Instant Pot Chicken Tortilla Soup
Ingredients
- 1 teaspoon olive oil
- 1/2 small onion minced, or 1 teaspoon dried onion powder
- 2 teaspoons minced garlic
- 4 cups chicken stock
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- salt and pepper to taste
- 2 cups canned pinto or black beans rinsed and drained
- 2 cups frozen corn kernels optional
- 10 ounces diced tomatoes with green chilies
- 1 pound boneless skinless chicken breast
- Juice of 1 fresh lime
Toppings
- tortilla chips
- cilantro
- avocado
- cheese
- sour cream
Preparation
Turn Instant Pot to Saute and allow to heat up until pressure cooker reads "HOT."
Once heated, add in oil, onion, and garlic. Saute for 2-3 minutes. Turn Instant Pot OFF.
Add in stock and scrape up any browned bits on bottom of inner pot. This is a really important step to prevent a burn warning.
Add in seasonings, beans, corn, and diced tomatoes in inner pot of pressure cooker.
Submerge chicken in mixture.
Place lid on pressure cooker and be sure vent knob is pointed to sealed.
Set to cook on high pressure for 9 minutes.
Once cook time has elapsed, let pressure release naturally all the way.
Open Instant Pot and remove chicken.
Shred chicken and return to Instant Pot with lime juice and stir together.
Serve Instant Pot Chicken Tortilla Soup with shredded cheese, tortilla strips, tortilla chips, sour cream, avocado and/or minced cilantro.
