Name: Best Instant Pot Chicken Tortilla Soup
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Zucchini, chopped, or to taste - 2; Shallots, chopped - 4; Poblano peppers, seeded and chopped, or more to taste - 2; Carrots, peeled and diced - 2; Ground cumin - 2 teaspoons; Kosher salt - 1 teaspoon; Chili powder - 1 teaspoon; Dried oregano - 1 teaspoon; Cayenne pepper - ¼ teaspoon; Grapeseed oil - 1 tablespoon; Fire-roasted diced tomatoes - 1 (14.5 ounce) can; Bone-in, skin-on chicken thighs - 4 large; Chicken stock - 6 cups; Bay leaves, or more to taste - 2; Black beans, drained and rinsed - 1 (15 ounce) can; Lime, juiced - 1

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Best Instant Pot Chicken Tortilla Soup

1. Zucchini, chopped, or to taste - 2

2. Shallots, chopped - 4

3. Poblano peppers, seeded and chopped, or more to taste - 2

4. Carrots, peeled and diced - 2

5. Ground cumin - 2 teaspoons

6. Kosher salt - 1 teaspoon

7. Chili powder - 1 teaspoon

8. Dried oregano - 1 teaspoon

9. Cayenne pepper - ¼ teaspoon

10. Grapeseed oil - 1 tablespoon

11. Fire-roasted diced tomatoes - 1 (14.5 ounce) can

12. Bone-in, skin-on chicken thighs - 4 large

13. Chicken stock - 6 cups

14. Bay leaves, or more to taste - 2

15. Black beans, drained and rinsed - 1 (15 ounce) can

16. Lime, juiced - 1

How to cook deliciously - Best Instant Pot Chicken Tortilla Soup

1. Stage

Place zucchini, shallots, poblano peppers, and carrots in a multi-cooker (such as Instant Pot). Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened, about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves.

2. Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

3. Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin, bones, and any cartilage. Shred into bite-sized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.