Making soup is an effortless way to get comfortable using a pressure cooker and it tastes like you have slaved over the stove all day.
CHICKEN TORTILLA SOUP - in the Instant Pot (pressure cooker)adapted from Flavorrd.com
2 Tbsp. olive oil (I used garlic olive oil)
1 medium onion, chopped
2-3 cloves garlic, minces
2 - 6 inch corn tortillas, cut into small squares (about an inch)
2 Tbsp. chopped fresh cilantro
3 tomatoes, chopped
1 - 15 oz can black beans, rinsed and drained
1 c. frozen corn
4 c. chicken broth
2 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1 bay leaf
3 chicken breasts (roughly a pound total)
shredded cheddar cheese or your favorite cheese
fried corn tortilla strips
sour cream, if desired
Set Instant Pot to saute, medium heat. Add the olive oil and onion and cook, stirring until softened. Then add the garlic, cilantro and tortilla squares.. Stir to combine and cook for a minute longer before adding the tomato, black beans, corn, broth, seasonings and chicken breasts. Cancel saute mode and cover Instant Pot, seal, select Soup mode, and manually adjust time to 4 minutes.
It will take about 10 minutes for the pot to reach pressure and then teh 4 minutes will count down. While the pot is preparing to pressure cook, heat a little oil in a skillet and fry tortilla strips until golden brown. Drain on paper towels. Lightly salt the strips immediately after frying. There should be plenty of time to grate the cheese, chop the cilantro and slice lime wedges for serving.
Corn tortilla strips frying...
Fresh cilantro (oops - not sure why that paper towel is purple!)
Pressure cooked chicken = Perfection!
After the timer goes off, manually release the pressure, being careful of the steam. Remove the chicken breasts and shred the meat. Return the shredded chicken to the pot and stir to combine. Ladle the soup into bowls and garnish with tortilla strips, cheese and cilantro. This makes a delicious dinner.
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