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Best Instant Pot Chicken Tortilla Soup
Best Instant Pot Chicken Tortilla Soup
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Spicy Instant Pot chicken tortilla soup: Flavorful blend of veggies, herbs, black beans, and lime, made easy from scratch.
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 chili powder
  • 1 teaspoon dried oregano
  • 0.25 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
Instructions:
  • In a multi-cooker like an Instant Pot, combine zucchini, shallots, poblano peppers, and carrots. Mix in cumin, salt, chili powder, oregano, and cayenne. Drizzle with oil, then set cooker to Saute function. Cook and stir until slightly softened, approximately 5 minutes. Add tomatoes, nestle in chicken thighs, and pour in stock. Tuck in bay leaves.
  • Securely seal the lid and set pressure to high following the manufacturer's guidelines. Cook for 15 minutes. Let pressure naturally release for 10 to 15 minutes.
  • As per the manufacturer's instructions, let the pressure release naturally for 10 to 40 minutes. Remove the lid and transfer the cooked chicken thighs to a plate. Discard the skin, bones, and cartilage, then shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and mix in the black beans and lime juice.

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