Instant Pot Chicken Tortilla Soup
This nourishing and comforting Chicken Tortilla Soup is the perfect busy, weekday night meal the whole family will love. Set up a fixing bar with sour cream, cilantro, shredded cheese, avocados, and tortilla chips so everyone can customize their bowl.
Servings: 6 servings
- 1/2 cup fresh cilantro chopped
- 1 cup organic cheddar cheese shredded
- 1 avocado pitted, cubed
- 1 cup Tortilla chips
Set Instant Pot to saute mode. Add olive oil, poblano pepper, onion, garlic, carrot, and celery and cook for 2-3 minutes or until soft. Then add cumin, salt, broth/stock, tomatoes and bay leaf.
Add chicken to the Instant Pot., covering entirely with broth/tomato mixture.
Close lid and be sure valve is sealed. Set to Manual high pressure / pressure cooking for 10 minutes. It will take about 8 minutes for the Instant Pot to reach high pressure, then it will cook for 10 minutes. When timer goes off, let sit for 1-2 minutes. Then set to quick pressure release to vent steam.
Remove lid and remove bay leaf and discard. Remove chicken to shred (use an electric mixer or two forks to shred). Return to Instant Pot and mix well with soup.
Serve in bowls with cheese, cilantro, avocado and tortilla chips.
Quick Cook Option: You can all ingredients to a large sauce pan and substitute the raw chicken for cooked chicken (rotisserie chicken works well) and heat for about 20 minutes.
Slow Cooker Option: Add all ingredients to a slow cooker and cook on high for about 4-5 hours. Remove chicken breasts to shred, and then return to slow cooker. Serve it up with your favorite fixings.
Frozen Chicken: You can use frozen chicken in this recipe. Just set the Instant Pot cook time to 20 minutes instead of 10.
Calories: 607kcal | Carbohydrates: 47g | Protein: 46g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 852mg | Potassium: 1111mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3730IU | Vitamin C: 15.8mg | Calcium: 291mg | Iron: 2.4mg