Instant Pot Chicken Tortilla Soup Recipe

This easy Instant Pot chicken tortilla soup recipe tastes like it's been cooked low and slow, but it's fast and requires minimal effort!

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion chopped
• 3 chicken breasts (boneless, skinless)
• 4 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 (12 fluid ounces) can corn drained
• 1 (19 fluid ounces) can black beans drained & rinsed
• 1 (4 ounce) can diced green chilies 
• 2 (13.5 fluid ounce) cans fire-roasted diced tomatoes with juices
• 4 cups chicken broth
• Salt & pepper to taste

Toppings (optional, to taste):

• Chopped avocado
• Mexican shredded cheese blend
• Chopped cilantro
• Tortilla chips
• Lime wedges
• Greek yogurt or sour cream

Instructions

1. Sauté the onion in your Instant Pot for 5 minutes.
2. Add the other soup ingredients, except for salt & pepper, to your pressure cooker and give it a stir. 
3. Cancel sauté and ensure the lid is on "sealing". Cook on high pressure for 8 minutes. It'll take about 10-15 minutes for it to get up to pressure.
4. Once the countdown has finished, carefully do a quick pressure release (soups can splatter a bit).  
5. Take the chicken out and shred it with two forks. Add it back into the soup, dish it up, and top each bowl as desired.

Recipe Notes

• I use this 6-quart Instant Pot.

Recipes by www.saltandlavender.com