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Instant Pot Chicken and Vegetable Tortilla Soup
Instant Pot Chicken and Vegetable Tortilla Soup
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Mexican-inspired Instant Pot tortilla soup with juicy boneless chicken thighs.
Ingredients:
  • 1 tablespoon olive oil, or more as needed
  • 1 (4 ounce) can chopped green chilies
  • 1 medium onion, diced
  • 1.5 cups diced carrots
  • 1 cup diced celery
  • 5 cloves garlic, chopped
  • 2 pounds boneless, skinless chicken thighs
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (10 ounce) package frozen corn
  • 1 (8 ounce) can red enchilada sauce
  • 4.5 cups chicken broth
  • 2.5 cups water
  • 3 large red potatoes, chopped
  • 1 medium lime, juiced, or more to taste
  • 1 tablespoon salt
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon ground dried chipotle pepper
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 cup tortilla strips
Instructions:
  • Heat olive oil in a multi-functional pressure cooker on Saute mode. Cook green chilies and onion for 3 to 4 minutes until softened. Stir in carrots, celery, and garlic; saute for another 3 to 4 minutes.
  • Combine all ingredients in a large pot and mix thoroughly.
  • Securely seal the lid, choosing high pressure as per manufacturer's guidelines. Set the timer for 14 minutes, then patiently wait 10 to 15 minutes for the pressure to reach its peak.
  • Let the pressure release naturally as per the manufacturer's instructions for 10 to 40 minutes. Unlock and lift the lid. Shred the chicken meat, then add it back to the pot. Serve topped with tortilla strips.

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