Original Post: https://www.evolvingtable.com/?p=38176
Easy Instant Pot Chicken Tortilla Soup Recipe
This Instant Pot Chicken Tortilla Soup gets its flavor from one jar of salsa and a few spoonfuls of taco seasoning, so there’s no long list of spices to measure out. The chicken cooks right in the broth and shreds in the pot with two forks. 40 minutes, one pot, and no babysitting the stove.
Servings: 8 servings
Equipment
Ingredients
- 1 ½ pounds chicken breasts
- 2 tablespoons oil avocado or olive oil
- 1 cup onion red or sweet, finely diced
- 1 green bell pepper finely diced
- 4 cups chicken broth regular sodium
- 16 ounces jar salsa mild or medium*
- 3 tablespoons homemade taco seasoning or store bought*
- ½-¾ teaspoon salt to taste
- 1 (15.5-ounce) can black beans rinsed and drained
- 15 ounces can whole kernel corn drained
- 1 lime juiced
Optional Toppings:
- Tortilla chips
- Cilantro
- Green Onions
- Avocado
- sour cream
Instructions
- Sauté Vegetables: Set a 6-quart Instant Pot to the sauté function and add oil, onions, and bell pepper. Sauté for 3-4 minutes, or until vegetables become tender.2 tablespoons oil, 1 cup onion, 1 green bell pepper
- Scrape the Pot: Pour in chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.4 cups chicken broth
- Add Seasonings, Corn, and Beans: Mix in salsa, taco seasoning, and salt. Place chicken breasts down into the liquid, making sure they’re completely submerged. Add rinsed and drained corn and black beans.1 ½ pounds chicken breasts, 16 ounces jar salsa, 3 tablespoons homemade taco seasoning, ½-¾ teaspoon salt, 1 (15.5-ounce) can black beans, 15 ounces can whole kernel corn
- Pressure Cook: Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve.
- Shred Chicken: Shred the chicken breasts when the soup is done cooking. Stir in fresh lime juice just before serving.1 lime
- Serve soup with tortilla chips, fresh cilantro, green onions, sliced avocado, or sour cream. Enjoy!Tortilla chips, Cilantro, Green Onions, Avocado, sour cream
Notes
- Salsa: A 16-ounce jar is the flavor base. Mild, medium, or hot sets the spice level without any extra measuring.
- Chicken: Boneless, skinless thighs can be swapped in for the breasts. For frozen chicken breasts, add 3 minutes to the pressure cook time.
- Rotisserie shortcut: Cook the soup without the raw chicken, then stir in shredded cooked chicken at the end so it just warms through.
- Burn notice: Scrape the bottom of the pot clean after adding the broth. A salsa and tomato base scorches easily once the pot comes up to pressure.
- Lime: Stir the juice in after cooking, never before. It turns bitter under pressure.
- Vegetarian: Leave out the chicken, use vegetable broth, and add extra beans or garbanzo beans.
- Prep ahead: Dice the onions and peppers and mix the taco seasoning a few days early. Or make the whole pot ahead, since the flavors improve with time.
- Store: Keeps in an airtight container in the fridge for 3 to 4 days.
- Freeze: Freezes well for up to 6 months. There is no dairy or pasta in the pot to break or go mushy, so the texture holds up. Freeze it plain and add chips, avocado, and sour cream after reheating.
- Reheat: Warm in the microwave, or in a skillet over medium-low heat.
Nutrition
Calories: 266kcal | Carbohydrates: 29g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 1799mg | Potassium: 871mg | Fiber: 8g | Sugar: 6g | Vitamin A: 897IU | Vitamin C: 31mg | Calcium: 58mg | Iron: 3mg
