Instant Pot Chicken Tortilla Soup Recipe By Tasty

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.

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.

CHICKEN TORTILLA SOUP RECIPE BY TASTY

Steps:

• In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
• Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
• Add broth, stir and bring to a simmer.
• Add chicken and allow to heat through.
• Serve with a sprinkle of tortilla strips and cilantro.
• Enjoy!

INSTANT POT CHICKEN TORTILLA SOUP RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Set the Instant Pot timer for 20 minutes and turn to the sauté setting. Add the olive oil and heat until shimmering. Add the onion and cook until translucent, about 3-5 minutes.
• Add the carrots, celery, garlic, bay leaves, chicken breasts, and 2 teaspoons of salt. Pour in the chicken broth and water.
• Cover the Instant Pot and turn to the manual setting. Make sure the pressure valve is set to steam. Cook for the remaining 15 minutes.
• Meanwhile, make the tortilla strips: Slice the tortillas into ¼-inch (6 mm) wide strips. Spread the strips on a baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat, then spread in an even layer.
• Bake for 20 minutes, tossing halfway, until the tortilla strips are evenly browned and toasted.
• When the timer on the Instant Pot is done, carefully release the steam. When the steam is fully released, open the Instant Pot and transfer the chicken breasts to a cutting board or baking sheet. Use 2 forks to shred the chicken.
• Add the poblano pepper, fire-roasted tomatoes, chipotles in adobo, oregano, cumin, chili powder, cayenne, and 2 teaspoons of salt to the soup. Stir to incorporate.
• Cover the Instant Pot and turn to the Manual setting. Set the timer to 15 minutes to finish cooking the soup. Release the pressure valve when the timer is done.
• Return the shredded chicken to the soup and stir to incorporate.
• Ladle the soup into bowls. Serve with the tortilla strips, avocado, Panela cheese, cilantro and lime wedges.
• Enjoy!

INSTANT POT® CHICKEN AND TORTILLA SOUP

Steps:

• Combine chicken broth, tomatoes, corn, onion, cauliflower rice, quinoa, garlic, chili powder, cumin, paprika, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Add chicken breast. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile heat oil in a skillet over moderately high heat. Add tortilla strips and cook until golden, about 1 minute. Remove with a slotted spoon and drain on paper towels.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and shred or cut into bite-sized pieces.
• Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.