Instant Pot Chicken Tortilla Soup
 
 
Ingredients
  • 1 onion, chopped
  • ½ jalapeno pepper, minced
  • 1 red pepper, chopped
  • 4 garlic cloves, minced
  • 1Tbsp olive oil
  • 1-1.5 pounds of chicken breasts or thighs
  • 4 cups broth
  • 1, 15-ounce can fire-roasted tomatoes
  • 2 tsp cumin
  • 1 tsp chili powder
  • ½ tsp oregano
  • ½ tsp salt
  • 2, 15-ounce cans pinto beans, rinsed and drained
  • 1, 15-ounce can black beans, rinsed and drained
  • one lime juiced
  • Toppings
  • avocado slices
  • cheese
  • tortilla chips
  • cilantro
Instructions
  1. Chop the onion, jalapeno, and red pepper and set aside. Add 1 Tbsp oil to instant pot and saute veggies for about 5 minutes, adding the garlic the last minute of cooking (sautéing is optional).
  2. Add chicken, broth, tomatoes, and spices. Pressure cook on high for 15 minutes (20 minutes if using frozen chicken).
  3. When done, do a quick release and carefully take out the chicken and shred it with a knife and fork.
  4. Add the shredded chicken, beans, and the juice of a lime. Slow-cook on low cook until you are ready to eat.
Recipe by Maryann Jacobsen at https://maryannjacobsen.com/instant-pot-chicken-tortilla-soup-recipe/