Chicken Tortilla Soup in the Instant Pot
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Chicken Tortilla Soup in the Instant Pot

1. Chicken broth - 1 (32 ounce) container
2. Diced tomatoes and green chiles (such as RO*TEL®) - 2 (10 ounce) cans
3. Skinless, boneless chicken breast - 1 pound
4. Black beans, drained - 1 (15 ounce) can
5. Enchilada sauce - 1 (10 ounce) can
6. Frozen corn - 1 (10 ounce) package
7. Onion, diced - 1 medium
8. Garlic, minced - 2 cloves
9. Ground cumin - 1 teaspoon
10. Salt - 1 teaspoon
11. Ground black pepper - ¼ teaspoon
12. Chili powder, or to taste - 1 pinch
13. Crushed tortilla chips, or to taste - ½ cup

How to cook deliciously - Chicken Tortilla Soup in the Instant Pot

1. Stage

Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Poultry setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

2. Stage

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.

3. Stage

Remove chicken and shred with two forks. Return chicken to the soup. Ladle into individual bowls to serve and top with crushed tortilla chips.