Quick And Easy Instant Pot Chicken Tortilla Soup Recipe

Here at Daily Meal, we love the Instant Pot. This incredible kitchen gadget has made our lives so much easier by allowing us to throw together delicious, fuss-free meals in a hurry. Recipe developer Deniz Vergara brings us this quick and easy Instant Pot chicken tortilla soup that is the perfect solution to the "what's for dinner" dilemma on a chilly weeknight.

Vergara tells us "I like to make this soup as soon as the weather begins to get cold. It is so flavorful, and filling." With the addition of chicken and black beans, this soup has plenty of protein, which helps keep you full.

When asked how she pairs this dish, Vergara notes "I typically just top this soup with some additional crushed tortilla chips, and some diced avocado with a green salad on the side." If you need of a simple green salad recipe, try this arugula, radicchio, and fennel salad.

To make this quick and easy Instant Pot chicken tortilla soup, you can start by gathering your ingredients. For this recipe, you will need garlic powder, onion powder, salt, cumin, chili powder, oregano, chicken, olive oil, yellow onion, garlic cloves, crushed tomatoes, chicken broth, frozen corn, black beans, fresh cilantro, lime juice, and tortilla chips.

In a small bowl, add ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon salt. Mix this seasoning together before sprinkling it on the chicken. Then, turn the Instant Pot to the sautée setting, and add the oil. Once it is hot, place the chicken into the Instant Pot to sear for 6 minutes on each side, until golden brown.

Next, add the diced onions and chopped garlic, and continue to sautée these ingredients until the onion is translucent. Then, add the remaining ingredients, except for the lime juice, into the Instant Pot. Close the lid and the sealing valve, before turning the Instant Pot to the high pressure cook setting for 25 minutes.

After 25 minutes, quickly and carefully release the pressure valve, and allow steam to escape. Then, using tongs, shred the chicken in the soup. Squeeze the lime juice on top of the soup to add some acidity, and take the cilantro stems out of the soup. Vergara suggests topping your bowl of soup with additional crushed tortilla chips, but if you are looking for additional toppings, she also recommends adding "diced avocado, shredded cheddar cheese, a dollop of sour cream, chopped cilantro, or scallions."