Instant Pot Chicken Tortilla Soup
Chicken tortilla soup: enjoy this incredible Instant Pot recipe, bursting with flavor and ready in minutes. Perfect for a comforting meal.
Ingredients
- 2 tablespoons avocado oil (or olive oil)
- 1 cup chopped onions (1 onion)
- 1/2 cup chopped celery (2 stalks)
- 1 cup chopped carrots (2 carrots)
- 1 jalapeno pepper (seeds/ribs removed and minced)
- 2 cloves garlic (minced)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups chicken stock
- 1 (14.5 ounce) can crushed tomatoes
- 6 corn tortillas (cut into strips)
- 1 pound boneless, skinless chicken breasts
- 1/4 cup fresh cilantro (chopped)
- 2 tablespoons fresh lime juice
Instructions
- Press the SAUTE button on the Instant Pot and let preheat for 1-2 minutes. Add the avocado oil, onion, celery, carrots and jalapeno. Cook for 3-4 minutes until the vegetables start to soften.
- Turn off the Instant Pot and stir in the garlic, spices and salt. The pot will still be plenty hot, but turning off the Instant Pot at this point helps prevent the garlic from burning.
- Add the chicken stock, crushed tomatoes, corn tortillas and chicken. Close the Instant Pot and press MANUAL (or high pressure) and set timer for 7 minutes. When the time is up let the pressure release naturally for 10 minutes before releasing the rest of the steam.
- Take out the chicken breast and shred with a fork. Add back to the soup. Stir in the cilantro and lime juice. Add a little more stock or water if the soup has thicken too much (it can differ depending on the type of corn tortillas you use) and season to taste. Enjoy!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.