Instant Pot Chicken Tortilla Soup

Ingredients 🥬
1 onion
2-3 cloves garlic
sea salt
black pepper
2 Tbsp ancho chili powder *see notes
2 chicken breasts about 10 oz each
4 cups chicken broth
28 oz can fire-roasted tomatoes
6 corn tortillas
1 avocado
1 cup cilantro
1/4 cup queso fresco
2 limes

Instructions ✏️
Peel and finely chop onion and garlic.

Press the sauté button on the Instant Pot to preheat and once the display says hot, add a splash of oil (whichever you love) and add chopped onion and garlic to it. Sauté until translucent. Then add sea salt, pepper, and ancho chili powder and give it a fast stir.

Add a splash of chicken broth to deglaze the bottom with a spatula or wooden spoon. Remove all the stuck on onion to avoid the burn warning during the high-pressure cooking time.

Add the rest of the chicken stock, the chicken breasts as a whole, and then dump the whole can of fire-roasted tomatoes ON TOP and do not stir in. (*see notes)

put on the lid and turn the valve to the sealing position and set the Instant Pot to 10 minutes on high pressure. Then allow for full natural pressure release (this will take at least 15 minutes). (*see notes)

In the meantime, cut tortillas into thin strips and toast them on a baking sheet under the broiler for 3-6 minutes or until golden and crispy. Peel and cut avocado into slices, and wash and dry cilantro.

By now the Instant Pot should be finished. Remove the lid, take some tongs and remove the chicken breasts and put on a cutting board to shred with two forks.

Use an immersion blender or regular blender to blend the broth and tomatoes, then return the shredded chicken to the pot and give a fast stir.

Serve in a bowl and top with toasted tortilla strips, sliced avocado, fresh cilantro, crumbled queso fresco and drizzle the juice of half a lemon over it all. Enjoy!

Pintable recipe 🖨
https://greenhealthycooking.com/instant-pot-chicken-tortilla-soup/