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Chicken Tortilla Soup-Instant Pot Recipe

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This recipe for Chicken Tortilla Soup-Instant Pot is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
1 can fire roasted tomatoes, chopped
1½ c. frozen corn
15 oz. black beans, drained and rinsed
1 lb. chicken breast, sliced through the middle if they're thick
2 cloves garlic, finely chopped
2 tsp. chili powder
1 tsp. cumin
2 tsp. ground coriander
1 tsp. paprika
¾ tsp. salt
32 oz. low or no sodium chicken stock
2 carrots, peeled and chopped
2 ribs celery, chopped
Garnish: lime juice and chopped cilantro
Directions:
Directions:
Add all ingredients to the instant pot in no particular order. Close lid and press Pressure Cook for 10 minutes. Let pressure release naturally for 20 minutes and vent the rest of the way after that. Remove chicken and shred. Add chicken back to pot. Add lime juice and cilantro (about 2 T.). Serve with your favorite toppings: sour cream, tortilla strips, avocado, cheese, etc. Enjoy!
Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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