Instant Pot Chicken Tortilla Soup Food

INSTANT POT CHICKEN TORTILLA SOUP

Steps:

• On Instant Pot, press Saute and wait until display says Hot. Add 1 tbsp oil and garlic; saute for about 1 minute. Press Cancel.
• Add half of tortilla strips, chicken, black beans, corn, broth, tomato sauce, chipotle in adobo, cumin, chili powder, salt and pepper.
• Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
• While soup is cooking, preheat large ceramic non-stick skillet on medium heat and swirl remaining 1 tbsp of oil to coat. Add tortilla strips and cook for 5-7 minutes or until crispy, stirring occasionally. Or skip this step and use tortilla chips.
• After Instant Pot has finished cooking, release pressure using Quick Release method.
• Open the lid and shred chicken with 2 forks right in the pot. Stir to combine.
• Serve hot with tortilla strips and garnishes.

INSTANT POT® CHICKEN TORTILLA SOUP

Steps:

• Place zucchini, shallots, poblano peppers, and carrots in a multi-cooker (such as Instant Pot®). Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened, about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 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 lid. Transfer chicken thighs to a plate and remove skin, bones, and any cartilage. Shred into bite-sized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.

INSTANT POT CHICKEN TORTILLA SOUP

Steps:

• Serve the soup: Ladle the soup into bowls. Top each bowl with shredded cheese, sliced avocado, and cilantro. Serve with wedges of lime and tortillas alongside.

CHICKEN TORTILLA SOUP

Steps:

• Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
• Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
• Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
• Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
• Serve immediately.

CHICKEN TORTILLA SOUP IN THE INSTANT POT®

Steps:

• Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Poultry setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
• Remove chicken and shred with two forks. Return chicken to the soup. Ladle into individual bowls to serve and top with crushed tortilla chips.

INSTANT POT® CHICKEN AND TORTILLA SOUP

Steps:

• Combine chicken broth, tomatoes, corn, onion, cauliflower rice, quinoa, garlic, chili powder, cumin, paprika, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Add chicken breast. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile heat oil in a skillet over moderately high heat. Add tortilla strips and cook until golden, about 1 minute. Remove with a slotted spoon and drain on paper towels.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and shred or cut into bite-sized pieces.
• Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.

INSTANT POT CHICKEN TORTILLA SOUP

Steps:

• Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 3 to 4 minutes. Add the canola oil to the pot, then add the onion, garlic and 1 teaspoon salt; cook until the onion is tender, stirring frequently, 6 to 8 minutes. Turn off the Instant Pot and stir in the ancho chili powder and a splash of the chicken broth and cook in the residual heat for 1 minute, stirring constantly and scraping up any browned bits from the bottom of the pot with a wooden spoon or heatproof silicone spatula.
• Add the chipotle in adobo, chicken thighs, black beans, tomatoes, remaining chicken broth and 1 teaspoon salt to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
• Remove the chicken thighs from the pot and transfer to a bowl. Stir the corn into the hot soup. Shred the chicken meat with 2 forks, then put it back in the soup. Season with more salt if needed.
• Ladle into soup bowls and serve with desired toppings.