Instant Pot Chicken Tortilla Soup Recipe2022-08-30
- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat0.7 g
Trans Fat1.1 g
Unsaturated Fat0.7 g
Instant pot chicken tortilla soup recipe. Need a delicious and easy meal to feed the family? Try this Instant Pot Chicken Tortilla Soup recipe – bold flavors, ready in minutes! Start cooking now using the Instant Pot for your chicken tortilla soup. This recipe adapted from https://sweetpeasandsaffron.com/instant-pot-chicken-tortilla-soup/
Health Benefits of Cooking with an Instant Pot
Cooking with an Instant Pot can be a great way to make healthy meals quickly and easily. Pressure cooking is a great way to retain more nutrients in the food while also reducing cooking time.
It is also much safer than boiling, as there is no risk of scalding or burning yourself on the hot surface.
Why You Should Try Making Instant Pot Chicken Tortilla Soup
If you’re looking for a quick, easy, and delicious dinner that’s sure to please everyone in the family, look no further than Instant Pot Chicken Tortilla Soup. This one-pot dinner is full of flavor and requires minimal effort.
Plus, it’s an incredibly versatile dish that can be customized to fit anyone’s tastes. Whether you’re looking for a healthy meal or something hearty and comforting, this Instant Pot Chicken Tortilla Soup recipe is sure to hit the spot.
How to Make a Delicious Chicken Tortilla Soup in the Instant Pot
If you are looking for a delicious and easy way to make a meal, then look no further than the Instant Pot. With an electric pressure cooker, you can quickly and easily whip up a flavorful chicken tortilla soup in no time.
From prepping the ingredients to serving it on the table, this guide will help you create an amazing dinner that your family will love.
Instant Pot Chicken Tortilla Soup Recipe
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- 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
Heat the olive oil in an instant pot, and 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.
Add part of the chicken stock, scrapping up with a wooden spatula at the bottom of the pan. Stir in the rest of the stock, salsa, cumin, salt, black beans, corn, and chicken breasts.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Using the tongs, remove the cooked chicken from the cooker and transfer it to a large bowl. Using two forks, shred the meat, then return to the pot. Mix well.
Serve hot with tortilla chips, lime, cilantro, and shredded cheese.