Instant Pot Chicken Tortilla Soup has all the flavors of a the classic Chicken Tortilla Soup, made faster thanks to the pressure cooker!
1 teaspoon olive oil
1 small onion minced
2 teaspoons minced garlic
4 cups chicken stock
2 teaspoons Trader Joe’s chili lime powder
2 teaspoons cumin
1 teaspoon paprika
1 bell-pepper chopped
salt and pepper to taste
15 ounces diced tomatoes
1 pound boneless skinless chicken breast
Juice of 1 fresh lime
Optional toppings: tortilla chips, cilantro, avocado, cheese, sour cream, etc
Turn Instant Pot to Saute and allow to heat up until pressure cooker reads "HOT."
Once heated, add in oil, onion, and garlic. Saute for 2-3 minutes. Turn Instant Pot OFF.
Add in stock and scrape up any browned bits on bottom of inner pot. This is a really important step to prevent a burn warning.
Add in seasonings, bell-pepper and diced tomatoes in inner pot of pressure cooker.
Submerge chicken in mixture.
Place lid on pressure cooker and be sure vent knob is pointed to sealed.
Set to cook on high pressure for 15 minutes.
Once cook time has elapsed, let pressure release naturally all the way.
Open Instant Pot and remove chicken.
If the chicken is still raw in the middle, put the chicken back and cook for an additional 5-8 minutes.
Remove chicken, shred and return to Instant Pot with lime juice and stir together.
Serve Instant Pot Chicken Tortilla Soup with shredded cheese, tortilla strips, tortilla chips, sour cream, avocado and/or minced cilantro.