Instant Pot Chicken Tortilla Soup

Healthy chicken tortilla soup made right in an instant pot! It's practically dump n' go and loaded with tender chicken, black beans, tomatoes, corn, and simmers in the pressure cooker, instant pot, or express cooker. Top with crushed tortilla chips, cheese, sour cream, and avocado for a healthy and easy dinner.

PREP TIME: 5 minutes

COOK TIME: 25 minutes

TOTAL TIME: 30 minutes

SERVINGS: 6 (1 1/2 cup) servings

INGREDIENTS:

-3 cans (14.5 ounce each) Chicken Broth

-1 can (15 ounce) Petite Diced Tomatoes

-3 Garlic Cloves, pressed or minced

-2 teaspoons Chili Powder

-2 teaspoon Cumin

-1/2 teaspoon Coriander

-1/2 teaspoon Salt

-1 can (15 ounce) Black Beans, drained and rinsed

-1 1/2 cups Frozen Corn

-1/4 cup chopped Cilantro

-1 Lime, squeezed

-1 1/2 pounds Boneless, Skinless Chicken Breasts (each breast cut into 2-3 small pieces) about 2 large or 3 small

INSTRUCTIONS:

1. Combine all ingredients into the insert of the instant pot or other pressure cooker. Give it a good stir.

2. On high pressure with the steam release valce closed, push the soup setting and manually set the time to 25 minutes. Let instant pot come to pressure (takes about 10 minutes).

3. Once done, release the steam valve (or let it release naturally for a few minutes). Shred the chicken either inside the instant pot insert, or remove it to a plate and shred it and add it back in. Serve the soup alongside your favorite toppings such as sour cream, avocado, cheese, tortilla strips or chips, etc.

4. ***To prepare this in the SLOW COOKER: add all ingredients to the slow cooker (except for the corn) and cook on LOW heat for 6-7 hours. 1 hour before done, take chicken out and shred it and add it back to the slow cooker. Add in the corn. Cover with lid and finish the remainder of the cooking time.

NOTES:

1. The recipe time does not include the time it takes for the instant pot to come to pressure. Be sure that the steam valve is closed. It takes about 10 minutes for the instant pot to come to pressure.