Chicken Tortilla Soup (Instant Pot)
Chicken Tortilla Soup (Instant Pot)

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Alright, don’t linger, let’s plan this chicken tortilla soup (instant pot) menu with 12 elements which are undoubtedly easy to find, and we have to process them at the very least through 14 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients for Chicken Tortilla Soup (Instant Pot):
  1. You need 4 of Chicken Thighs, boneless & skinless
  2. Take 28 oz. - Canned Diced Tomatoes
  3. Need 6 oz. for Canned Diced Green Chilies
  4. Need 1/2 cup of Chicken Broth
  5. Get 1 of Onion, Diced
  6. Provide 1 tsp for Garlic, minced
  7. Give 1 tsp - Ground Cumin
  8. Provide 1 tsp - Salt
  9. Provide 1/4 tsp for Ground Black Pepper
  10. Provide 4 - Corn Tortillas, cut into thin strips
  11. Take 2 Tbsp - Fresh Cilantro, chopped
  12. Provide 1/2 cup Mexican Blend Shredded Cheese (Cheddar, Oaxaca, & Asadero)
Chicken Tortilla Soup (Instant Pot) step by step:
  1. Add chicken, diced tomatoes, diced green chilies, chicken broth, onion, garlic, ground cumin, salt, & black pepper to the Instant Pot.
  2. Mix well.
  3. Close & lock the lid.
  4. Turn steam release valve to ensure the pot is sealed.
  5. Press—PRESSURE COOK: Normal; Pressure Level: High; Time: 9 minutes.
  6. Press CANCEL (Keep Warm: On)
  7. Allow Natural Release for 10 minutes.
  8. Press steam release handle down for Quick Release.
  9. Remove chicken to a plate & shred into bite size pieces.
  10. Return chicken to the pot.
  11. Press SAUTÉ—Normal.
  12. Add corn tortilla strips & cilantro to the pot.
  13. Cook for 2 minutes stirring occasionally.
  14. Serve topped with shredded cheese blend immediately.

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