Chicken Tortilla Soup (Instant Pot)

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, chicken tortilla soup (instant pot). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken Tortilla Soup (Instant Pot) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Chicken Tortilla Soup (Instant Pot) is something that I’ve loved my whole life.

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To get started with this recipe, we must prepare a few components. You can have chicken tortilla soup (instant pot) using 12 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Tortilla Soup (Instant Pot):
  1. Take 4 Chicken Thighs, boneless & skinless
  2. Take 28 oz. Canned Diced Tomatoes
  3. Prepare 6 oz. Canned Diced Green Chilies
  4. Get 1⁄2 cup Chicken Broth
  5. Get 1 Onion, Diced
  6. Prepare 1 tsp Garlic, minced
  7. Get 1 tsp Ground Cumin
  8. Take 1 tsp Salt
  9. Take 1⁄4 tsp Ground Black Pepper
  10. Make ready 4 Corn Tortillas, cut into thin strips
  11. Make ready 2 Tbsp Fresh Cilantro, chopped
  12. Make ready 1⁄2 cup Mexican Blend Shredded Cheese (Cheddar, Oaxaca, & Asadero)

When done let the steam release naturally, open and remove the chicken from the pot. Shred chicken with a fork and add back in to the Instant Pot and mix. Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans (or canned, drained), chicken stock, water, salt and all the spices. Give a good stir, and set the Instant pot to pressure cook on high.

Steps to make Chicken Tortilla Soup (Instant Pot):
  1. Add chicken, diced tomatoes, diced green chilies, chicken broth, onion, garlic, ground cumin, salt, & black pepper to the Instant Pot.
  2. Mix well.
  3. Close & lock the lid.
  4. Turn steam release valve to ensure the pot is sealed.
  5. Press—PRESSURE COOK: Normal; Pressure Level: High; Time: 9 minutes.
  6. Press CANCEL (Keep Warm: On)
  7. Allow Natural Release for 10 minutes.
  8. Press steam release handle down for Quick Release.
  9. Remove chicken to a plate & shred into bite size pieces.
  10. Return chicken to the pot.
  11. Press SAUTÉ—Normal.
  12. Add corn tortilla strips & cilantro to the pot.
  13. Cook for 2 minutes stirring occasionally.
  14. Serve topped with shredded cheese blend immediately.

Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans (or canned, drained), chicken stock, water, salt and all the spices. Give a good stir, and set the Instant pot to pressure cook on high. Add the chicken stock, tomatoes, onion and garlic to the pot. Place the chicken breasts on top, and sprinkled the spices on top of that. Last, add the black beans and corn on top, and do not stir.

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