Instant Pot Chicken Tortilla Soup
This chicken tortilla soup cooks completely in the Instant Pot and uses very few ingredients! All you have to do is add all the ingredients to the Instant Pot and you'll have delicious soup in no time.
Servings: 8
Calories: 208kcal
Equipment
- Scissors
- Measuring cups/spoons if needed for other optional toppings
Ingredients
- 1.5 lbs Chicken breast
- 1 jar Salsa
- 32 oz Chicken stock
- 1 bag Frozen corn
- 15 oz Black beans
- 5 Corn tortillas optional
Instructions
- Preheat the oven to 400F
- First add the chicken breast into the Instant Pot along with the broth, salsa, corn, and black beans.
- Then set the Instant Pot to Sealing and set it to Pressure Cook on High for 20 minutes.
- While the soup is cooking, cut up the tortillas into thin strips if using.
- Place in a single layer on a parchment lined baking sheet and place in oven for 15 minutes.
- When they are crispy, remove and set aside.
- When the Instant Pot is finished cooking, use the Quick Release function to release the pressure. When the pin has dropped, open the Instant Pot.
- Take out the chicken breast and place on a cutting board.
- Cut them into large chunks and process in the food processor using the slicing blade.
- Then add then shredded chicken back into the soup and stir.
- Serve in bowls topped with the crispy tortillas and other toppings of choice.
Video
Nutrition
Serving: 1cup | Calories: 208kcal | Carbohydrates: 17g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 262mg | Potassium: 623mg | Fiber: 5g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg