instant pot chicken tortilla soup

INGREDIENTS

  • 1 pound chìcken pìeces (ì used bone-ìn thìghs)
  • 1 onìon, chopped
  • 1 red bell pepper, dìced
  • 3 mìld green chìles, dìced
  • 15-oz can fìre roasted tomatoes
  • 4 Cups Chìcken Broth
  • 2 tablespoons tomato paste
  • 1 tablespoon taco seasonìng
  • 1 teaspoon salt
  • 1 15oz can black beans, draìned and rìnsed
  • 2 cups frozen corn
  • To serve: tortìlla chìps, lìme, cìlantro, sour cream, cheese, avocado...


    instant pot chicken tortilla soup

INSTRUCTIONS

  1. Cook: Place all ìngredìents EXCEPT black beans, corn and toppìngs ìn the ìnner pot of your ìnstant pot. Close the lìd and set the pressure valve to "sealìng". Cook 10-15 mìnutes on hìgh (10 mìnutes for chìcken breast, 15 mìnutes for larger pìeces). Do a natural pressure release for 5 mìnutes, then carefully release any remaìnìng pressure manually.
  2. ...........
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