Quick And Easy Instant Pot Chicken Tortilla Soup Recipe: With a jar of salsa and taco sauce, this Instant Pot Chicken Tortilla Soup is a quick and easy 30-minute recipe that tastes great! For the best meal for the whole family, just put chicken, peppers, onions, beans, and corn in a pressure cooker. On a busy evening, this classic Mexican food is great. You can make it as spicy or mild as you like.
Quick And Easy Instant Pot Chicken Tortilla Soup Recipe
IngredientsÂ
- 1 ½ lbs. chicken breasts
- 2 Tbsp. oil avocado or olive oil
- 1 cup onion red or sweet, finely diced
- 1 green bell pepper finely diced
- 4 cups chicken broth regular sodium
- 16 oz. jar salsa mild or medium*
- 3 Tbsp. homemade taco seasoning or store bought*
- ½-¾ tsp. salt to taste
- 15 oz. can black beans rinsed and drained
- 15 oz can whole kernel corn drained
- 1 lime juiced
Optional Toppings:
- Tortilla chips
- Cilantro
- Green Onions
- Avocado
- Sour Cream
InstructionsÂ
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Sauté Vegetables: Set a 6-quart Instant Pot to the sauté function and add oil, onions, and bell pepper. Sauté for 3-4 minutes, or until vegetables become tender.2 Tbsp. oil,1 cup onion,1 green bell pepper
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Scrape the Pot:Â Pour in chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.4 cups chicken broth
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Add Seasonings, Corn, and Beans: Mix in salsa, taco seasoning, and salt. Place chicken breasts down into the liquid, making sure they’re completely submerged. Add rinsed and drained corn and black beans.1 ½ lbs. chicken breasts,16 oz. jar salsa,3 Tbsp. homemade taco seasoning,½-¾ tsp. salt,15 oz. can black beans,15 oz can whole kernel corn
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Pressure Cook:Â Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve.
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Shred Chicken:Â Shred the chicken breasts when the soup is done cooking. Stir in fresh lime juice just before serving.1 lime
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Serve soup with tortilla chips, fresh cilantro, green onions, sliced avocado, or sour cream. Enjoy!
Meal Prep and Storage
- To Prep-Ahead:Â Dice the peppers and onions and make the taco seasoning. Or, since soup flavors improve with time you can make the entire recipe in advance.
- To Store:Â Leftover soup will last in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze:Â Store in a freezer-safe container for up to 6 months.
- To Reheat:Â Add the leftovers to a bowl and warm up in the microwave or heat up in a medium-sized skillet over medium-low heat.
Nutrition
- Calories:Â 266kcal
- Carbohydrates: 29g
- Protein:Â 24g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 54mg
- Sodium:Â 1799mg
- Potassium: 871mg
- Fiber:Â 8g
- Sugar: 6g
- Vitamin A:Â 897IU
- Vitamin C:Â 31mg
- Calcium:Â 58mg
- Iron:Â 3mg
