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Chicken Tortilla Soup - Instapot

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Author Kitschen Cat

Ingredients

  • 2 large chicken breasts
  • 12 oz your favorite salsa
  • 6 cups chicken broth
  • 1 onion, chopped
  • 1 red bell pepper
  • 2 tsp cumin
  • 1 TB chili powder
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 4 oz tomato paste
  • 1 15 oz can black beans, drained and rinsed
  • 2 cups frozen corn

Toppings

  • limes, sour cream, or greek yogurt, cilantro, green onion, avocado, tortilla chips

Instructions

  1. In pressure cooking pot, add chicken, salsa, chicken broth, onion, bell pepper, cumin, chili powder, salt black pepper, cayenne pepper, and tomato paste.  Stir together.

  2.  Lock lid and set to high pressure fo 10 minutes.

  3. When time is up, allow pressure to naturally release for 10 minutes and then use a quick release to get all the reaining pressure out.

  4. Remove lid and shred chicken using two forks.

  5. Set pressure cooker to “simmer” setting and add black beans and corn.  Stir until corn is heated through.

  6. Ladle into bowls and top with a squeeze of lemon juice, a dollop of sour cream or greek yogurt, a few sprigs of cilantro, chopped green onion, chopped avocado, and crushed tortilla chips.

Recipe Notes

Delicious – great way to use extra cooked chicken.  If using already cooked chicken, add the chicken after cooking everything else in the instapot.