Instant Pot Chicken Tortilla Soup

When there is Tortilla Soup on the menu, I'm the first person to notice and there's a pretty high chance I will order it, no matter the weather. I've been in love with Tortilla Soup for as long as I can remember. 

Despite my appreciation for what is a really simple soup, I've never mastered making it at home — I always over think it, adding something extra or missing some key ingredient.

But I’ve done lots to try to learn the magic sauce, and each experiment gets closer and closer. What I’ve learned: simple poblano chilis, sautéed with the onions and garlic, and freshly made chicken broth. Oh, and not over thinking it. Tortilla Soup should be simple, like a tortilla.

It’s comfort in a bowl for me — this cozy bowl of broth-y goodness and full of Mexican flavor.

And the best part of any tortilla soup? The toppings! Cheese, avocado, crispy tortilla strips (or tortilla chips, which is much faster and less labor intensive), cilantro, and on and on.

Instant Pot Chicken Tortilla Soup

Published September 24, 2016 by Caitlin Sherwood

Serves: 4   |    Active Time: 45 minutes

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Ingredients:

1 tablespoon coconut oil

1 poblano chili pepper, diced and seeds removed

1 yellow onion, diced

3 garlic cloves, minced

1 pound boneless chicken breasts

1 28-ounce can diced fire roasted tomatoes

2 tablespoons minced cilantro, plus more for garnish

6 cups bone broth

1 teaspoon ground cumin

1 tablespoon lime juice

1/4 teaspoon salt, plus more to taste

Optional: 1 16-ounce can black beans, drained and rinsed

Optional, for serving: avocado, cheddar cheese, corn toasted tortilla strips or chips, lime wedges

Directions:

1. Heat coconut oil in the bottom of an Instant Pot on Sauté setting. Add diced onion, minced garlic, and poblano pepper.
2. Add chicken, tomatoes, broth, cumin, lime juice, cilantro and optional black beans to pot and stir. Place lid on Instant Pot and turn to slow cooker setting (to use soup setting instead, see step 4). Set timer for 10 hours with vent turned to the sealed position.
3. When soup is done, open Instant Pot. Use tongs or a slotted spoon to remove chicken from soup and place in a bowl. Use a fork to shred chicken, and then return to soup and stir. Season with additionl salt to taste, and serve hot with toppings of choice.
4. To make this soup more quickly, use the soup setting instead of the slow cooker setting: In step 2, set Instant Pot to “soup” setting and set timer to 10 minutes with the vent in the sealed position. When timer goes off, release pressure, and the move on to step 3.