Instant Pot Chicken Tortilla Soup is a wonderful meal that is made from scratch and is ready in a fraction of the time you would spend making this soup on the stove.  It’s hearty, spicy, and something the whole family will love.  You can even customize your toppings!  Add shredded cheese, cilantro, lemon wedges, tortilla chips – you name it!

The recipe can be found here.

Start by prepping your ingredients.  Mince the garlic, mince the onion, drain and rinse the black beans, drain the corn, slice the cilantro, and slice the lime.  Set everything aside and get your Instant Pot ready.

Turn the Instant Pot on to the sauté setting and add the olive oil.  Once hot, add the onion and garlic.  It should start sizzling as soon as it hits the oil!  Sauté for 1-2 minutes or until translucent and fragrant.  Turn the Instant Pot off.

Add the chicken stock and stir to combine.  Use a rubber spatula to scrape any bits off that bottom that might have stuck on while sauteing.  If anything is stuck to the bottom, it might prevent the Instant Pot from properly pressurizing and display an error message on the screen.

Add the chili powder, cumin, paprika, salt, and pepper.  Stir to combine.

Add the black beans, corn, and entire can of diced tomatoes (including the liquid from the can).  Stir to combine.

Add the whole chicken breasts and push down to submerge.

Close the lid and make sure the valve is in the sealed position.  Pressure cook on HIGH for 9 minutes.  This should be enough time to completely cook the chicken through.  If you are using extra thick or very large chicken breasts, adjust the time accordingly so the meat is cooked through and safe to eat.  Quick release the steam once done.

Remove the lid and use tongs to remove the chicken to a cutting board.  Shred or cub the chicken, then return to the Instant Pot.

Add the lime juice and stir to combine.

Ladle the warm soup into bowls.  Add the toppings of your choice.  My favorite toppings are a bit of fresh chopped cilantro, plenty of shredded cheese, a squeeze of lime juice, and crushed tortilla chips (plus more on the side so I can add additional chips as I eat).  Enjoy!

The recipe can be found here.

It’s incredibly flavorful and savory and is perfect on a cold winter’s’ night.  The Instant Pot can take up to 10 minutes to fully pressurize before the cook time starts but the prep work on this recipe is limited so this is a meal that you can have ready, start to finish, in about 30 minutes.  And the fact that you are making the dish is one “pot” makes for easy cleanup 😊

Happy Cooking!

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