Delicious and Easy Instant Pot Chicken and Tortilla Soup

This Instant Pot Chicken and Tortilla Soup is a satisfying and comforting dish that is perfect for chilly nights. Made with tender chicken, corn, black beans, and a variety of spices, this soup is bursting with flavor. The addition of crispy tortilla strips adds a nice crunch to every bite. Best of all, this recipe can be made in just under 30 minutes using an Instant Pot pressure cooker.

Ingredients

• 1 pound chicken breast, boneless and skinless
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can diced tomatoes
• 1 cup frozen corn
• 1 can black beans, drained and rinsed
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons lime juice
• 4 corn tortillas, sliced into thin strips
• 1 tablespoon vegetable oil
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1/4 cup shredded cheddar cheese
• 1/4 cup sour cream

Directions

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion, minced garlic, and diced bell pepper. Cook for 2-3 minutes until the vegetables are softened.
2. Add the chicken breasts, diced tomatoes, frozen corn, black beans, chicken broth, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using) to the Instant Pot. Give everything a good stir.
3. Close the lid and set the Instant Pot to high pressure for 10 minutes.
4. While the soup is cooking, preheat the oven to 400°F (200°C). Toss the sliced corn tortillas with vegetable oil and spread them out on a baking sheet. Bake for 10 minutes until the tortilla strips are crispy and golden brown.
5. Once the cooking time is up, let the pressure release naturally for 5 minutes before carefully doing a quick release.
6. Remove the chicken breasts from the Instant Pot and shred them using two forks. Return the shredded chicken back into the soup.
7. Stir in the lime juice and adjust the seasoning if necessary.
8. Serve the soup hot and garnish each bowl with crispy tortilla strips, chopped cilantro, diced avocado, shredded cheddar cheese, and a dollop of sour cream.

Interesting Facts