Instant Pot Tortilla Soup
Authentic and flavorful chicken tortilla soup comes together super easy in the Instant Pot!
Print
Pin
ingredients
- 1 Tbsp olive oil
- 1 yellow onion chopped
- 1 poblano pepper seeded and diced
- 5 cloves garlic minced
- 2 Tbsp tomato paste
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 Tbsp chili powder
- 2 lbs boneless skinless chicken thighs, trimmed
- 2 15 oz cans black beans drained & rinsed
- 2 4 oz cans diced green chilies
- 2 13.5 fluid ounce cans fire-roasted diced tomatoes with juices
- 4 cups chicken stock
- Salt & pepper to taste
- Toppings:
- 1 avocado halved, seeded, peeled and thinly sliced
- Mexican shredded cheese blend
- Chopped cilantro
- Tortilla chips
- Lime wedges
- Sour cream
instructions
- Set Instant Pot to Saute and add oil. Once hot, add onion and pepper. Cook until softened, stirring occasionally, about 4 to 5 minutes.
- Stir in garlic, tomato paste, and spices. Cook for 30 seconds until fragrant.
- Stir in chicken, beans, chiles, tomatoes, and stock.
- Set Instant Pot to Manual. Cook for 10 minutes on High pressure, then quick release pressure.
- Using tongs, remove chicken to a cutting board. Shred using two forks and return to the soup. Stir until combined.
- Taste and season with salt and pepper, as desired. I personally like to use 1/2 tsp of each.
- Serve immediately with toppings.