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Instant Pot Chicken Tortilla Soup

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
8 servings
Lunch
Instant Pot Chicken Tortilla Soup
Ingredients
  • 1 (32 ounce) container chicken broth
  • 2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
  • 1 pound skinless, boneless chicken breast
  • 1 (15 ounce) can black beans, drained
  • 1 (10 ounce) can enchilada sauce
  • 1 (10 ounce) package frozen corn
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch chili powder, or to taste
  • 1/2 cup crushed tortilla chips, or to taste
Instructions
1
Combine the chicken broth, diced tomatoes, and chiles with the chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a versatile pressure cooking device. Secure the lid tightly
2
.
3
Refer to your device's user manual to set the Poultry mode, then schedule a 15-minute cooking period. Allow approximately 10-15 minutes for the pressure to accumulate
4
.
5
Once the pressure has been released naturally, as instructed by your device's user manual, wait around 10 minutes. Unfasten the lid and carefully remove it
6
.
7
Separate the cooked chicken from the rest of the ingredients using two forks. Reintroduce the shredded chicken back into the soup mixture. Divide the contents among individual serving bowls and garnish with crushed tortilla chips
8
.