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.
Nutrition Facts : Calories 141 calories, Fat 3g fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 580mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
CHICKEN TORTILLA SOUP IN THE INSTANT POT®
Everyone asks for this recipe... It's easy to make and adapt to your own level of spiciness. Kids love it! And for the kids who don't, you can use some of the shredded chicken in a quick chicken quesadilla! Win-win! Optional toppings and mix-ins: avocado slices, shredded Mexican cheese, rice, sour cream, and chopped cilantro.
Provided by Penny Momma
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 24.5 g, Cholesterol 35.1 mg, Fat 3.3 g, Fiber 6 g, Protein 18 g, SaturatedFat 0.6 g, Sodium 1440.3 mg, Sugar 2.6 g
INSTANT POT® MEXICAN CHICKEN SOUP
This recipe offers yet another interesting variation on chicken soup made in the Instant Pot®, this time with some spicy heat from canned chipotle peppers and chili powder.
Provided by richgator
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 22
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic. Saute until onion is soft and translucent, 3 to 4 minutes. Add stock, chicken, beans, tomatoes, chiles, carrots, celery, salt, cumin, chili powder, oregano, and adobo sauce. Stir well. Close and lock the lid. Choose manual high pressure and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken and shred using 2 forks. Return chicken to the pot. Season with lime juice and adjust salt, if necessary.
- Ladle soup into bowls and top with tortilla strips, Cheddar cheese, sour cream, avocado, jalapeno pepper, and hot sauce.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 38.1 g, Cholesterol 65.9 mg, Fat 26.9 g, Fiber 7.8 g, Protein 24.1 g, SaturatedFat 7.4 g, Sodium 1589.9 mg, Sugar 3.6 g
INSTANT POT CHICKEN TORTILLA SOUP RECIPE BY TASTY
Comfort food gives us that warm-fuzzy feeling with this quick and easy version of a classic Mexican dish. Made with chicken, vegetables, and a blend of spices in an Instant Pot, you'll be curling up with a bowl of this delicious soup in no time. Top it off with tortilla strips, cilantro, avocado, crema, Panela cheese, and lime wedges to balance out the spice.
Provided by Betsy Carter
Categories Lunch
Time 1h15m
Yield 4 servings
Number Of Ingredients 24
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!
Nutrition Facts : Calories 1362 calories, Carbohydrate 118 grams, Fat 83 grams, Fiber 13 grams, Protein 37 grams, Sugar 23 grams
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INSTANT POT CHICKEN TORTILLA SOUP | FEASTING AT HOME
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- Set the Instant pot to the Saute function. Saute onions in the oil for 3-4 minutes while you prep the garlic, carrots and celery. Add them to the pot, and saute 3-4 minutes. (If using granulated garlic, add later with the spices)
- Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans ( or canned, drained), chicken stock, water, salt and all the spices. Give a good stir, and set the Instant pot to pressure cook on high. If using dry black beans, pressure cook 25 minutes. If using canned black beans, pressure cook for 14 minutes (same for either fresh or frozen thighs).
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- Shred chicken thighs with two forks (either right in the pot, or on a cutting board). The soup will thicken. (At this point you could add corn, and return to saute setting for a few minutes.) Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. ( If the soup tastes bland, it probably needs more of each.)
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- When cycle is complete, let pressure release naturally about 10-15 minutes. Remove chicken breasts and shred.
- Combine all ingredients (except toppings) in the slow cooker. Cook on Low for 5-6 hours or High for 3-4 hours. Shred the chicken. Serve with toppings and tortilla strips if desired.
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- Place the chile pieces in a blender and pour in the boiling water. Let soak for 10 minutes, until the chiles are softened, then drain off and discard the water.
- Cut 1 tomato into quarters and scoop out and discard the core and seeds. Roughly chop the quarters and add to the blender. Core, seed, and finely dice the second tomato and set aside.
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