Description
Everyone loves a good Chicken Tortilla Soup Recipe, and our Instant Pot version is going to be a new favorite. I love that I can throw all of this into the pressure cooker and it will be done in under 30 minutes! That’s a perfect easy meal for anyone.
Ingredients
Units
Scale
- 1 pound boneless skinless chicken breasts or thighs (your preference), cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin, divided
- 1 tablespoon olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 teaspoons of minced garlic
- 1 10 oz can green chile enchilada sauce
- 1 14.5 oz can of diced tomatoes with green chiles
- 1 1/2 cups frozen corn
- 1 15-oz can black beans
- 1 teaspoon ground chili powder
- 4 cups chicken broth
Instructions
- Dice chicken thighs, if you haven’t already.
- Drizzle olive oil on the bottom of Instant Pot and turn on saute setting to heat the oil.
- Season chicken with half the cumin, salt, and pepper, then place in the bottom of the Instant Pot.
- Add onion, bell pepper, and garlic.
- Saute for 5 minutes, or until the chicken is browned on all sides and the vegetables start to soften.
- Add frozen corn, black beans, the remaining spices, tomatoes with green chiles, enchilada sauce, and chicken broth.
- Stir well to combine.
- Add lid and set to seal.
- Set to soup setting for 25 minutes.
- All to come to pressure and cook. Allow to natural release for 2 minutes, then quick release remaining pressure.
- Serve with your favorite toppings and tortilla chips!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: chicken
- Method: pressure cooker
- Cuisine: american
