Instant Pot® Chicken Tortilla Soup
Our Instant Pot® Chicken Tortilla Soup gives a delicious twist to classic chicken soup. Start with basic chicken soup ingredients like chicken, veggies and chicken broth, then add in some spices, tomato paste, black beans and corn. The Instant Pot® brings all the flavors together in no time at all. We love this soup because it’s so customizable. We like topping it with tortilla strips, cilantro, avocado or jalapeño, but feel free to use whatever you like. Learn how to make tortilla soup
Ingredients
0.5 pound boneless, skinless chicken breast
1 carrot, peeled and chopped (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 can (about 15 ounces) black beans, rinsed and drained
0.5 cup frozen whole kernel corn, thawed
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
4 cups Swanson® Chicken Broth
1 carrot, peeled and chopped (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 can (about 15 ounces) black beans, rinsed and drained
0.5 cup frozen whole kernel corn, thawed
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
4 cups Swanson® Chicken Broth
Instructions
Season the chicken with salt and pepper. Add the carrot, celery, chicken, beans, corn, tomato paste, cumin, chili powder and broth to a 6-quart Instant Pot®.
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste. Serve topped with tortilla strips, fresh chopped cilantro, avocado or sliced jalapeño pepper, if desired.
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste. Serve topped with tortilla strips, fresh chopped cilantro, avocado or sliced jalapeño pepper, if desired.
Instant Pot® Chicken Tortilla Soup
Our Instant Pot® Chicken Tortilla Soup gives a delicious twist to classic chicken soup. Start with basic chicken soup ingredients like chicken, veggies and chicken broth, then add in s...
Directions
Print
Season the chicken with salt and pepper. Add the carrot, celery, chicken, beans, corn, tomato paste, cumin, chili powder and broth to a 6-quart Instant Pot®. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste. Serve topped with tortilla strips, fresh chopped cilantro, avocado or sliced jalapeño pepper, if desired.
Ingredients
0.5 pound boneless, skinless chicken breast1 carrot, peeled and chopped (about 1/2 cup)1 stalk celery, sliced (about 1/2 cup)1 can (about 15 ounces) black beans, rinsed and drained0.5 cup frozen whole kernel corn, thawed2 tablespoons tomato paste2 teaspoons ground cumin2 teaspoons chili powder4 cups Swanson® Chicken Broth
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