INSTANT POT CHICKEN TORTILLA SOUP

Instant Pot Chicken Tortilla Soup is a quick and flavorful take on the classic comfort food. This one-pot meal is packed with tender chicken, hearty vegetables, and bold spices, all cooked together under pressure to create a rich and satisfying soup in just a fraction of the time it would take on the stove. The addition of crispy tortilla strips, fresh lime, and avocado adds the perfect touch of crunch and creaminess. Whether you’re craving a cozy dinner or preparing a crowd-pleasing dish for a busy weeknight, this easy Instant Pot recipe is a winner.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 (14.5 oz) can diced tomatoes
• 1 (4 oz) can diced green chilies
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Tortilla strips, for topping
• Optional: 1 avocado, diced, for garnish
• Optional: Sour cream or shredded cheese, for garnish

Instructions:

1. Sauté the Vegetables: Set your Instant Pot to the “Sauté” function and heat the olive oil. Add the diced onion and bell pepper, cooking for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
2. Add the Chicken and Seasonings: Add the chicken breasts (or thighs), diced tomatoes, green chilies, black beans, corn, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper to the Instant Pot. Stir everything together.
3. Pressure Cook: Close the Instant Pot lid and ensure the valve is set to “Sealing.” Set the Instant Pot to “Manual” or “Pressure Cook” for 10 minutes on high pressure. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.
4. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
5. Add Lime and Cilantro: Stir in the lime juice and chopped cilantro. Taste the soup and adjust seasoning if needed with more salt, pepper, or lime juice.
6. Serve: Ladle the soup into bowls and top with crispy tortilla strips, diced avocado (optional), and any other toppings of your choice, such as sour cream or shredded cheese.

This Instant Pot Chicken Tortilla Soup is a comforting, flavorful dish that’s perfect for busy days. It’s an easy way to enjoy a homemade soup full of bright, bold flavors in under 30 minutes!