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Instant Pot® Chicken and Tortilla Soup
Instant Pot® Chicken and Tortilla Soup
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Make tasty Instant Pot tortilla soup in less than 1 hour. Garnish with sour cream, cheese, and avocado.
Ingredients:
  • 1 (32 fluid ounce) container chicken broth
  • 1 (15 ounce) can fire-roasted diced tomatoes
  • 1.5 cups frozen corn
  • 0.5 cup cauliflower rice
  • 0.25 cup quinoa
  • 3 cloves garlic
  • 2 teaspoons chili powder
  • 3 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 pound chicken breast
  • 3 tablespoons vegetable oil for frying
  • 2 (8 inch) corn tortillas, cut into bite-sized strips
Instructions:
  • In a multi-functional pressure cooker (such as Instant Pot®), mix chicken broth, tomatoes, corn, onion, cauliflower rice, quinoa, garlic, chili powder, cumin, paprika, salt, and pepper. Add chicken breast, seal the lid, and set to high pressure for 7 minutes following the manufacturer's guidelines. Wait for pressure to build for 10 to 15 minutes.
  • Heat oil in a skillet over high heat. Add tortilla strips and cook until golden, approximately 1 minute. Remove with a slotted spoon and place on paper towels to drain.
  • Follow the manufacturer's instructions for natural pressure release for about 15 minutes. Then carefully use the quick-release method following the manufacturer's guidelines for about 5 minutes. Unlock the lid and shred or cut the chicken into bite-sized pieces.
  • Place the chicken back into the pot to heat through. Serve the soup in bowls and garnish with crispy fried tortilla strips.

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