Instant Pot Chicken Tortilla Soup

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

This Instant Pot soup is inspired by the traditional Mexican dish sopa de tortilla (aka tortilla soup). Traditionally, tortilla soup is made with fried corn tortillas and a chicken broth flavored with charred tomatoes and chile de árbol. In this recipe, we rely on chili powder for some heat, and instead of frying the tortilla chips, we bake them. If you want to avoid another dirty dish and want to skip this step, feel free to garnish each bowl with crushed tortilla chips instead!

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YIELDS:6 serving(s)
PREP TIME:10 mins
TOTAL TIME:45 mins

FOR THE SOUP
2 tbsp. extra-virgin olive oil
2 bell peppers, chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 1/2 lb. boneless skinless chicken breasts (about 3)
salt
Freshly ground black pepper
4 c. low-sodium chicken broth
1 c. water
1 (14-oz.) can chopped tomatoes
1 (15-oz.) can of black beans, rinsed and drained
1 c. frozen corn

FOR GARNISH
1/4 c. freshly chopped cilantro
4 small corn tortillas, cut into strips
1 tbsp. extra-virgin olive oil
salt
1 c. shredded Monterey Jack

Directions
Step 1
Preheat oven to 350°. Turn Instant Pot to Sauté setting and heat oil. When the oil is shimmering, add bell peppers and onion. Cook, stirring occasionally until vegetables are starting to soften, about 5 minutes. Stir in garlic, oregano, cumin, and chili powder. Season chicken generously with salt and pepper then add to Instant Pot. Add the remaining soup ingredients and close the lid. Set Instant Pot to Soup setting and set timer for 7 minutes.
Step 2
Meanwhile, on a big baking sheet, toss tortilla strips with oil and a pinch of salt. Bake until golden, about 20 minutes.
Step 3
When cooking is complete and air has been naturally released from Instant Pot, carefully remove the lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred the chicken. Stir chicken and cilantro into the soup. Season with salt and pepper, to taste.
Step 4
Garnish soup with tortilla strips, avocado, and cheese to serve.
1 avocado, chopped

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