A quick and flavorful chicken tortilla soup made easy with the Instant Pot. Perfect for a comforting meal on a busy day.
Preparation time
15min
Cooking time
10min
Ingredients
6 Servings
- 400 g black beans
- 500 g chicken breast
- 1000 ml chicken broth
- 2 tsp chili powder
- 20 g cilantro
- 300 g corn kernels
- 1 tsp cumin
- 400 g diced tomatoes
- 3 garlic cloves
- 1 lime
- 2 tbsp olive oil
- 1 onion
- 0.5 tsp pepper
- 1 tsp salt
- 100 g tortilla chips
Directions
Step 1
Set the Instant Pot to sauté mode and add olive oil.
Step 2
Add chopped onion and minced garlic, sauté until translucent.
Step 3
Add chicken breast, chicken broth, diced tomatoes, black beans, corn kernels, chili powder, cumin, salt, and pepper.
Step 4
Close the lid and set the Instant Pot to high pressure for 10 minutes.
Step 5
Once the cooking time is complete, allow a natural release for 10 minutes, then perform a quick release for the remaining pressure.
Step 6
Remove the chicken breasts, shred them, and return to the pot.
Step 7
Stir in lime juice and adjust seasonings if needed.
Step 8
Serve the soup hot topped with tortilla chips and chopped cilantro.