Instant Pot Chicken Tortilla Soup
A comforting and quick chicken tortilla soup made in the Instant Pot, featuring tender chicken, black beans, and vibrant spices in a savory broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 lb shredded chicken
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Avocado, for topping
- Cilantro, for garnish
Instructions
- Set your Instant Pot to sauté mode. Add the diced onion and minced garlic, cooking until soft and fragrant.
- Introduce the diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper to the pot. Give it a good stir to combine all those flavors.
- Close the lid, ensuring the valve is set to sealing for the pressure cooking phase.
- Set to pressure cook for 10 minutes; during this time, the ingredients will meld beautifully.
- Once the cooking is complete, allow for a natural pressure release for 10 minutes before switching to a quick release.
- If using shredded chicken, stir it in now and let it heat through before serving.
- Serve hot, garnished with avocado and fresh cilantro for a beautiful touch.
Notes
Feel free to get creative with toppings, such as crushed tortilla chips or a dollop of sour cream.
Find it online: https://www.wholesomeeasy.com/instant-pot-chicken-tortilla-soup/