Instant Pot Chicken Tortellini And Vegetable Soup Food

INSTANT POT® CHICKEN AND VEGETABLE TORTILLA SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.
• Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.

INSTANT POT CHICKEN TORTELLINI AND VEGETABLE SOUP RECIPE

Steps:

• Place chicken breasts in the bottom of the Instant Pot.
• Add carrots, celery, onion on top.
• Pour chicken broth and water over chicken and vegetables. Add dried parsley, dried thyme, and garlic powder. Place bay leaves on top.
• Place the lid on the Instant Pot and place the MANUAL or PRESSURE COOK button. Set timer for 20 minutes.
• When the timer is finished, let the Instant Pot do a QUICK RELEASE of the pressure
• Remove chicken from the Instant Pot and shred it with two forks and then return the chicken to the Instant Pot.
• Remove the lid and press the SAUTE button. Add in the tortellini and salt and pepper. Cook for about 5 minutes or until tortellini reaches desired tenderness.
• Serve topped with fresh parsley.