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Instant Pot Chicken Tortilla Soup

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2 Tbsp Olive Oil
1 Small Yellow Onion, minced
1 Tbsp Garlic, minced
4 Cups Chicken Stock
2 Tsp Chili Powder
2 Tsp Cumin
1 1/2 Tsp Paprika
1 Tsp Salt
1/2 Tsp Black Pepper
15 oz Can Black Beans, drained and rinsed
15 oz Can Corn, drained
10 oz Can Diced Tomatoes with Green Chilies, undrained
1 lb Boneless Skinless Chicken Breasts
Juice from 1 lime, plus lime wedges for garnish
Cilantro, chopped, for topping
Shredded Cheese, for topping
Tortilla Chips or Tortilla Strips, for topping


  1. Turn the Instant Pot to the sauté setting and add the olive oil to the bowl. Once hot, add the onion and garlic. Sauté for 1-2 minutes or until translucent and fragrant. Turn the Instant pot off.
  2. Add the chicken stock and stir to combine. Scrape any bits off that bottom that might have stuck while sauteing.
  3. Add the chili powder, cumin, paprika, salt, and pepper. Stir to combine.
  4. Add the black beans, corn, and can of dice tomatoes (including the liquid). Stir to combine.
  5. Add the chicken breasts and push down to submerge.
  6. Close the lid and make sure the valve is set to the sealed position. Cook on HIGH pressure for 9 minutes. Quick release the steam once done.
  7. Take off the lid and remove the chicken to a cutting board. Shred the chicken, then return to the Instant Pot.
  8. Add the lime juice. Stir to combine.
  9. Ladle into bowls and serve warm. Top with shredded cheese, cilantro, and tortilla chips/strips. Enjoy!
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