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Instant Pot Chicken Tortilla Soup

Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course dinner, lunch
Cuisine Mexican, Southwestern
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 4 cups chicken broth
  • 1 14.5oz can diced tomatoes, undrained
  • 1 15oz can black beans, rinsed and drained
  • 1 15oz can corn, drained
  • 1 lb chicken breasts, boneless, skinless
  • 1/4 cup chopped cilantro
  • To taste salt and pepper

Instructions
 

  • Turn Instant Pot to saute function. Add olive oil, onion and garlic and saute until softened, about 5 minutes.
  • Add cumin and chili powder and cook for 1 minute more.
  • Pour in chicken broth and diced tomatoes. Add black beans and corn.
  • Place chicken breasts in the Instant Pot.
  • Cancel saute function. Secure lid and set to high pressure for 8 minutes. Allow for 15 minutes natural pressure release, then quick release any remaining pressure.
  • Remove chicken from the Instant Pot and shred with two forks. Return shredded chicken to the pot.
  • Stir in cilantro. Season with salt and pepper to taste.
  • Serve hot with your favorite toppings (tortilla strips, avocado, sour cream, cheese).
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