How to Cook Appetizing Chicken Tortilla Soup (Instant Pot)

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Chicken Tortilla Soup (Instant Pot). Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well. Secure lid and move pressure release valve to Sealing position. Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot®).

Chicken Tortilla Soup (Instant Pot) Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Turn on cooker and select Saute function. Nestle chicken thighs into the mixture. You can have Chicken Tortilla Soup (Instant Pot) using 12 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Chicken Tortilla Soup (Instant Pot)

  1. Prepare 4 of Chicken Thighs, boneless & skinless.
  2. It's 28 oz. of Canned Diced Tomatoes.
  3. You need 6 oz. of Canned Diced Green Chilies.
  4. You need 1/2 cup of Chicken Broth.
  5. It's 1 of Onion, Diced.
  6. It's 1 tsp of Garlic, minced.
  7. You need 1 tsp of Ground Cumin.
  8. It's 1 tsp of Salt.
  9. You need 1/4 tsp of Ground Black Pepper.
  10. Prepare 4 of Corn Tortillas, cut into thin strips.
  11. You need 2 Tbsp of Fresh Cilantro, chopped.
  12. Prepare 1/2 cup of Mexican Blend Shredded Cheese (Cheddar, Oaxaca, & Asadero).

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. Give a good stir, and set the Instant pot to pressure cook on high. This Instant Pot soup is inspired by the traditional Mexican dish sopa de tortilla (aka tortilla soup). Traditionally, tortilla soup is made with fried corn tortillas and chicken broth flavored.

Chicken Tortilla Soup (Instant Pot) instructions

  1. Add chicken, diced tomatoes, diced green chilies, chicken broth, onion, garlic, ground cumin, salt, & black pepper to the Instant Pot..
  2. Mix well..
  3. Close & lock the lid..
  4. Turn steam release valve to ensure the pot is sealed..
  5. Press—PRESSURE COOK: Normal; Pressure Level: High; Time: 9 minutes..
  6. Press CANCEL (Keep Warm: On).
  7. Allow Natural Release for 10 minutes..
  8. Press steam release handle down for Quick Release..
  9. Remove chicken to a plate & shred into bite size pieces..
  10. Return chicken to the pot..
  11. Press SAUTÉ—Normal..
  12. Add corn tortilla strips & cilantro to the pot..
  13. Cook for 2 minutes stirring occasionally..
  14. Serve topped with shredded cheese blend immediately..

Add olive oil to Instant Pot insert and turn on saute function. Add the onion and cook, stirring, until softened. How To Make This Instant Pot Chicken Tortilla Soup In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro. Turn your Instant Pot on to Sauté, and when it is hot, add the oil. Once the oil starts shimmering, pour in the blended vegetables and stir well.