Chicken Tortilla Soup
I have had my InstaPot for years, but really did not use it much. While we were at our friend Ronni's house, we were watching her make dinner and she was using her InstaPot. We watched how quickly she made this recipe, using frozen chicken too! Manny and I bought the cookbook quickly after that, and now this is one of my go-tos when I have no clue what to meal prep. Shout out to Brittany Williams' Instant Loss Cookbook! The original recipe can be found in that book!
Onto the actual steps of the recipe. Honestly, one of my favorite things about this one is how EASY it is to make.
Ingredients
- 2 (6 to 8 ounce) chicken breasts
- 2 cups cooked black beans (we just use canned)
- 1 can corn kernels
- 5 garlic cloves (let’s be real, you can add as much as you like, there is no such thing as too much garlic)
- 1 large white onion, diced
- 1 red bell pepper, diced
- 6 ounces tomato paste
- 4 cups chicken broth
- ¼ cup diced pickled jalapenos with juice (add more depending on how spicy you like it)
- ¼ cup taco seasoning (if you have a Costco membership, they sell it there and it’s way cheaper)
- A bag of tortilla chips (you can also make your own, but this is supposed to be an easy InstaPot recipe)
Steps
- Put all of the ingredients into your InstaPot. We put the chicken down first, honestly just out of habit.
- Make sure your pressure cooker is on SEALING and set it for 15 minutes if you are using frozen chicken breasts. If you are using fresh chicken breasts, which we think tastes better, set it for 8 minutes.
- When the cooker is done, switch your pressure cooker to the VENT setting. Be careful with this step. That steam is hot.
- Remove the lid and shred the chicken. You can use two forks to do this. If you have a hand mixer, you can also use that to shred your chicken, but does anyone really want to have something else to clean up too?
Then go ahead and add however many tortilla chips you like! You can also add in cheese, avocado slices, fresh cilantro. The possibilities are endless!