Chicken Tortilla Soup

By: The Ultimate Instant Pot Cookbook by Coco Morante

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

1-2 hours

Cooking Technique

Pressure Cook

Keywords

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Prep Time

10 min

Cook Time

45 min

Servings

6 servings

Ingredients

1 1/2 lbs boneless, skinless chicken breasts
4 cups chicken broth
28 ounces diced tomatoes and their liquid
1 1/2 cups Cooked black beans
1 1/2 cups frozen corn kernels
1 medium yellow onion
3 garlic cloves
1 chipotle chile in adobo sauce
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 cup chopped fresh cilantro
tortilla chips
1 avocado
Lime wedges
1 tsp avocado oil or other neutral oil with high smoke point
2 1/2 lbs bony chicken parts
3 celery stalks
2 medium carrots
1 medium yellow onion
3 garlic cloves
1 tsp kosher salt
1/2 tsp black peppercorns
1 bay leaf
8 cups Water

Instructions

Put the chicken breasts in the Instant Pot and pour in 1 cup of the chicken broth. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, using tongs or a slotted spoon, transfer the chicken to a plate or cutting board. Use two forks to shred the chicken into bite-size pieces.
Return the chicken to the pot and add the remaining 3 cups chicken broth, the tomatoes and their liquid, black beans, corn, onion, garlic, chipotle, chili powder, cumin, and oregano. Press the Cancel button to reset the cooking program, then select the Soup setting and set the cooking time for 5 minutes at high pressure. (The pot will take about 20 minutes to come up to pressure before the cooking program begins.)
When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the cilantro.
Ladle the soup into bowls and sprinkle with tortilla chips. Serve piping hot topped with the avocado and cilantro, with lime wedges alongside.
Select the Sauté setting on the Instant Pot and heat the avocado oil. Using tongs, place the chicken pieces in a single layer in the pot and cook, flipping once, for about 5 minutes on each side, until browned. Don’t worry if some skin sticks to the pot. Add the celery, carrots, onion, garlic, salt, peppercorns, and bay leaf to the pot and then the water, pouring slowly to prevent splashing. Make sure the pot is no more than two-thirds full.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Soup/Broth setting and set the cooking time for 50 minutes at high pressure.
When the cooking program ends, let the pressure release naturally for 30 minutes, then move the Pressure Release to Venting to release any remaining steam. If you like, you can also leave the pot on the Keep Warm setting for up to 10 hours.
Place a wire-mesh strainer over a large heatproof bowl or pitcher.
Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth into the strainer. Discard the bones and vegetables—they will have given up their flavor to the broth. Pour the broth into a fat separator to remove the fat, or chill the broth in the refrigerator until the fat solidifies on top, then scoop off the fat from the surface with a large spoon; if you like, reserve the fat for another use. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
The broth can be used right away, stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 6 months.