Instant Pot Chicken Tortilla Soup
This is the best ever Instant Pot Chicken Tortilla Soup recipe. Made from scratch and in a fraction of the time! Loaded with chicken, vegetables and tasty Mexican flavor, it's delicious and healthy.
Servings: 6
Calories: 284kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 1 poblano pepper diced
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 3 cups low sodium chicken broth
- 796 ml canned fire roasted tomatoes
- 540 ml canned black beans drained and rinsed
- 1 lb boneless skinless chicken breasts
Instructions
- Heat the Instant Pot using the Sauté function. Add the olive oil, diced onion, and diced poblano. Cook, stirring occasionally, until the onions are soft and translucent-- about 4 minutes.
- Next add the garlic, chili powder, cumin, paprika, and oregano. Stir and cook for an additional minute.
- Add the chicken broth, roasted tomatoes, black beans, and chicken breasts. Stir gently.
- Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook- Manual for 12 minutes.
- Once the Instant Pot has finished cooking, allow the pressure to release naturally for 5 minutes. Then, turn the valve to the “venting position” to release any additional pressure.
- Remove the chicken and shred or slice it. Return it to the pot and stir to combine.
- Serve the soup, garnished with your choice of toppings.
Notes
- Poblano peppers are like a spicier version of a green pepper-- but feel free to swap out any kind of bell pepper you like-- or leave it out entirely.
- See post for more tips, substitutions, storage and leftovers
Nutrition
Serving: 1g | Calories: 284kcal | Carbohydrates: 24g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 494mg | Fiber: 9g | Sugar: 5g