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Instant Pot Chicken Tortilla Soup
This Instant Pot Chicken Tortilla Soup is easy to make and loaded with shredded chicken, veggies, and delicious broth.
Servings 8 1 1/3 cup servings
Calories 201kcal
Ingredients
- 1.25 lbs chicken breasts uncooked
- 28 ounce can whole peeled tomatoes, mashed
- 10 ounces red enchilada sauce
- 1/2 medium yellow onion chopped
- 4 ounces chopped green chiles
- 1 teaspoon garlic powder
- 1 cup water
- 14.5 ounces chicken broth
- 2 teaspoons cumin
- 1 can pinto beans drained and rinsed with cold water
- 2 teaspoons chili powder
- 1 tablespoon salt
- 1 bay leaf
- 1/4 cup chopped cilantro
Optional Garnishes for Serving
- Tortilla chips
- Shredded cheese
- Sour cream
- Avocado
- Lime slices
Instructions
- 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 position. Select Manual/Pressure Cook and set it 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. *Note - I add my chicken and the whole tomatoes to my kitchen aid mixer to shred the chicken and crush the tomatoes.
- Add the chicken and tomatoes back to the Instant Pot and stir together.
- Ladle the soup into bowls and garnish with your favorite toppings.
Notes
The nutrition information does not include the toppings.
Nutrition
Calories: 201kcal | Carbohydrates: 23g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 1487mg | Potassium: 761mg | Fiber: 7g | Sugar: 5g | Vitamin A: 581IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 3mg