Pressure Cooker Chicken Tortilla Soup Food

PRESSURE-COOKER CHICKEN TORTILLA SOUP

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure., Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.

PRESSURE COOKER TORTILLA SOUP

Steps:

• Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. Add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. Stir tomatoes into onion mixture and cook until warmed, about 1 minute.
• Transfer tomato mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer tomato puree back to pressure cooker.
• Stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. Cover and lock pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Lower heat to medium-low; cook for 20 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.
• Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
• Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.

PRESSURE COOKER CHICKEN TORTILLA SOUP

Steps:

• 1. Push the SAUTE button on your pressure cooker and add the oil.
• 2. Trim the chicken breasts and season both sides with southwest seasoning (I like McCormick Chipotle Seasoning).
• 3. Brown the chicken breasts for 1-2 min on each side.
• 4. Add chicken broth as well as the next 8 ingredients. TIP: If you have picky kids who do not like veggie chunks, you can puree the tomatoes and tomato + Pepper mix in a food processor before adding it to the soup.
• 5. Turn off the SAUTE function on your pressure cooker and set the pressure cooker to medium and cook for 25 minutes.
• 6. When the soup is done cooking, use tongs to shred up the chicken.
• 7. Serve with tortilla strips and shredded cheese.

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.