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Instant Pot Chicken Tortilla Soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Instant Pot chicken tortilla soup topped with avocado, cilantro, and jalapeno - ready in under an hour!
Ingredients:
  • 0.5 pound skinless, boneless chicken breast
  • 0.5 cup peeled and chopped carrot
  • 0.5 cup sliced celery
  • 1 (15 ounce) can black beans, rinsed and drained
  • 0.5 cup frozen whole kernel corn, thawed
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 (32 ounce) carton Swanson® Chicken Broth (4 cups)
  • 2 (8 inch) corn tortillas, cut into strips
  • 2 tablespoons chopped fresh cilantro, or to taste
  • 1 avocado, chopped
  • 1 jalapeno pepper, sliced, or to taste
Instructions:
  • Season the chicken generously with salt and pepper, then combine it in the 6-quart Instant Pot with carrot, celery, beans, corn, tomato paste, cumin, chili powder, and Swanson® Chicken Broth.
  • Secure the lid and seal the pressure release valve. Pressure cook on High for 5 minutes, then quick-release the pressure after cooking is finished.
  • Take out the chicken from the pot, shred it, and add it back. Season according to taste. Serve garnished with tortilla strips, chopped cilantro, avocado, and sliced jalapeño, if preferred.

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