Instant Pot Chicken Tortilla Soup

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, chopped (optional for heat)
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn kernels, drained
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Juice of 1 lime
• Tortilla chips, for garnish
• Shredded cheese, sour cream, and cilantro, for topping

Method

1. 01

   Set your Instant Pot to sauté mode and heat olive oil. Add the onion, garlic, and jalapeño, sautéing for 3 minutes until softened.

2. 02

   Add the chicken breasts, diced tomatoes, black beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine.

3. 03

   Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.

4. 04

   Perform a quick release, then remove the chicken breasts and shred them with two forks.

5. 05

   Return the shredded chicken to the pot and stir in lime juice.

6. 06

   Serve the soup in bowls, garnished with tortilla chips, shredded cheese, sour cream, and cilantro.