How to Make Best Instant Pot Chicken Tortilla Soup - A Step-by-Step Guide

If you are a fan of Tex-Mex flavors and hearty soups, then you are going to love this Best Instant Pot Chicken Tortilla Soup recipe. This soup is packed with tender chicken, a medley of vegetables, and bold spices, making it a comforting and satisfying meal that can be ready in just a fraction of the time it traditionally takes.

Using an Instant Pot for this recipe not only cuts down on the cooking time, but it also allows all the flavors to meld together beautifully, resulting in a r...

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Ingredients

  • 2 zucchini, chopped, or to taste
  • 4 shallots, chopped
  • 2 poblano peppers, seeded and chopped, or more to taste
  • 2 carrots, peeled and diced
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon grapeseed oil
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 4 large bone-in, skin-on chicken thighs
  • 6 cups chicken stock
  • 2 bay leaves, or more to taste
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 lime, juiced

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 5 mins
  • Servings: 8

  • Place zucchini, shallots, poblano peppers, and carrots in a multi-cooker (such as Instant Pot). Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened, about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves.
  • Close and lock the lid. Select high pressure 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, 10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin, bones, and any cartilage. Shred into bite-sized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.
  • Nutrition

    244 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 53mg
    • Sodium: 1170mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 20g
    • Vitamin C: 30mg
    • Calcium: 64mg
    • Iron: 3mg
    • Potassium: 636mg