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Instant Pot Creamy Chicken Tortilla Soup

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner, lunch, Soup
Cuisine Mexican, Southwestern
Servings 10

Ingredients
  

  • 1.5 lbs Chicken Thighs
  • 8 cups Chicken Broth
  • 1 medium Yellow Onion diced
  • 2 cloves Garlic minced
  • 1 can Diced Tomatoes 14.5oz
  • 1 can Black Beans 15oz, rinsed and drained
  • 1 can Corn 15oz, drained
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 0.5 tsp Smoked Paprika
  • 0.25 tsp Cayenne Pepper optional
  • 0.5 cup Heavy Cream
  • to taste Salt
  • to taste Pepper

Instructions
 

  • Add chicken broth, onion, garlic, diced tomatoes, black beans, corn, chili powder, cumin, smoked paprika, and cayenne pepper to the Instant Pot.
  • Add chicken thighs to the Instant Pot.
  • Seal the Instant Pot and cook on high pressure for 15 minutes.
  • Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  • Remove chicken from the Instant Pot and shred with two forks or a hand mixer.
  • Return shredded chicken to the Instant Pot.
  • Stir in heavy cream and season with salt and pepper to taste.
  • Serve and top with your favorite toppings (tortilla strips, avocado, cheese, sour cream, etc.).
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