The Best Instant Pot Chicken Tortilla Soup Ever (Yum!)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4-6 1x
Scale
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 medium jalapeno pepper, minced
- 1 medium green pepper, chopped
- 2 cups frozen corn
- 1 pound boneless skinless chicken breasts
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- ¼ tsp cayenne pepper
- 2 (14 ounce) cans diced tomatoes
- 1 (14 ounce) can tomato sauce
- ½ cup dry white wine or water
- 2 cups chicken broth or stock
- 1 cup (or more) tortilla chips for serving
- lime wedges for serving
- salt, black pepper to taste
Instructions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion and jalapeno and cook for 2-3 minutes.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the ground cumin, chili powder, cayenne pepper, diced tomatoes, tomato sauce, chicken, white wine, green bell pepper and frozen corn and toss to combine.
- Add the chicken broth.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 10 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Open the lid and remove the chicken from the pot.
- Shred the chicken with 2 forks.
- Add the chicken back into the Instant Pot.
- Season to taste with salt and black pepper.
- Serve warm topped with tortilla chips and your favorite toppings (avocado, sour cream, chopped cilantro, shredded cheese…)
Find it online: https://misswish.com/instant-pot-chicken-tortilla-soup