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

Chicken tortilla soup is a classic Mexican dish that is both comforting and delicious. It’s a hearty and flavorful meal that is perfect for a chilly evening or anytime you’re craving some comforting, homemade soup. This Instant Pot® version of the dish makes it even easier to prepare, allowing you to enjoy this delicious soup in a fraction of the time.

This recipe is perfect for anyone who loves the flavors of Mexican cuisine and enjoys the convenience of using an Instant Pot®. Whethe...

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Ingredients

  • 1 (32 fluid ounce) container chicken broth
  • 1 (15 ounce) can fire-roasted diced tomatoes
  • 1 ½ cups frozen corn
  • 1 onion, chopped
  • ½ cup cauliflower rice
  • ¼ cup quinoa
  • 3 cloves garlic
  • 2 teaspoons chili powder
  • 3 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound chicken breast
  • 3 tablespoons vegetable oil for frying
  • 2 (8 inch) corn tortillas, cut into bite-sized strips

Information

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Additional Time: 20 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine chicken broth, tomatoes, corn, onion, cauliflower rice, quinoa, garlic, chili powder, cumin, paprika, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Add chicken breast. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile heat oil in a skillet over moderately high heat. Add tortilla strips and cook until golden, about 1 minute. Remove with a slotted spoon and drain on paper towels.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and shred or cut into bite-sized pieces.
  • Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.
  • Nutrition

    228 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 43mg
    • Sodium: 1345mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 20g
    • Vitamin C: 7mg
    • Calcium: 45mg
    • Iron: 2mg
    • Potassium: 348mg