Quick And Easy Instant Pot Chicken Tortilla Soup Recipe

Quick And Easy Instant Pot Chicken Tortilla Soup Recipe :-This recipe for Instant Pot Chicken Tortilla Soup is not only flavorful and savory, but it can be prepared in less than thirty minutes, making it an excellent option for evening meals during the week.

I am a huge fan of recipes that are extremely simple and need little to no effort on my part, and this one certainly fits the description. Additionally, it is a crowd-pleaser, and you may include any and all of your preferred toppings on top of your soup. Amazing for the whole family to enjoy!

Quick And Easy Instant Pot Chicken Tortilla Soup Recipe

Ingredients :

Instructions :

• All of the ingredients, with the exception of the black beans and the garnishes, should be placed inside the instant pot using the metal insert.
• After you have ensured that the lid is securely fastened, shift the venting nozzle so that it is pointed in the direction of “sealing.”
• It is recommended that you push the “Soup” button and set the timer to twenty minutes; the time should be set.
  At the moment that the timer turns off, you should hit the “Keep Warm/Cancel” button.

• When you want to release steam, you should turn the venting nozzle so that it is facing the “venting” position.
• One useful piece of advice is to make use of a wooden spoon to encourage the nozzle to move in the direction of venting.
  Keeping your hands away from the steam will be possible for you as a result of this.
• Immediately following the complete release of the steam, the lid ought to be unlocked and removed from the container.
• After removing the chicken from the oven, shred it using two forks to create a paste.

• Once you have finished stirring, place the chicken back into the saucepan with the black beans and proceed with the cooking process.
• After you have added the garnishes of your choice, take some time to relish the meal!

Storage Tips :

• First, allow the soup to completely cool, and then transfer it to a container that can seal tightly. You can keep it in the refrigerator for up to three to four days.
• It is highly recommended that you do not include any toppings in your leftover soup, particularly tortilla chips, because they will get mushy if they are left in the soup for an extended period of time.
• In the final portion of this post, you will find the whole recipe for chicken tortilla soup made in an Instant Pot. This is a recipe that Matt and I both adore, and we hope that you will as well!

How to Make Chicken Tortilla Soup in the Instant Pot :

• This recipe is not only speedy in terms of cooking time, but it is also simple to put together!
• The first step is to fill the Instant Pot with all of the ingredients, with the exception of the black beans and the toppings or garnishes. After sealing the lid, simmer the soup for twenty minutes using the “Soup” setting.
• Following that, let the steam out. After everything has been released, take off the top and remove the chicken from the pot. In order to shred the chicken into bite-sized pieces, you should use two forks.

• Reintroduce the chicken that has been shredded into the broth. Then, incorporate the black beans by stirring them in, dish them into bowls, and top them with whatever you choose!

Tortilla Soup Toppings :

• This soup is all about the toppings, to be sure! Some of my favorite toppings include tortilla chips (or tortilla strips), avocado, lime wedges, cilantro, shredded cheese, and a dollop of plain Greek yogurt (or sour cream) to bring even more flavor and texture to the dish.
• As soon as you incorporate the Greek yogurt and cheese into the soup, it transforms into a creamy, rich, and even more delectable dish; therefore, you should not skimp on the toppings.
• Or on the chips, which can be enjoyed as a side dish! According to my personal perspective, a dish that does not contain a component that is crunchy is not satisfying. 🙂