Instant Pot Chicken Tortilla Soup
Aromatic Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in a one pot meal, ready in 30 minutes. Delicious and healthy!
Servings: 6 servings
Calories: 363kcal
Ingredients
- 8 small corn tortillas cut into thin strips
- 2 tablespoons avocado oil divided
- 4 large garlic cloves minced
- 1 pound boneless skinless chicken breasts or chicken thighs
- 15 ounces can low sodium black beans rinsed & drained
- 1 1/2 cups corn fresh or frozen
- 4 cups chicken broth low sodium
- 2 15 ounces cans tomato sauce low sodium
- 2 tablespoons chipotle in adobo sauce minced
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Avocado, red onion, cilantro and lime for garnish
Instructions
- On Instant Pot, press Saute and wait until display says Hot. Add 1 tablespoon of oil and garlic; saute for about 1 minute. Press Cancel.
- Add half of tortilla strips, chicken, black beans, corn, broth, tomato sauce, chipotle in adobo, cumin, chili powder, salt and pepper.
- Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
- While soup is cooking, preheat large ceramic non-stick skillet on medium heat and swirl remaining 1 tablespoon of oil to coat. Add tortilla strips and cook for 5-7 minutes or until crispy, stirring occasionally. Or skip this step and use tortilla chips.
- After Instant Pot has finished cooking, release pressure immediately or let it subside on its own. Open the lid and shred chicken with 2 forks right in the pot. Stir to combine.
- Serve soup hot with tortilla strips and garnishes.
Video
Notes
- Store: Refrigerate in an airtight container or right in the pot for up to 5 days. Reheat amount you will consume at that time by simmering on low heat in a pot for 5-7 minutes.
- Freeze: Freeze in a glass container or resealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.
- Instant Pot size: 3 quart Instant Pot half the ingredients but keep same cooking time. In 8 quart Instant Pot you can double the recipe, keep same cook time.
- Sauteing tortilla strips: I tried to saute them for more flavor in my 8 quart Instant Pot and they stuck badly - I would worry about Burn. But my 6 quart, sautes better. So, if you can - saute them all in there, if not - saute garnish part on a skillet.
- You can use frozen chicken: Cooking time will not change. Your Instant Pot will take a few minutes longer to come to pressure. If using a couple of chicken breasts, make sure they are separated.
Nutrition
Serving: 2cups | Calories: 363kcal | Carbohydrates: 38g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1257mg | Fiber: 7g | Sugar: 6g