Chicken Tortilla Soup (Instant Pot)

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, chicken tortilla soup (instant pot). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chicken Tortilla Soup (Instant Pot) is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Chicken Tortilla Soup (Instant Pot) is something that I have loved my entire life.

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To begin with this recipe, we must prepare a few components. You can have chicken tortilla soup (instant pot) using 12 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Tortilla Soup (Instant Pot):
  1. Take 4 Chicken Thighs, boneless & skinless
  2. Prepare 28 oz. Canned Diced Tomatoes
  3. Take 6 oz. Canned Diced Green Chilies
  4. Take 1⁄2 cup Chicken Broth
  5. Prepare 1 Onion, Diced
  6. Get 1 tsp Garlic, minced
  7. Prepare 1 tsp Ground Cumin
  8. Prepare 1 tsp Salt
  9. Prepare 1⁄4 tsp Ground Black Pepper
  10. Make ready 4 Corn Tortillas, cut into thin strips
  11. Take 2 Tbsp Fresh Cilantro, chopped
  12. Prepare 1⁄2 cup Mexican Blend Shredded Cheese (Cheddar, Oaxaca, & Asadero)

Cover your Instant Pot and set the valve to the SEALING position. 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. Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans (or canned, drained), chicken stock, water, salt and all the spices.

Instructions to make Chicken Tortilla Soup (Instant Pot):
  1. Add chicken, diced tomatoes, diced green chilies, chicken broth, onion, garlic, ground cumin, salt, & black pepper to the Instant Pot.
  2. Mix well.
  3. Close & lock the lid.
  4. Turn steam release valve to ensure the pot is sealed.
  5. Press—PRESSURE COOK: Normal; Pressure Level: High; Time: 9 minutes.
  6. Press CANCEL (Keep Warm: On)
  7. Allow Natural Release for 10 minutes.
  8. Press steam release handle down for Quick Release.
  9. Remove chicken to a plate & shred into bite size pieces.
  10. Return chicken to the pot.
  11. Press SAUTÉ—Normal.
  12. Add corn tortilla strips & cilantro to the pot.
  13. Cook for 2 minutes stirring occasionally.
  14. Serve topped with shredded cheese blend immediately.

Shred chicken with a fork and add back in to the Instant Pot and mix. Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans (or canned, drained), chicken stock, water, salt and all the spices. Give a good stir, and set the Instant pot to pressure cook on high. Add the chicken stock, tomatoes, onion and garlic to the pot. Place the chicken breasts on top, and sprinkled the spices on top of that.

So that’s going to wrap this up for this exceptional food chicken tortilla soup (instant pot) recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!