Name: Chicken Tortilla Soup in the Instant Pot
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Chicken broth - 1 (32 ounce) container; Diced tomatoes and green chiles (such as RO*TEL®) - 2 (10 ounce) cans; Skinless, boneless chicken breast - 1 pound; Black beans, drained - 1 (15 ounce) can; Enchilada sauce - 1 (10 ounce) can; Frozen corn - 1 (10 ounce) package; Onion, diced - 1 medium; Garlic, minced - 2 cloves; Ground cumin - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - ¼ teaspoon; Chili powder, or to taste - 1 pinch; Crushed tortilla chips, or to taste - ½ cup

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.