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Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, instant pot chicken tortilla soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Instant Pot Chicken Tortilla Soup - a fast and flavorful recipe that can be made using dry or canned beans, and using fresh or frozen thighs, or breast meat. Instant Pot chicken tortilla soup makes the perfect meal on a busy night! This Instant Pot soup is inspired by the traditional Mexican dish sopa de tortilla (aka tortilla soup).
Instant Pot Chicken Tortilla Soup is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Instant Pot Chicken Tortilla Soup is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have instant pot chicken tortilla soup using 18 ingredients and 8 steps. Here is how you cook it.
Active ingredients of Instant Pot Chicken Tortilla Soup:
- Get 2 lbs chicken breast and/or thighs
- Prepare 3 cloves garlic, minced
- Take 1 onion, diced
- Take 2 carrots, peeled and diced
- Make ready 1 medium red bell pepper, diced
- Prepare 4.5 oz can diced green chilies
- Prepare 15 oz can diced tomatoes
- Make ready 8 oz can tomato sauce
- Prepare 1/8 tsp cayenne pepper
- Prepare 1 1/2 tbls chilli powder
- Make ready 2 tbls cumin
- Get to taste Salt and pepper
- Make ready 2 bay leaves
- Prepare 7 cups chicken broth
- Prepare 1 cube rapunzel broth cubes
- Take 1/4-1/2 cup chopped cilantro
- Prepare 1/2 lime juiced
- Make ready Toppings: tortilla chips, diced avocado, shredded Mexican cheese
Will you try making this electric pressure cooker chicken tortilla soup recipe? Until then, I hope you guys find the chunkiest sweater for this soup. It's so perfect - it's made in the Instant Pot (which basically means this is the easiest recipe ever), and the chicken is so amazingly tender, it just melts in your mouth. But back to this Instant Pot chicken tortilla soup recipe!
To Make Instant Pot Chicken Tortilla Soup:
- Saute chicken until brown on all sides. *Don't brown if it's frozen. Add the chicken after the veges are sauteed.
- Add the onion, carrots, garlic, and red bell pepper. Saute for 5 minutes.
- Add the canned ingredients.
- Add the remaining ingredients, except for the fresh cilantro.
- Put the lid on the instant pot and place the vent to seal. Press cancel, then press the Soup button. 30 minutes should appear.
- When the soup is done cooking, allow the pressure to naturally release for 15 min, then carefully release remaining pressure.
- Add the chopped cilantro and lime juice.
- Serve with desired toppings!
And it was one of those throw-it-all-in-and-press-a-button recipes that is totally hands off. My preferred cut of chicken for the Instant Pot is usually the chicken thigh. Because it is least likely to dry out. Easy tortilla soup in the instant pot. This soup is easy to make any time of day and have ready by dinnertime.
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