Pressure Cooker 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:

• Preheat oven to 350°F. Spray 6-quart electric multicooker pot with avocado oil spray. Select sauté function and heat until hot. Add corn to pot and cook undisturbed 5 minutes, until it starts to brown. Stir in spices and cook until fragrant, about 1 minute. Turn multicooker off.
• Add onion, bell pepper, garlic, chicken thighs, undrained tomatoes, black beans, broth, salt and pepper to pot. Lock lid in place and close pressure release valve. Select high pressure cook function and set timer for 12 minutes.
• Meanwhile, spray a large baking sheet with avocado oil spray. Spread tortilla strips out in a single layer on baking sheet. Spray top of tortilla strips lightly with avocado oil spray. Bake until crisp and lightly browned, 14 to 16 minutes, turning once.
• When time is up on the multicooker, carefully open the valve to quick release steam. Carefully remove lid. Use tongs to shred chicken into bite-sized pieces. Serve chicken tortilla soup with avocado, cilantro and tortilla strips.

RICE COOKER CHICKEN TORTILLA SOUP

Steps:

• Pre-heat rice cooker. Place Olive Oil, Onions and Garlic in the inner pot and saute for 3-5 minutes, stirring frequently. Add chicken and brown on all sides, stirring occassionally. Add broth, carrots, tomatoes, chiles, corn and rice. Close rice cooker and cook until rice is done (approximately 20 minutes).
• To serve:.
• Break up a handful of chips into bowl. Ladle soup over top and sprinkle with cheese. Makes 8 servings.

PRESSURE COOKER CHICKEN ENCHILADA SOUP

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. When oil is hot, add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 7 minutes; quick-release any remaining pressure. , Remove chicken from pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with toppings as desired.

PRESSURE COOKER CHICKEN TORTILLA SOUP

Steps:

• Cut the onion into chunks and place them into the Manual Food Processor; process until coarsely chopped. Cut the top off the bell pepper and remove the seeds and veins with the Scoop Loop®. Cut the bell pepper into strips with the Quick Slice.Set the Quick Cooker to the SEAR setting and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, bell pepper, and garlic pressed with the Garlic Press. Cook uncovered for 3-5 minutes, stirring occasionally.* Press CANCEL.Add the chicken, corn, seasoning, salt, tomatoes, and black beans. Lock the lid and select the CUSTOM setting. Adjust the time to 10 minutes. Press START. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.Meanwhile, spiralize the zucchini with the ribbon blade of the Veggie Spiralizer. Trim the noodles with the Kitchen Shears.Remove the chicken from the inner pot* and chop using the Salad Chopper. Select the SEAR setting and press START. Add the zucchini and broth and simmer for 10 minutes. Return the chicken to the pot and serve.