Instant Pot Chicken Tortilla Soup
A hearty and flavorful Instant Pot Chicken Tortilla Soup that combines chicken, spices, beans, and vegetables in a comforting broth.
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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Notes
Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Can customize with additional spices or vegetables.