I stole this recipe for Chicken Tortilla Soup from a cookbook called One Pot Cooking: Fresh and Simple Recipes for your Sheet Pan, Skillet, Slow Cooker and More. This delicious soup cooks quickly in your Instant Pot. Chicken is first seared using the sauté function. Then onions and garlic are lightly sautéed as well. Next the chicken, onion, garlic and added to the pot with canned tomatoes, salt, cumin and black pepper. The pot is sealed and cooked under pressure for 10 minutes. The chicken is removed and shredded then added back to the soup with tortilla strips and shredded cheese. This quick and easy recipe is another way to have soup any day of the week.
The ingredients for this recipe are: 2 cans (14 oz) diced tomatoes, 1 ½ lbs boneless skinless chicken breast, 1 onion, ½ cup chicken stock, 1 can (4 oz) diced green chiles, 2 garlic cloves, 1 tsp salt, 1 tsp ground cumin, ¼ tsp black pepper, 4 corn tortillas, 2 tbsp chopped cilantro, ½ cup shredded Monterey Jack cheese and 1 avocado
Spray the inside pot of the pressure cooker with non-stick spray or use 1 tbsp vegetable oil. Then sear the chicken first and lightly sauté the onions and garlic.
Combine tomatoes, onion, stock, chiles, garlic, salt, cumin and pepper in pot, mix well.
Then place the chicken in the tomato mixture.
Next secure lid and move pressure release valve to sealing. Cook on HIGH pressure 9 minutes. After releasing the pressure remove chicken to plate, shred into bite size pieces.
Then stir chicken back into soup.
Press Sauté, add tortillas to soup. Cook and stir 2 minutes or until heated through. Top with cheese.
Ladle soup into bowls.
Top with more cheese and tortilla strips and serve.
If you liked the recipe for Chicken Tortilla Soup you can try other pressure cooker soup recipes like Tortellini Soup with Spring Vegetables, Italian Sausage Soup with Orzo, Pot Roast Soup or Barley, Beef & Vegetable Soup.
Chicken Tortilla Soup
Ingredients
- 2 cans (14 oz) diced tomatoes
- 1 ½ lbs boneless skinless chicken breast
- 1 onion chopped
- ½ cup chicken stock
- 1 can (4 oz) diced green chiles
- 2 garlic cloves minced
- 1 tsp salt
- 1 tsp ground cumin
- ¼ tsp black pepper
- 4 corn tortillas cut into ¼-inch strips
- 2 tbsp chopped cilantro
- ½ cup shredded Monterey Jack cheese
- 1 avocado diced and tossed with lime juice
- Lime wedges
Instructions
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Combine tomatoes, chicken, onion, stock, chiles, garlic, salt, cumin and pepper in pot, mix well.
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Secure lid and move pressure release valve to sealing. Cook on HIGH pressure 9 minutes.
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When complete, use natural release for 10 minutes, and then release remaining pressure.
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Remove chicken to plate, shred into bite size pieces. Stir back into soup.
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Press Sauté, add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice. Serve immediately.
Recipe Notes
I sear the chicken first and lightly sauté the onions and garlic.