Instant Pot Chicken Tortilla Soup

Name: Instant Pot Chicken Tortilla Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 6 (6-inch) corn tortillas; 3 tablespoons olive oil; 1 sweet onion; 1 poblano pepper; 3 cloves garlic; 2 tablespoons tomato paste; 1 tablespoon chili powder; 1 ½ teaspoons ground cumin; 1 teaspoon dried oregano; 2 (10-ounce) cans diced tomatoes with green chilies; 2 pounds boneless, skinless chicken thighs; 4 cups chicken stock; Kosher salt and freshly ground black pepper; ½ cup chopped fresh cilantro leaves; 1 avocado

User Reviews

4.9

93 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 servings
Course
Main Course, Soup

Instant Pot Chicken Tortilla Soup

Iris Warren

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The BEST soup made SO EASILY right in your pressure cooker with the crispiest tortilla strips! So good + so comforting!

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Ingredients

Servings

6 (6-inch) corn tortillas sliced in half and cut crosswise into 1/4-inch strips
3 tablespoons olive oil divided
1 sweet onion diced
1 poblano pepper seeded and diced
3 cloves garlic minced
2 tablespoons tomato paste
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
2 (10-ounce) cans diced tomatoes with green chilies
2 pounds boneless, skinless chicken thighs
4 cups chicken stock
Kosher salt and freshly ground black pepper to taste
½ cup chopped fresh cilantro leaves
1 avocado halved, seeded, peeled and thinly sliced

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Instructions

Preheat oven to 350 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large bowl, combine tortillas and 1 tablespoon olive oil. Place tortillas in a single layer onto the prepared baking sheet. Place into oven bake until golden brown and crisp, about 10-15 minutes; set aside and let cool completely.
Set 6-qt Instant Pot® to the high saute setting. Add remaining 2 tablespoons olive oil, onion and pepper. Cook, stirring occasionally, until golden, about 4-5 minutes.
Stir in garlic, tomato paste, chili powder, cumin and oregano until fragrant, about 1 minute.
Stir in tomatoes, scraping any browned bits from the bottom of the pot.
Stir in chicken and chicken stock; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove chicken from the Instant Pot® and shred, using two forks.
Stir in chicken and cilantro until heated through, about 1 minute.
Serve immediately, topped with tortilla strips and avocado.