Chicken Tortilla Soup (Instant Pot)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken tortilla soup (instant pot). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kala Dal Makhani - Soft Simmered Black Beans. We topped it off with some sour cream, shredded monterey jack and cheddar cheese, and crumbled tortilla chips. Secure the lid and set the Pressure Release to Sealing. Enjoy family favorites like One-Pot Chili Mac, Chipotle Pork Tacos, Hearty Chicken Chili, and Maple Spice Rubbed Ribs.

Chicken Tortilla Soup (Instant Pot) is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Chicken Tortilla Soup (Instant Pot) is something that I’ve loved my whole life.

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

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

To save on prep time, slice and chop all of the vegetables the day. Cover your Instant Pot and set the valve to the SEALING position. 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.

Instructions 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.

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 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.

So that’s going to wrap this up with this exceptional food chicken tortilla soup (instant pot) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!