Instant Pot™ Chicken Tortilla Soup
It’s been a long time since a kitchen appliance has really got me going. But it has finally happened. I am in love with my Instant Pot™ and I don’t think I am alone.
This magical appliance takes the place of your Crock-Pot™, rice cooker, and pressure cooker, all in one convenient package. And though I haven’t had the need recently, I have heard it also works great to sterilize baby bottles.The first Instant Pot was introduced in 2010 but it really wasn’t until a few years ago that it really got its mojo.
How to make chicken tortilla soup in an Instant Pot
I love making soup in my Instant Pot. No need for hours of simmering. The beauty of the Instant Pot is the ability to dump in all of your ingredients, set the pressure, and forget it.
My Instant Pot chicken tortilla soup is the perfect hot meal for a cool fall evening. I especially enjoy this flavor-filled soup on Halloween. After an evening of trick or treating, it’s time for a warm bowl of chicken tortilla soup and, if you are of age, an adult beverage to unwind. To me, that combo is the perfect treat!
Remember to have various toppings available so folks can individually garnish their soup. I personally love the hint of anise flavor that the fennel gives this dish, but if you don’t happen to have fennel in the house, just increase the celery to one cup.
Instant Pot™ Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 4 garlic cloves, minced
- 2½ cups diced carrots
- ½ cup diced fennel bulb
- ½ cup diced celery
- 1 (14.5-ounce) can of fired roasted tomatoes, with juice
- 1 (4-ounce) can diced green chilies, drained
- 2 pounds boneless skinless chicken breasts, kept whole
- 1 (15-ounce) can black beans, drained
- 6 cups chicken stock
- 1½ teaspoons salt
- ½ teaspoon pepper
- 2 teaspoons dried cumin
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- A pinch of chipotle powder (to taste!)
- 1 teaspoon dried oregano
- 1 cup drained canned corn, fresh corn kernels or thawed frozen corn kernels
- 3 tablespoons lime juice
- Tortilla strips
- Grated cheddar cheese
- Sour cream
- Diced avocado
- Chopped fresh cilantro
- Thinly sliced fresh jalapeno pepper
- Diced green onion
Instructions
- Set the Instant Pot to the sauté function. Add olive oil to the bottom of the instant pot and add the onion. Sauté until soft, about 3 to 4 minutes.
- Add the garlic, carrots, fennel, celery, diced tomato with juice, drained green chilies, whole chicken breasts, drained black beans, chicken stock, salt, pepper, and spices. Stir to combine. Cover and set the Instant Pot to pressure cook on high for 14 minutes.
- After 14 minutes, manually let the pressure out, covering the steam with a kitchen towel.
- Using kitchen tongs, remove the chicken breasts and place on a cutting board. Using two forks, shred the chicken and add back to the soup. Add the corn kernels and the lime juice. Taste and adjust salt and pepper as needed. Serve with the suggested garnishes.