add a kick if desired.
- Prep Ahead: You can prep your ingredients the night before, making it even easier to throw everything together when you’re ready to cook.
- Perfect Timing: It’s essential to allow for proper pressure release. A quick release works well, but for slightly more tender chicken, consider letting it naturally release for a few minutes before switching to quick release.
- Consider Garnishes: Other than tortilla strips, try adding cheese or sour cream for a different variation. These add richness to the soup.
How to Store Instant Pot Chicken Tortilla Soup
Storing your leftover Instant Pot Chicken Tortilla Soup can be done easily. Allow the soup to cool to room temperature, then transfer it into an airtight container. Properly stored in the refrigerator, it can last up to 4 days. If you’re planning to keep it longer, consider freezing it. Transfer the cooled soup into a freezer-safe container or resealable bag, leaving some space for expansion. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight before reheating.
Variation of Instant Pot Chicken Tortilla Soup
While the original recipe is amazing on its own, don’t hesitate to get creative and try some variations. Here are a few ideas to switch things up:
- Vegetarian Version: Substitute the chicken with additional beans or lentils. You can add diced bell peppers and zucchini for extra veggies.
- Spicy Kick: Incorporate diced jalapeños or hot sauce to elevate the heat level.
- Creamy Texture: Blend in cream cheese or sour cream just before serving for a creamy version of the soup.
- Southwestern Flavors: Add taco seasoning or roasted corn for additional flavor and texture.
- Rice Addition: Consider adding cooked rice (white or brown) to make the soup more filling.
FAQ
Can I use frozen chicken in the Instant Pot Chicken Tortilla Soup?
Yes, you can use frozen chicken breasts! Just increase the cook time by a few minutes, but ensure your Instant Pot has enough liquid to build pressure.
How can I thicken my Instant Pot Chicken Tortilla Soup?
If you prefer a thicker soup, you can blend a portion of the soup after cooking or add a cornstarch slurry. Mix cornstarch with water and stir it in while heating on sauté mode until the soup thickens.
Is it safe to store Instant Pot Chicken Tortilla Soup in the freezer?
Absolutely! Just make sure to cool the soup before placing it in freezer-safe containers, and it will stay good for up to 3 months.
Can I make this soup on the stovetop instead of the Instant Pot?
You can definitely make this soup on the stovetop! Simply sauté the onions and garlic in a pot, then follow the rest of the steps by adding the remaining ingredients. Simmer for about 30-40 minutes until the chicken is cooked through.
What toppings do you recommend for Instant Pot Chicken Tortilla Soup?
Popular toppings include tortilla strips, diced avocado, fresh lime wedges, chopped cilantro, shredded cheese, and a dollop of sour cream. Customize according to your taste!
This Instant Pot Chicken Tortilla Soup will surely become a staple in your household. Enjoy the process of making it and, even more, enjoy every flavorful bite.
Instant Pot Chicken Tortilla Soup
Ingredients
Main Ingredients
- 1 lb chicken breasts Boneless preferred for easier preparation.
- 1 can (15 oz) black beans Rinsed and drained.
- 1 can (15 oz) corn Drained.
- 1 can (14.5 oz) diced tomatoes No added sugar preferred.
- 1 small onion Diced.
- 3 cloves garlic Minced.
- 4 cups chicken broth Low-sodium preferred.
- 2 tsp chili powder Adjust for spiciness.
- 1 tsp cumin Adjust for spiciness.
- Salt and pepper to taste
- Tortilla strips for garnish For added crunch.
- 1 Avocado, chopped For garnish.
- Lime wedges for serving
- Cilantro for garnish (optional)
Instructions
Preparation
- Turn on your Instant Pot and set it to sauté mode. Add diced onion and minced garlic into the pot. Cook for about 2-3 minutes until fragrant and the onions are slightly translucent.
- Add the chicken breasts, rinsed black beans, drained corn, and diced tomatoes with their juices into the pot.
- Pour in the chicken broth, then sprinkle chili powder, cumin, salt, and pepper over the mixture.
- Secure the lid and set the steam release valve to sealing. Select high-pressure setting and set timer for 10 minutes.
- Once cooking time is complete, perform a quick release by turning the steam release valve to venting.
- Carefully remove the chicken breasts using tongs and shred with two forks before returning it to the pot. Stir to combine.
- Taste the soup and adjust seasoning if necessary.
Serving
- Ladle the soup into bowls and garnish with crispy tortilla strips, chopped avocado, lime wedges, and cilantro if desired.
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