Chicken Tortilla Soup (Instant Pot)

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chicken tortilla soup (instant pot). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chicken Tortilla Soup (Instant Pot) is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Chicken Tortilla Soup (Instant Pot) is something which I have loved my whole life. They are nice and they look fantastic.

Kala Dal Makhani - Soft Simmered Black Beans. Secure the lid and set the Pressure Release to Sealing. This flavorful Instant Pot chicken tortilla soup is an easy weeknight meal that you'll fix again and again. We love the pressure cooker for this soup because the prep is minimal and it takes just minutes to cook.

To get started with this particular 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 it.

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

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.

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.

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. 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. Instant Pot Chicken Tortilla Soup is loaded with flavors.

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