Chicken Tortilla Soup (Instant Pot). Secure the lid and set the Pressure Release to Sealing. We love the pressure cooker for this soup because the prep is minimal and it takes just minutes to cook. Aside from a few minutes to sauté the onions and peppers, there is very little hands-on cooking time required.
When done let the steam release naturally, open and remove the chicken from the pot. Shred chicken with a fork and add back in to the Instant Pot and mix. Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans (or canned, drained), chicken stock, water, salt and all the spices.
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, chicken tortilla soup (instant pot). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Secure the lid and set the Pressure Release to Sealing. We love the pressure cooker for this soup because the prep is minimal and it takes just minutes to cook. Aside from a few minutes to sauté the onions and peppers, there is very little hands-on cooking time required.
Chicken Tortilla Soup (Instant Pot) is one of the most well liked of recent trending foods in the world. It's easy, it's fast, it tastes yummy. It is appreciated by millions daily. They're nice and they look fantastic. Chicken Tortilla Soup (Instant Pot) is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have chicken tortilla soup (instant pot) using 12 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Chicken Tortilla Soup (Instant Pot):
- {Prepare 4 of Chicken Thighs, boneless & skinless.
- {Prepare 28 oz. of Canned Diced Tomatoes.
- {Prepare 6 oz. of Canned Diced Green Chilies.
- {Prepare 1/2 cup of Chicken Broth.
- {Make ready 1 of Onion, Diced.
- {Take 1 tsp of Garlic, minced.
- {Get 1 tsp of Ground Cumin.
- {Make ready 1 tsp of Salt.
- {Make ready 1/4 tsp of Ground Black Pepper.
- {Prepare 4 of Corn Tortillas, cut into thin strips.
- {Get 2 Tbsp of Fresh Cilantro, chopped.
- {Get 1/2 cup of Mexican Blend Shredded Cheese (Cheddar, Oaxaca, & Asadero).
Give a good stir, and set the Instant pot to pressure cook on high. Add the chicken stock, tomatoes, onion and garlic to the pot. Place the chicken breasts on top, and sprinkled the spices on top of that. Last, add the black beans and corn on top, and do not stir.
Instructions to make Chicken Tortilla Soup (Instant Pot):
- Add chicken, diced tomatoes, diced green chilies, chicken broth, onion, garlic, ground cumin, salt, & black pepper to the Instant Pot..
- Mix well..
- Close & lock the lid..
- Turn steam release valve to ensure the pot is sealed..
- Press—PRESSURE COOK: Normal; Pressure Level: High; Time: 9 minutes..
- Press CANCEL (Keep Warm: On).
- Allow Natural Release for 10 minutes..
- Press steam release handle down for Quick Release..
- Remove chicken to a plate & shred into bite size pieces..
- Return chicken to the pot..
- Press SAUTÉ—Normal..
- Add corn tortilla strips & cilantro to the pot..
- Cook for 2 minutes stirring occasionally..
- Serve topped with shredded cheese blend immediately..
Instant Pot Chicken Tortilla Soup is loaded with flavors. It is made with basic fresh ingredients like chicken, veggies, then mixed in with spices, dry beans (not canned, and overnight soaking not required)and fresh corn. When the oil is simmering add the onion, garlic and spices (paprika, cumin, coriander, chili powder and oregano). Stir in the tomatoes and stock. Add the chicken breast - make sure to submerge in the broth.
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