Name: Instant Pot Chipotle Chicken Tortilla Soup
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: 1 tbsp. Extra virgin olive oil -; 1 tbsp. garlic, fresh -; 2/3 c. diced white onion -; 2 tsp. chili powder -; 2 tsp. cumin -; 4 c. low-sodium chicken broth -; 1 (28-oz.) can no-salt added fire-roasted tomatoes -; 4 tbsp. tomato paste -; 3-4 chipotle peppers in adobo, chopped and sauce from the can -; 16 oz. (454 g.) bag raw cauliflower rice -; Juice from 1 lime -; Pinch of sea salt -; 1 1/2 lb. chicken breast, raw -; Fresh cilantro -; Sea salt & pepper to taste -; crushed corn tortillas -; Shredded Mexican blend cheese -; Avocado -

Instant Pot Chipotle Chicken Tortilla Soup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Chipotle Chicken Tortilla Soup

1. 1 tbsp. Extra virgin olive oil -

2. 1 tbsp. garlic, fresh -

3. 2/3 c. diced white onion -

4. 2 tsp. chili powder -

5. 2 tsp. cumin -

6. 4 c. low-sodium chicken broth -

7. 1 (28-oz.) can no-salt added fire-roasted tomatoes -

8. 4 tbsp. tomato paste -

9. 3-4 chipotle peppers in adobo, chopped and sauce from the can -

10. 16 oz. (454 g.) bag raw cauliflower rice -

11. Juice from 1 lime -

12. Pinch of sea salt -

13. 1 1/2 lb. chicken breast, raw -

14. Fresh cilantro -

15. Sea salt & pepper to taste -

16. crushed corn tortillas -

17. Shredded Mexican blend cheese -

18. Avocado -

How to cook deliciously - Instant Pot Chipotle Chicken Tortilla Soup

1. Stage

Set the Instant Pot to the “Saute” function on low. Once it heats up, add the oil, garlic and onions. Caramelize for 2 – 3 minutes, being careful not to burn the garlic. Then add in the chili powder and cumin to “bloom” the spices – get it super fragrant in the kitchen. Your kitchen should smell amazing! Then switch the Saute function off.

2. Stage

Add the remaining ingredients – except for the chicken – to the Instant Pot. Give it a good stir and add a few pinches of sea salt & pepper to taste. Then, add the chicken breast and make sure they are completely submerged. Then, get cooking! PRO-TIP if you want some “crisp” to the cauliflower rice, leave it out of the cooking process and add it to the Instant Pot when you shred the chicken in Steps 3 or 4. Alternatively, you can buy frozen steamed cauliflower rice and just pour the hot soup over a serving of cauliflower rice when you’re ready to enjoy a bowl.

3. Stage

SLOW COOKING INSTRUCTIONS: Set the Instant Pot to “Slow Cook” and place the lid on. Make sure the top is set to Vent and cook on LOW for 6 to 8 hours, or 4 to 6 hours on HIGH. When the timer has just 1 hour remaining in the cooking cycle, open it and remove the chicken into a bowl. Use 2 forks to easily pull it apart. It should shred rather easily. Place the chicken back in the Instant Pot and cook for the remaining time.

4. Stage

When the timer has 1 hour remaining, remove chicken to a bowl and shred. Return the shredded chicken to the Instant Pot and cook for the remaining time.

5. Stage

Season with salt and pepper. Serve with cilantro and optional garnishes (tortilla chips, cheese, and/or avocado).

6. Stage

PRESSURE COOKER INSTRUCTIONS: Set Instant Pot to “Pressure Cook” and place lid on. Make sure the top is set to Seal and cook on HIGH for 30 minutes. When the timer goes off, release the pressure, then open the Instant Pot. Remove the chicken into a bowl. Use 2 forks to easily pull it apart. It should shred rather easily. Place the chicken back in the Instant Pot, set it to Slow Cook, and cook on HIGH for 10 minutes.

7. Stage

Garnish with fresh cilantro and season to taste with sea salt & pepper. You can enjoy a bowl with crushed tostadas (baked corn tortillas), avocado and even Mexican blend cheese. Note: Just remember to account for the added calories from those ingredients.

8. Stage

Enjoy!