Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup is a delicious and comforting meal that is both easy to make and full of flavorful ingredients. It combines tender chicken, hearty black beans, corn, and vegetables in a savory broth seasoned with warm spices. Topped with crispy tortilla strips, creamy avocado, and fresh cilantro, this soup is the perfect balance of textures and flavors. The best part is that it can be prepared in just under 30 minutes using the Instant Pot pressure cooker.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn kernels, drained
• 1 can (14.5 ounces) diced tomatoes, undrained
• 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)
• 1 tablespoon lime juice
• For serving: tortilla strips, avocado slices, chopped cilantro, shredded cheese

Directions

1. Set the Instant Pot to sauté mode and heat the olive oil.
2. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant.
3. Add the chicken pieces to the Instant Pot and cook for 4-5 minutes until lightly browned.
4. Add the black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using) to the Instant Pot.
5. Close the lid and set the Instant Pot to manual (pressure cook) mode. Cook on high pressure for 10 minutes.
6. Once the cooking time is complete, carefully quick release the pressure.
7. Open the lid and stir in the lime juice.
8. Serve the soup hot, garnished with tortilla strips, avocado slices, chopped cilantro, and shredded cheese.

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