Instant Pot® Chicken and Tortilla Soup recipe
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Ingredients
- 1 (32 fluid ounce) container chicken broth 1 (15 ounce) can fire-roasted diced tomatoes 1 ½ cups frozen corn 1 onion, chopped ½ cup cauliflower rice ¼ cup quinoa 3 cloves garlic 2 teaspoons chili powder 3 teaspoons ground cumin 1 teaspoon paprika 1 teaspoon salt ½ teaspoon ground black pepper 1 pound chicken breast 3 tablespoons vegetable oil for frying 2 (8 inch) corn tortillas, cut into bite-sized strips
Nutrition Info
- 227.5 caloriescarbohydrate: 28.5 gcholesterol: 42.7 mgfat: 4.1 gfiber: 4.4 gprotein: 20.1 gsaturatedFat: 0.7 gservingSize: -sodium: 1345.4 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Chicken and Tortilla Soup
Directions
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Combine chicken broth, tomatoes, corn, onion, cauliflower rice, quinoa, garlic, chili powder, cumin, paprika, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Add chicken breast. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile heat oil in a skillet over moderately high heat. Add tortilla strips and cook until golden, about 1 minute. Remove with a slotted spoon and drain on paper towels.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and shred or cut into bite-sized pieces.
Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.