Instant Pot Chicken Tortilla Soup

The Best Instant Pot Chicken Tortilla Soup Ever (Yum!)

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  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the olive oil.
  3. Add the onion and jalapeno and cook for 2-3 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Press the CANCEL button.
  6. 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.
  7. Add the chicken broth.
  8. Stir to combine.
  9. Close and seal the Instant pot.
  10. Turn the venting knob to SEALING.
  11. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
  12. Adjust the timer to 10 minutes.
  13. When finished cooking, quick-release pressure according to manufacturer’s directions.
  14. Open the lid and remove the chicken from the pot.
  15. Shred the chicken with 2 forks.
  16. Add the chicken back into the Instant Pot.
  17. Season to taste with salt and black pepper.
  18. Serve warm topped with tortilla chips and your favorite toppings (avocado, sour cream, chopped cilantro, shredded cheese…)

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