Instant Pot Tortilla Soup Recipe
This Instant Pot tortilla soup is light yet so incredibly flavorful! It's so easy to make, just prep the veggies and let the Instant Pot do the rest!
Servings: 6 -8 servings
Calories: 479kcal
Equipment
Ingredients
- 1 tbsp. olive oil canola, vegetable or avocado oil
- 1 medium onion diced
- 1 stalk celery thinly sliced
- 1-2 tsp. minced jalapeño depending on how spicy you want it
- 2 cloves garlic minced
- 1 lb. chicken breasts or boneless skinless chicken thighs
- 49 oz. can low-sodium chicken broth (about 6 cups)
- 1 tsp. chili powder
- 1 tsp. kosher sea salt
- 1 tsp. paprika
- 1/2 tsp. coriander
- 1/2 tsp. cumin
- 1/4 tsp. ground black pepper
- 4 vine ripe tomatoes seeded and diced
- 1/4 c. freshly chopped cilantro divided
- juice of 1 lime
For garnish:
- 2 c. grated monterey jack cheese
- 8 corn tortillas cut into strips and toasted
Instructions
- Turn Instant Pot on SAUTE mode. When hot, add the oil. Add the onion, celery, jalapeño, and garlic. Saute for 5 minutes, then add the chicken, chicken broth, chili powder, salt, paprika, coriander, cumin, pepper, tomatoes, 2 tablespoons cilantro, and lime juice.
- Place lid on and lock. Turn on MANUAL mode with high pressure selected for 20 minutes. Turn switch to VENTING and allow for the pressure to release manually, this usually takes 7-10 minutes or so. Remove the lid and stir in remaining cilantro.
- Remove chicken and pull into chunks, return to the broth. Place a generous amount of cheese in the bottom of each bowl. Ladle soup over top, then add tortilla strips.
Nutrition
Calories: 479kcal | Carbohydrates: 20g | Protein: 38g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 119mg | Sodium: 905mg | Potassium: 547mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1985IU | Vitamin C: 9mg | Calcium: 646mg | Iron: 2mg
