Instant Pot Chicken Tortilla Soup

⋆ Ingredients ⋆

– Chicken breasts – Whole peeled tomatoes – Red enchilada sauce – Medium yellow onion chopped – Chopped green chiles – Water – Chicken broth – Pinto beans – Chili powder, cumin, salt, garlic powder – Bay leaf – Cilantro

Add the chicken breast to the instant pot, followed by chicken broth, water, seasonings, tomatoes, pinto beans, corn, and onions. Top with a bay leaf.

Close the lid and set the pressure valve to the sealing. Select Manual/Pressure Cook  for 14 minutes. After cooking, let the pressure release naturally for 10 minutes, followed by a quick release. Open the lid after the pin drops.

When the soup is ready, remove the bay leaf, shred the chicken, and smash the whole tomatoes before serving.

Add the chicken and tomatoes to the Instant Pot; add cilantro and stir together.

Serve with tortilla chips, avocado, jalapenos, or more cilantro. Enjoy!

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