Pressure Cooker Tortilla Soup Recipes

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.

PRESSURE COOKER CHICKEN TORTILLA SOUP

Steps:

• Preheat oven to 350°F. Spray 6-quart electric multicooker pot with avocado oil spray. Select sauté function and heat until hot. Add corn to pot and cook undisturbed 5 minutes, until it starts to brown. Stir in spices and cook until fragrant, about 1 minute. Turn multicooker off.
• Add onion, bell pepper, garlic, chicken thighs, undrained tomatoes, black beans, broth, salt and pepper to pot. Lock lid in place and close pressure release valve. Select high pressure cook function and set timer for 12 minutes.
• Meanwhile, spray a large baking sheet with avocado oil spray. Spread tortilla strips out in a single layer on baking sheet. Spray top of tortilla strips lightly with avocado oil spray. Bake until crisp and lightly browned, 14 to 16 minutes, turning once.
• When time is up on the multicooker, carefully open the valve to quick release steam. Carefully remove lid. Use tongs to shred chicken into bite-sized pieces. Serve chicken tortilla soup with avocado, cilantro and tortilla strips.

PRESSURE COOKER TORTILLA SOUP

Steps:

• Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. Add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. Stir tomatoes into onion mixture and cook until warmed, about 1 minute.
• Transfer tomato mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer tomato puree back to pressure cooker.
• Stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. Cover and lock pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Lower heat to medium-low; cook for 20 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.
• Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
• Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.

INSTANT POT SEVEN CAN TORTILLA SOUP

Steps:

• Add all ingredients into your Instant Pot. Close the lid and make sure the knob is on sealing, NOT venting. Push the manual button, and set the timer for 4 minutes. Once the timer is done counting down, you can turn your knob to venting.
• Serve with shredded cheese, sour cream, diced avocados and tortilla chips

PRESSURE COOKER CHICKEN TORTILLA SOUP

Steps:

• 1. Push the SAUTE button on your pressure cooker and add the oil.
• 2. Trim the chicken breasts and season both sides with southwest seasoning (I like McCormick Chipotle Seasoning).
• 3. Brown the chicken breasts for 1-2 min on each side.
• 4. Add chicken broth as well as the next 8 ingredients. TIP: If you have picky kids who do not like veggie chunks, you can puree the tomatoes and tomato + Pepper mix in a food processor before adding it to the soup.
• 5. Turn off the SAUTE function on your pressure cooker and set the pressure cooker to medium and cook for 25 minutes.
• 6. When the soup is done cooking, use tongs to shred up the chicken.
• 7. Serve with tortilla strips and shredded cheese.

PRESSURE COOKER CHICKEN ENCHILADA SOUP

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. When oil is hot, add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 7 minutes; quick-release any remaining pressure. , Remove chicken from pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with toppings as desired.

INSTANT POT® CHICKEN QUINOA TORTILLA SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®). Add chicken stock, tomatoes, onions, and garlic to the pot. Place chicken breasts on top and sprinkle with chili powder, cumin, paprika, salt, and pepper. Add corn and cabbage on top; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 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 lid. Remove chicken from pot and place in a plate; shred with 2 forks. Put chicken back into the pot with cooked quinoa, lemon juice, and tortilla chips. Sprinkle with chopped cilantro.