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.
- 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
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.
*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.