Name: Instant Pot Chicken and Vegetable Tortilla Soup
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Olive oil, or more as needed - 1 tablespoon; Chopped green chilies - 1 (4 ounce) can; Onion, diced - 1 medium; Diced carrots - 1 ½ cups; Diced celery - 1 cup; Garlic, chopped - 5 cloves; Boneless, skinless chicken thighs - 2 pounds; Black beans, rinsed and drained - 2 (15 ounce) cans; Fire-roasted diced tomatoes - 1 (14.5 ounce) can; Frozen corn - 1 (10 ounce) package; Red enchilada sauce - 1 (8 ounce) can; Chicken broth - 4 ½ cups; Water - 2 ½ cups; Red potatoes, chopped - 3 large; Lime, juiced, or more to taste - 1 medium; Salt - 1 tablespoon; Ground cumin - 1 tablespoon; Chili powder - 1 tablespoon; Ground dried chipotle pepper - 1 tablespoon; Cajun seasoning - 1 tablespoon; Ground black pepper - 1 tablespoon; Dried oregano - 1 teaspoon; Tortilla strips - 1 cup

Ingredients for - Instant Pot Chicken and Vegetable Tortilla Soup

1. Olive oil, or more as needed 1 tablespoon

2. Chopped green chilies 1 (4 ounce) can

3. Onion, diced 1 medium

4. Diced carrots 1 ½ cups

5. Diced celery 1 cup

6. Garlic, chopped 5 cloves

7. Boneless, skinless chicken thighs 2 pounds

8. Black beans, rinsed and drained 2 (15 ounce) cans

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

10. Frozen corn 1 (10 ounce) package

11. Red enchilada sauce 1 (8 ounce) can

12. Chicken broth 4 ½ cups

13. Water 2 ½ cups

14. Red potatoes, chopped 3 large

15. Lime, juiced, or more to taste 1 medium

16. Salt 1 tablespoon

17. Ground cumin 1 tablespoon

18. Chili powder 1 tablespoon

19. Ground dried chipotle pepper 1 tablespoon

20. Cajun seasoning 1 tablespoon

21. Ground black pepper 1 tablespoon

22. Dried oregano 1 teaspoon

23. Tortilla strips 1 cup

How to cook deliciously - Instant Pot Chicken and Vegetable Tortilla Soup

1 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.

2 . Stage

Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.

3 . Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.

4 . Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.