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Instant pot Chicken tortilla soup | Instant pot chicken soup

May 17, 2021

This is a perfect recipe for a hearty meal. When the weather is cold or warm it does not matter. Any time, just whip up some of this decadent soup and you will feel you are in heaven. To add in more ease, this is done in Instant pot.

Servings: 4

Prep Time: 15 mins

Cooking Time: 25 mins 

Meal type: Lunch / Dinner

Spice level: Medium

Equipment used: Instant pot DUO crisp 6qt

Ingredients:

  • 1 tbsp Olive oil
  • 1 tbsp Minced Garlic
  • 1 cup White onions, chopped
  • 1 can (14.5 oz) Diced fire roasted tomatoes
  • 1.5 cups Frozen corn OR Fresh
  • 1.5 cups Mix of Red and white bean (soaked for 4 hrs) OR 1 can (15oz) Rinsed and drained red bean / black bean
  • 1 lb Chicken breast, sliced in to 1 inch thickness 
  • 2 tsp Chili powder
  • 1 tsp Cumin powder
  • 2 tsp Coriander powder
  • 1 tsp Paprika
  • 1 tsp Salt (as required)
  • 1/4 tsp Pepper powder
  • 4 cups (32 oz) Low sodium chicken broth
  • Baguette OR your choice of any bread

Garnishing:

  • Handful of fresh Cilantro
  • 1 (2tbsp) Lime Juice


Toppings:

  • Corn tortillas
  • Shredded Mexican blend cheese OR any cheese of your choice
  • Avocado


Note– Please check for cooking and storing tips in the end.

Preparation:

  1. In a bowl soak mix of red and white bean for minimum of 3 to 4 hours.
  2. Slice the chicken breast into 1 inch thickness.
  3. Chop onions and arrange all the spices for cooking.

Instruction:

  1. Set the Instant Pot to the “Saute” function. Once it heats up, add the oil, garlic and onions. Caramelize for 2 to 4 minutes (careful not to burn the garlic)
  2. Then add in the chili powder, cumin, paprika and coriander powder and saute for 30 sec (don’t burn the spices). Then switch the Saute function off.
  3. Add the remaining ingredients – except the chicken and add salt & pepper and give a good mix.  Then, add the chicken breast and pour low sodium chicken broth, make sure they are completely submerged.
  4. Set Instant pot to “Pressure Cook” and place lid on.  Make sure the top is set to Seal and cook on HIGH for 8 minutes. Let pressure release naturally for 5 minutes (NPR 5), then release remaining pressure manually (QR). Once the pin drops, open lid.
  5. Then open the Instant Pot.  Take out the chicken into a bowl.  Use 2 forks to easily pull it apart. Place the chicken back in the Instant Pot, set it to sauté mode and cook on HIGH for 5 minute. 
  6. Garnish with fresh cilantro and season to taste with sea salt & pepper.
  7. You can enjoy a bowl with Mexican blend cheese, crushed corn tortillas and baguette on the side.

Cooking and storage tips:

Bean type: I have used mix of Red and white bean, you can replace it will any bean of your choice.

Soaking: Soaking the bean will help to reduce the cooking time of the bean. Hence soak the bean for minimum of 3 to 4 hours. You can also use any type of canned bean, rinse and drain them before adding to the soup.

Chicken Thickness: Slice the chicken breast into 1 inch thickness, so it will be fully cooked along with the beans in 8 mins.

Slow cooking method: Cook it in the slow cooker. Simply add all the ingredients to your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Storing : Store in an airtight container in the fridge or freezer. It will keep for up to 5 days in the fridge or 3 months in the freezer. 

Filed Under: Instant pot, Kids meal, Main Course, Recipe, Soup Tagged With: Chicken soup, Instant pot Soup recipes

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Driven by passion to cook, started this blog. This has some common recipes, some special ones, some from my grand ma's kitchen, some my own experimentations. But all are right from heart. Lets begin.. !

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