Instant Pot Chicken Tortilla Soup
A pressure cooker tortilla soup with chicken, black beans, corn, and tomatoes with green chilies.
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) corn drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cup low-sodium chicken broth
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- ΒΌ tsp salt plus more to taste
- black pepper to taste
- tortilla strips, fresh cilantro, and lime wedges for serving
Instructions
Cooking
- Add the chicken, beans, corn, tomatoes, broth, onion, garlic, cumin, chili powder, salt, and pepper to the Instant Pot and stir.
- Close the lid and cook on high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes, then use the quick release.
- Shred the chicken with two forks, check that it reached 165 degrees F, and stir it back into the pot.
- Serve hot with tortilla strips, cilantro, and lime.
Notes
Refrigerate within two hours and eat within 3 to 4 days. Reheat until steaming hot. Nutrition is an estimate without toppings.