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.
Course
Soup
Prep Time10minutes
Cook Time12minutes
Pressure Buildup & Release30minutes
Servings6people
Ingredients
2cans(14 oz) diced tomatoes
1 ½lbsboneless skinless chicken breast
1onionchopped
½cupchicken stock
1can(4 oz) diced green chiles
2garlic clovesminced
1tspsalt
1tspground cumin
¼tspblack pepper
4corn tortillascut into ¼-inch strips
2tbspchopped cilantro
½cupshredded Monterey Jack cheese
1avocado diced and tossed with lime juice
Lime wedges
Instructions
Combine tomatoes, chicken, onion, stock, chiles, garlic, salt, cumin and pepper in pot, mix well.
Secure lid and move pressure release valve to sealing. Cook on HIGH pressure 9 minutes.
When complete, use natural release for 10 minutes, and then release remaining pressure.
Remove chicken to plate, shred into bite size pieces. Stir back into soup.
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.