Instant Pot Chicken Tortilla Soup Recipe
- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
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Nutritional Info
This information is per serving.
-
Calories
216.0 -
Carbohydrates
26.1 g -
Cholesterol
19.7 mg -
Fat
2.7 g -
Fiber
6.2 g -
Protein
23.7 g -
Saturated Fat
0.7 g -
Serving Size
1 -
Sodium
2,016.2 mg -
Sugar
2.5 g -
Trans Fat
1.1 g -
Unsaturated Fat
0.7 g -
Potassium
575.3 mg
Instant pot chicken tortilla soup recipe. Learn how to cook yummy Mexican chicken tortilla soup in an instant pot. This recipe adapted from https://sweetpeasandsaffron.com/instant-pot-chicken-tortilla-soup/
Instant Pot Chicken Tortilla Soup Recipe
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 cup (250 ml) salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 15 oz (450 ml) can black beans, drained and rinsed
- 15 oz (450 ml) can corn, drained
- 4 cups (1 L) chicken stock
- 2 boneless and skilness chicken breasts
Method
Step 1
Heat the olive oil in an instant pot, turned to the sauté mode. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft and translucent. Add the garlic and sauté for a further 1-2 minutes.
Step 2
Add part of the chicken stock, scrapping up with a wooden spatula the bottom of the pan. Stir in the rest of the stock, salsa, cumin, salt, black beans, corn, and chicken breasts.
Step 3
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Step 4
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Using the tongs, remove cooked chicken from the cooker and transfer to a large bowl. Using two forks, shred the meat, then return to the pot. Mix well.
Step 5
Serve hot with tortilla chips, lime, cilantro, and shredded cheese.
