Best Easy To Make Instant Pot Tortilla Soup Recipe

Instant Pot Chicken Tortilla Soup Kristine's Kitchen

WEBDec 18, 2021 · Add the onion and cook, stirring, until softened, about 3 minutes. Turn off Instant Pot. Stir in the minced garlic. Add the diced …

1. Add olive oil to Instant Pot insert and turn on saute function. Add the onion and cook, stirring, until softened. Turn off Instant Pot. Stir in the minced garlic.
2. Add the diced green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth. Stir well. Nestle the chicken into the mixture.
3. Place the lid on and set it to the closed position. Turn the steam valve to the sealing position.
4. Set the Instant Pot to manual/pressure cook, high pressure, for 9 minutes. When the cook time is done, allow the pressure to release naturally for 10 minutes (this means just leave the Instant Pot alone for 10 minutes). Then, carefully turn the steam valve to the venting position to release the remaining pressure. I usually do this with the handle of a long spoon.

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Chicken Tortilla Soup (Instant Pot or Stovetop) Feasting At Home

WEBFeb 6, 2018 · Add the chicken (whole), tomatoes, black beans, and chilies. Add chicken stock, water, salt and all the spices. Give a …

1. Set the Instant pot to the Saute function. Saute onions in the oil for 3-4 minutes while you prep the garlic, carrots and celery. Add them to the pot, and saute 3-4 minutes. (If using granulated garlic, add later with the spices)
2. Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans ( or canned, drained), chicken stock, water, salt and all the spices. Give a good stir, and set the Instant pot to pressure cook on high. If using dry black beans, pressure cook 25 minutes. If using canned black beans, pressure cook for 14 minutes (same for either fresh or frozen thighs).
3. Manually let the pressure out, covering steam with a kitchen towel. (Or feel free to let the pressure release naturally.)
4. Shred chicken thighs with two forks (either right in the pot, or on a cutting board). The soup will thicken. (At this point you could add corn, and return to saute setting for a few minutes.) Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. ( If the soup tastes bland, it probably needs more of each.)

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