Instant Pot Chicken Tortilla Soup
Wake up to a delicious healthy egg dish with this Instant Pot Chicken Tortilla Soup.
Servings 6
Calories 275kcal
Ingredients
- 4 cups (1 litre) chicken stock
- 14 oz (400g) diced tomatoes
- 2 tsp cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic puree
- 1 tsp of jalapeño slices
- Chili powder to taste optional
- Salt
- 1 lb (450g) chicken breasts
- 14 oz (400g tin) black bean, drained
- 12 oz (325g tin) sweet corn, drained
Instructions
- Add all ingredients to the IP insert starting with chicken stock and add beans and corn last. Don't mix.
- Cover your Instant Pot and set the valve to the SEALING position.
- Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 8 mins.
- When done let the steam release naturally, open and remove the chicken from the pot.
- Shred chicken with a fork and add back in to the Instant Pot and mix.
- Serve your chicken tortilla soup with topping of your choice.
Video
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Notes
Tips
- Cook time does not include time to come up to pressure or for pressure to release.
- It’s important to add the chicken stock first.
- Add beans and corn last and don’t mix together.
- You can add more spice if you’d like but also eliminate completely.
- Top your pressure cooker chicken tortilla soup with “Corn Tortillas.” These are Vegan and Gluten-Free.
- Serve with some guacamole and / or sour cream.
- Add in some Instant Pot Brown Rice to bulk it out.
Nutrition
Calories: 275kcal | Carbohydrates: 32g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 667mg | Potassium: 920mg | Fiber: 6g | Sugar: 6g | Vitamin A: 445IU | Vitamin C: 13.1mg | Calcium: 63mg | Iron: 3.4mg