Instant Pot Chicken Tortilla Soup
Appetizer, Main Course
Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
3 Minced, 1 Sliced for garnish
shredded or chopped (approximately two breasts)
(or to the fill line of your Instant Pot)
Fire Roasted Tomatoes
Tri-colored Tortilla Salad Topper Strips
2 juiced, 1 for garnish bowl wedges
pitted, slices Garnish optional
Nacho Taco Blended Cheese
Shredded, Garnish optional
Preferred Cilantro & Roasted Onion oil; for added heat you can use a Jalapeno infused oil.
Fresh, Chopped Garnish optional
Pre chop all your ingredients. Set Instant Pot to Saute setting add olive oil, onion, jalapenos, garlic and bell peppers. Saute for 7-8 minutes until onions are translucent.
Add in chicken, tomatoes, corn, beans, rice lime juice and chicken stock. Do not overfill the pot, you may not use all the Chicken stock depending on Instant Pot size.
Seal Instant Pot, and set to manual high pressure cook for 15 minutes.
When finished cooking use a long handle spoon to open quick pressure release valve.
Ladle into a bowl and top each with lime wedge, and tri-color tortilla strips.
You may wish to garnish with avocado slices, sour cream, shredded cheese, cilantro and slice jalapenos.