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Dump-and-Go Instant Pot Tortilla Soup
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Instant Pot Tortilla Soup: Quick, easy, and perfect for busy nights. Top with your favorite ingredients. Ready in 30 minutes.
Ingredients:
  • 2 (14.5 ounce) cans chicken broth
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 (5 ounce) cans chicken breast chunks, drained
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon seasoning salt
  • 0.5 teaspoon garlic powder
  • 1 (3.5 ounce) package tortilla strips, for garnish
  • 2 tablespoons shredded Mexican cheese blend, or to taste
Instructions:
  • Combine chicken broth, corn, black beans, chunk chicken, tomatoes with green chilies (and their juices), chili powder, seasoning salt, and garlic powder in an Instant Pot®; mix well.
  • Secure the lid tightly, then choose the high-pressure setting per the manufacturer's guidelines. Set the timer for 5 minutes and let it pressurize for 10 to 15 minutes.
  • Release pressure using quick-release method following manufacturer's instructions for 5 minutes. Carefully unlock and open the lid.
  • Serve the soup in bowls garnished with tortilla strips and your desired amount of shredded cheese.

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