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Instant Pot Chicken Tortilla Soup
Super quick and easy Instant Pot chicken tortilla soup
Course
Main Course
Cuisine
American, Mexican
Prep Time
10
minutes
minutes
Cook Time
21
minutes
minutes
Pressure Release
10
minutes
minutes
Total Time
51
minutes
minutes
Servings
6
servings
Calories
281
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
1
teaspoon
olive oil
5
cloves garlic
minced
1
cup
diced white or yellow onion
4
cups
chicken broth
28
ounces
crushed tomatoes
1
pound
boneless skinless chicken breasts
1
teaspoon
ground cumin
½
teaspoon
dried oregano
½
teaspoon
chili powder
½
teaspoon
kosher salt
Ground black pepper
15
ounce
can black beans
rinsed and drained
1 ½
cups
fresh or frozen corn kernels
Instructions
Press SAUTE.
When HOT add the oil and swirl to coat.
Stir in the garlic and onion, and cook, stirring regularly, for 1 minute.
Add the chicken broth, tomatoes, chicken, cumin, oregano, chili powder, salt, and black pepper.
Close and lock the lid.
Turn the pressure release valve to SEALING.
Press MANUAL high pressure and adjust the time to 20 minutes.
Let the pressure release naturally for 10 minutes.
Carefully turn the pressure release valve to VENTING to release any remaining pressure.
Stir in the black beans and corn.
Shred the chicken and return the the soup before serving.
Notes
Olive oil:
Or another neutral oil like canola oil.
Chicken broth:
I like to use reduced-sodium chicken broth.
Beans:
Feel free to use pinto or kidney beans if you prefer.
Corn:
Or you can use canned corn in a pinch.
Spices:
Feel free to adjust the seasoning level to taste. I've kept the soup mild, but you could add more chili powder if you want more heat.
Kosher salt:
Or ¼ teaspoon of table salt.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
281
kcal
|
Carbohydrates:
37
g
|
Protein:
28
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
782
mg
|
Potassium:
1203
mg
|
Fiber:
9
g
|
Sugar:
7
g
|
Vitamin A:
369
IU
|
Vitamin C:
21
mg
|
Calcium:
99
mg
|
Iron:
4
mg