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Instant Pot Chicken Soup with Tortillas

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner
Instant Pot Chicken Soup with Tortillas
Ingredients
  • 1/2 pound skinless, boneless chicken breast
  • salt and ground black pepper to taste
  • 1/2 cup peeled and chopped carrot
  • 1/2 cup sliced celery
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup frozen whole kernel corn, thawed
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 (32 ounce) carton Swanson® Chicken Broth (4 cups)
  • 2 (8 inch) corn tortillas, cut into strips
  • 2 tablespoons chopped fresh cilantro, or to taste
  • 1 avocado, chopped
  • 1 jalapeno pepper, sliced, or to taste
Instructions
1
Prepare the chicken by sprinkling both sides with salt and pepper to enhance its flavor. Next, add the seasoned chicken along with chopped carrot, celery, canned beans, frozen corn, tomato paste, ground cumin, chili powder, and Swanson Chicken Broth to a 6-quart Instant Pot.
2
Secure the lid firmly in place and ensure the pressure release valve is locked to prevent any accidental releases during cooking. Now, cook the mixture on High pressure for 5 minutes, allowing the timer to start counting down once the pressure is reached - this typically takes around 15 minutes.
3
Once cooking time has elapsed, press Cancel to halt the timer and utilize the quick-release method to rapidly release the pressure within the Instant Pot.
4
Remove the cooked chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken to the Instant Pot and season according to personal taste preferences.
5
Serve the dish hot, garnished with crispy tortilla strips, fresh chopped cilantro leaves, sliced avocado, or a spicy jalapeño pepper if desired.