Instant Pot Chicken Tortilla Soup
Instant Pot Chicken Tortilla Soup is a quick and easy pressure cooker recipe. If you love hearty soups like this for dinner, this will be your new favorite.
Servings 14
Ingredients
- 4 cups chicken broth 32 oz
- 4-6 pieces boneless skinless chicken breast cut into 3" pieces
- 1 can crushed tomatoes 28 oz
- 1 can salsa verde 7oz
- 1 can black beans- drained & rinsed 15 oz
- 1/4 cup sliced black olives
- 2 cups whole kernel corn frozen works well
- 2 tbsp minced onions fresh or dried
- 1 tbsp minced garlic
- 3 tsp chili powder
- 2 tsp gr. cumin
- 1 tsp smoked paprika
- salt/pepper to taste
- Tortilla chips sour cream & chives for serving
Instructions
- Combine all of the ingredients except for the tortilla chips, sour cream and chives in the pot of your pressure cooker.
- Seal the lid and cook on manual for 15 minutes.
- Natural release for 5-10 minutes (if using fresh, not frozen chicken you can quick release after cooking)
- Remove the chicken and shred in a large bowl.
- Return the chicken to the pot and stir well before serving.
Notes
*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.