Name: Instant Pot® Chicken Quinoa Tortilla Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Chicken stock - 5 cups; Canned diced tomatoes with their juice - 1 (14.5 ounce) can; Onion, diced - 1; Garlic, minced - 2 cloves; Boneless chicken breasts - 1 ½ pounds; Chili powder - 2 teaspoons; Ground cumin - 2 teaspoons; Paprika - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Frozen corn kernels - 2 cups; Shredded cabbage - ½ cup; Cooked quinoa - 1 cup; Lemon juice - 1 tablespoon; Tortilla chips - 1 (8 ounce) package; Fresh cilantro - 1 tablespoon

Ingredients for - Instant Pot® Chicken Quinoa Tortilla Soup

1. Chicken stock 5 cups

2. Canned diced tomatoes with their juice 1 (14.5 ounce) can

3. Onion, diced 1

4. Garlic, minced 2 cloves

5. Boneless chicken breasts 1 ½ pounds

6. Chili powder 2 teaspoons

7. Ground cumin 2 teaspoons

8. Paprika 1 teaspoon

9. Salt 1 teaspoon

10. Ground black pepper ½ teaspoon

11. Frozen corn kernels 2 cups

12. Shredded cabbage ½ cup

13. Cooked quinoa 1 cup

14. Lemon juice 1 tablespoon

15. Tortilla chips 1 (8 ounce) package

16. Fresh cilantro 1 tablespoon

How to cook deliciously - Instant Pot® Chicken Quinoa Tortilla Soup

1 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®). Add chicken stock, tomatoes, onions, and garlic to the pot. Place chicken breasts on top and sprinkle with chili powder, cumin, paprika, salt, and pepper. Add corn and cabbage on top; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

2 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove chicken from pot and place in a plate; shred with 2 forks. Put chicken back into the pot with cooked quinoa, lemon juice, and tortilla chips. Sprinkle with chopped cilantro.