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5
from 1 vote
Instant Pot Chicken Tortilla Soup
How to cook chicken tortilla soup in an Instant Pot.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Inactive Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Soups & stews
Cuisine:
Mexican
Servings:
4
Servings
Calories:
664
kcal
Author:
Eliza
Ingredients
2
small chicken breasts
2
cups
chicken stock
1
sachet
1.5oz nacho seasoning (or other Mexican-style seasoning)
1
can corn kernels
1
can beans
black beans or kidney beans
1
can chopped tomatoes
To Serve
4
handfuls of tortilla chips
crushed
1
avocado
1
pot sour cream
½
cup
grated cheese
Chili flakes
optional
Fresh cilantro
optional
Instructions
Add the chicken, seasoning, canned ingredients and stock to the Instant Pot.
Ensure the dial is set to 'Sealing', and set to pressure cook for 5 minutes.
When the cooking time is up, carefully release the pressure by turning the dial to 'Venting'.
Remove chicken breasts, and shred using two forks. Place shredded chicken back in the soup, and mix it in.
Serve tortilla soup with chopped avocado, grated cheese, sour cream and corn chips on top.
Garnish with chili flakes and fresh cilantro.
Nutrition
Serving:
1
|
Calories:
664
kcal
|
Carbohydrates:
72
g
|
Protein:
35
g
|
Fat:
29
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
20
g
|
Trans Fat:
1
g
|
Cholesterol:
70
mg
|
Sodium:
949
mg
|
Fiber:
11
g
|
Sugar:
12
g