Hey friends!

I came across this Insta Pot Chicken Tortilla Soup recipe that I just had to share! Mexican-inspired food is some of my favorite cuisine. I typically “eye-ball” my ingredients, so measurements aren’t exact but approximate. Enjoy and let me know what you think in the comments!

Prep Time: 15 minutes

Cook Time: 20 minutes

I use this 6-Quart Insta Pot with this recipe.

Ingredients:

• 1 can whole corn

• 1 can black beans

• 1-2 cups diced carrots

• 1-2 cups diced celery

• 1 cup diced red bell pepper

• 2 tsp sea salt

• 2 tsp ground cumin

• 1 tsp chili powder

• 1 tsp red pepper powder

• 2 tsp dried oregano

• 3-4 garlic cloves

• 2 tbsp. Olive oil

• 1 whole white onion

• 1 lb. chicken breast

• 64 oz. chicken stock (or half chicken stock / half water for a lighter taste)

Toppings

• Fresh avocado

• Fresh cilantro

• Fresh sliced jalapeño

• Shredded cheese

• Fresh squeeze of lime!

• Sour Cream

• Tortilla strips / chips

How to prepare it:

Chop up the onion and garlic cloves and cook for 3-4 minutes on the saute setting with olive oil. After the onions cook down a bit, add your carrots, celery, red bell pepper. Allow those to cook for another 3-4 minutes.

Turn off the saute setting and add your drained/rinsed corn, black beans, spices and whole chicken breast. Top with your chicken stock and give it a good mix before covering with the lid.

Turn your Insta Pot setting on to High Pressure Cook for 14 minutes. When the pressure cooker is finished, do a manual steam release (I usually cover the vent with a kitchen towel so the moisture and steam doesn’t ruin my overhead cabinets). 

Shred the chicken breast and add all of your favorite toppings before serving!