Instant Pot Recipe: Chicken Tortilla Soup

 

I’ve had an Instant Pot for over 2.5 years and I really do love it. There is certainly a learning curve and learning which kind of recipes work best for your family! I use mine weekly for plain white rice and/or soup! Rice is easy; I don’t have to worry about it boiling over or turning the stove off when done. And I really love white rice. But even better, is using the Instant Pot for soup. I can make a soup or chicken and dumplings taste like it has been cooking all afternoon. It really blends flavors together so quickly and it’s so easy!

My favorite Instant Pot soup is Chicken Tortilla Soup. I make it all the time. I like it because it’s yummy of course, but it’s so easy! I put this soup together in 15 minutes. I timed it. Tonight, I walked in from work at 5:54, I took off my jacket, washed hands, etc. and from 6-6:15, I got all the ingredients inside the pot and got it started! I did zero work beforehand. I just had to get canned goods from the pantry, spices from the cabinet, and chicken from the fridge.  I didn’t dirty a single thing except a fork to transfer raw chicken and a spoon to scoop in some minced garlic. How’s that for lack of dirty dishes?!

If you know me, I’m not a recipe follower when it comes to cooking dinner. I’ll follow a recipe when I have to for baking and canning, but for dinner, I don’t have time to measure things. I wouldn’t have gotten this in the pot in under 15 minutes had I taken time to measure. So, I do apologize for the lack of “recipe”, but I’ll tell you what I used this time around but it certainly changes every time. This soup is super flexible so use what you like and have on hand. No canned tomatoes? Use fresh! Have fresh onion/pepper to dice? Be my guest! Hate corn? Leave it out! Love beans? Add extra!

Ingredients I Used:

  • 3 chicken breasts
  • 4 cups of chicken stock
  • 1 can of black beans
  • 1 can of corn (could use frozen)
  • 1 quart of canned tomatoes (these are from my garden – You can also use 1-2 regular sized cans from the store)
  • Onion (I used dehydrated to save time)
  • Minced garlic (fresh, refrigerated, powdered, whatever!)
  • Cilantro (I had dried)
  • Chili powder (to taste)
  • Taco Seasoning and/or Cumin (to taste)
  • Salt/Pepper (to taste)
  1. The first thing I do is put the pot on Saute, add some oil, and add my chicken. I just slightly cook it so it’s a little golden on both sides. This isn’t necessary but I feel like it helps get things going while I get out my spices.
  2. Add all other ingredients (spices, chicken stock, beans (drained), corn (drained), garlic, onion, tomatoes).
  3. I use the “Soup” setting for 8 minutes.
  4. The soup did take 25 minutes to come to pressure in my Instant Pot. It seems like others online have much faster Instant Pots than I do, so if yours is slow too, don’t feel alone.
  5. I let the soup have a 10 minute natural release and then I opened the vent.
  6. I quickly shred the chicken, but it usually falls apart with ease.
  7. Serve with tortilla chips, avocado, cheese, sour cream, tomatoes, salsa, guacamole, etc – whatever you have on hand!
  8. I store leftovers in canning jars in the fridge. The pints are the perfect size for lunch, quarts are a good 2-person dinner. I also like to freeze my soups in Foodsaver bags for quick meals!

This made 6 pints/servings (12 cups). Feel free to add/decrease as needed.