30 Minute Instant Pot Chicken Tortilla Soup
Easy, delicious, healthy soup option that cooks in just 30 minutes in your Instant Pot.
Servings: 5
Equipment
- Pressure Cooker
Ingredients
- 1 tbsp vegetable oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 3 cups water
- 1 packet taco seasoning
- 1 boneless skinless chicken breast
- 10 oz can diced tomatoes with chilies
- 15.5 oz can chili beans
- 10 oz bag frozen corn
- shredded Cheddar or Mexican Blend Cheese optional topping
- sour cream or nonfat plain Greek yogurt optional topping
- sliced jalapeno peppers optional garnish
Instructions
- Set Instant Pot to sauté mode. Add vegetable oil and allow the oil to heat up for about 1 minute.
- Add onions and sauté until they become translucent (about 5 minutes).
- Add garlic and sauté for about 1 minute.
- Turn off Instant Pot.
- Add chicken broth and water. Use a spatula to deglaze the pot by scraping the bottom.
- Add packet of taco seasoning.
- Add chicken, tomatoes with chilies, chili beans, and corn. Stir until the ingredients are combined.
- Place the lid on the Instant Pot and set to pressure cook for 30 minutes.
- When the cook time is up, allow to naturally release pressure for 10 minutes, then do a quick release to release remaining pressure.
- Remove the lid and remove the chicken. Shred the chicken and return it to the pot, giving the ingredients a stir.
- Optional toppings: shredded Cheddar or Mexican Blend cheese, sour cream (or substitute nonfat plain Greek yogurt to keep the calorie down)Optional garnish: jalapeno pepper slices
- Serve and enjoy!
