Instant Pot Chicken Tortilla Soup
Healthy chicken tortilla soup made right in an instant pot! It's practically dump n' go and loaded with tender chicken, black beans, tomato, corn, and simmers in the pressure cooker, instant pot, or express cooker. Top with tortilla strips, cheese, and avocado for a healthy and easy dinner.
Servings 6 1 ½ cup servings
Ingredients
- 3 cans (14.5 oz each) chicken broth
- 1 can (15 oz) petite diced tomatoes
- 3 garlic cloves minced or pressed
- 2 teaspoons chili powder
- 2 teaspoons cumin
- ½ teaspoon coriander
- ½ teaspoon salt
- 1 can (15 oz) black beans drained and rinsed
- 1 ½ cups frozen corn
- ¼ cup chopped cilantro
- 1 lime, squeezed
- 1 ½ lbs boneless, skinless chicken breasts (each breast cut into 2-3 smaller pieces) about 2 large or 3 small
Instructions
- Combine all ingredients into the insert of the instant pot or other pressure cooker. Give it a good stir.
- On high pressure with the steam release valve closed, push the 'soup' setting and manually set the time to 25 minutes. Let instant pot come to pressure (takes about 10 minutes).
- Once done, release the steam valve (or let it release naturally for a few minutes). Shred the chicken either inside the instant pot insert, or remove it to a plate and shred it and add it back in. Serve the soup alongside your favorite toppings; sour cream, avocado, cheese, tortilla strips or chips, etc.
- *** to prepare this in the SLOW COOKER : add all ingredients in the slow cooker (except for the corn) and cook on low heat for 6-7 hours. 1 hour before done, take chicken out and shred it and add in the corn. Cover with lid and finish the remainder of the cooking time.
Notes
The recipe time does not include the time it takes for the instant pot to come to pressure. Be sure that the steam valve is closed. It takes about 10 minutes for the instant pot to come to pressure.