Instant Pot Chicken Tortilla Soup

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I stole this recipe for Instant Pot Chicken Tortilla Soup from kristenskitchenblog.com. This delicious soup is perfect for a weeknight meal because a pressure cooker does all the work. First onions and garlic are sautéed in the pressure cooker. Then diced green chiles, tomatoes, enchilada sauce, cumin, chili powder, black beans and chicken broth are added to the pot. After mixing everything together, chicken breasts are placed in the mixture. The pressure cooker cooks for 9 minutes. Next the chicken is removed and shredded, then corn is added to the pot with the shredded chicken. The heat level of the soup can be adjusted by using hot chiles and hot enchilada sauce. No matter how hot you make the soup, make sure to blow on it before eating.

First add 2 tsp olive oil to Instant Pot and sauté. Then add 1 cup chopped onion and cook, stirring until softened, about 3 minutes.

Turn off pressure cooker. Stir in 4 cloves minced garlic, 4 oz diced green chiles, 14.5 oz can diced tomatoes, 15 oz can enchilada sauce, 1 tsp chili powder, tsp chili powder cumin, 15 oz can black beans and 4 cups chicken broth.

Stir well, scraping up any bits stuck to the bottom of the pot. Nestle the chicken into the liquid.

Place the lid and set it to closed position. Set to HIGH pressure for 9 minutes. Let steam release naturally for 10 minutes. Open the pot and then remove the chicken to a plate.

Shred the chicken.

Next add 1 cup canned or frozen corn to the pot with the chicken.

Season with salt and pepper, then ladle into bowls.

Top with shredded cheese and tortilla strips.

If you liked this recipe for Instant Pot Chicken Tortilla Soup then you can try Meatball Tortilla Soup, Fiesta Chowder, South of the Border Chicken Chili or Chicken Tortilla Soup.

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Instant Pot Chicken Tortilla Soup

This delicious soup is perfect for a weeknight meal because a pressure cooker does all the work. First onions and garlic are sautéed in the pressure cooker. Then diced green chiles, tomatoes, enchilada sauce, cumin, chili powder, black beans and chicken broth are added to the pot. After mixing everything together, chicken breasts are placed in the mixture. The pressure cooker cooks for 9 minutes. Next the chicken is removed and shredded, then corn is added to the pot with the shredded chicken.
Prep Time 10 minutes
Cook Time 9 minutes
Pressure Building Time 20 minutes
Servings 6 people

Ingredients

  • 2 tsp olive oil
  • 1 cup chopped onion
  • 4 cloves garlic minced
  • 4 oz can mild diced green chiles
  • 14.5 oz can diced tomatoes
  • 15 oz red enchilada sauce
  • 1-2 tsp chili powder
  • 1 tsp cumin
  • 15 oz can black beans rinsed and drained
  • 4 cups low sodium chicken broth
  • 1 lb boneless skinless chicken breast
  • 1 cup canned or frozen corn drained
  • Salt and pepper
  • Tortilla strips shredded cheese or sour cream

Instructions

  1. Add olive oil to Instant Pot and sauté. Add the onion and cook, stirring until softened, about 3 minutes. Turn off pressure cooker. Stir in the minced garlic.
  2. Add the diced green chiles, diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth. Stir well, scraping up any bits stuck to the bottom of the pot. Nestle the chicken into the liquid.
  3. Place the lid and set it to closed position. Move the steam valve to the sealing position.
  4. Set to HIGH pressure for 9 minutes. (It will take about 20 minutes to reach to pressure level). Let steam release naturally for 10 minutes. Then vent any remaining steam.
  5. Open the pot and remove the chicken to a plate.
  6. Stir the corn into the pot, cover and let it sit for 5 minutes. Shred the chicken.
  7. Return the chicken back to the pot. Season with salt and pepper. Serve with toppings as desired.

Recipe Notes

The heat level of the soup can be adjusted by using hot chiles and hot enchilada sauce.