Instant Pot Chicken Tortilla Soup Recipes
INSTANT POT CHICKEN TORTILLA SOUP
This quick and easy Instant Pot® soup gets its smoky flavor from a combination of ancho chili powder and canned chipotles in adobo. We call for just enough to add a mild spiciness to the broth, but you can add more if you want to turn up the heat. Put out the toppings on the table so everyone can customize their own bowl.
Provided by Food Network Kitchen
Time 30m
Yield About 11 cups (about 6 servings)
Number Of Ingredients 12
Steps:
- Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 3 to 4 minutes. Add the canola oil to the pot, then add the onion, garlic and 1 teaspoon salt; cook until the onion is tender, stirring frequently, 6 to 8 minutes. Turn off the Instant Pot and stir in the ancho chili powder and a splash of the chicken broth and cook in the residual heat for 1 minute, stirring constantly and scraping up any browned bits from the bottom of the pot with a wooden spoon or heatproof silicone spatula.
- Add the chipotle in adobo, chicken thighs, black beans, tomatoes, remaining chicken broth and 1 teaspoon salt to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
- Remove the chicken thighs from the pot and transfer to a bowl. Stir the corn into the hot soup. Shred the chicken meat with 2 forks, then put it back in the soup. Season with more salt if needed.
- Ladle into soup bowls and serve with desired toppings.
INSTANT POT® CHICKEN AND VEGETABLE TORTILLA SOUP
A great comfort food dish made in the Instant Pot®! A healthier spin on Mexican tortilla soup without sacrificing flavor. With shredded chicken, hearty veggies, and lots of optional toppings, this soup is sure to fill you up and put a smile on your face! Garnish with any or all of the following optional ingredients: rice, tortilla strips, shredded cheese, sour cream, avocado, cilantro, or jalapeno.
Provided by Dana Souza
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h5m
Yield 10
Number Of Ingredients 23
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.
- Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.
Nutrition Facts : Calories 389 calories, Carbohydrate 50.3 g, Cholesterol 58.8 mg, Fat 10.2 g, Fiber 11 g, Protein 25.8 g, SaturatedFat 2.3 g, Sodium 2096.2 mg, Sugar 5.9 g
CHICKEN TORTILLA SOUP IN THE INSTANT POT®
Everyone asks for this recipe... It's easy to make and adapt to your own level of spiciness. Kids love it! And for the kids who don't, you can use some of the shredded chicken in a quick chicken quesadilla! Win-win! Optional toppings and mix-ins: avocado slices, shredded Mexican cheese, rice, sour cream, and chopped cilantro.
Provided by Penny Momma
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Poultry setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
- Remove chicken and shred with two forks. Return chicken to the soup. Ladle into individual bowls to serve and top with crushed tortilla chips.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 24.5 g, Cholesterol 35.1 mg, Fat 3.3 g, Fiber 6 g, Protein 18 g, SaturatedFat 0.6 g, Sodium 1440.3 mg, Sugar 2.6 g
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- Add olive oil to Instant Pot insert and turn on saute function. Add the onion and cook, stirring, until softened. Turn off Instant Pot. Stir in the minced garlic.
- Add the diced green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth. Stir well. Nestle the chicken into the mixture.
- Set the Instant Pot to manual/pressure cook, high pressure, for 9 minutes. When the cook time is done, allow the pressure to release naturally for 10 minutes (this means just leave the Instant Pot alone for 10 minutes). Then, carefully turn the steam valve to the venting position to release the remaining pressure. I usually do this with the handle of a long spoon.
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- Add all the ingredients. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes.
- Add all the ingredients (note: increase liquids by 2 cups) but rice to the slow cooker and cook on HIGH for 6 hours or LOW for 8 hours. Add rice in the last hour of cooking.
- In a heavy-bottomed saucepan, heat olive oil over medium heat. Saute carrots, onion, and chicken for 4 minutes. Add green pepper and garlic and saute for 1 more minute.
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- On Instant Pot, press Saute and wait until display says Hot. Add 1 tbsp oil and garlic; saute for about 1 minute. Press Cancel .
- Add half of tortilla strips, chicken, black beans, corn, broth, tomato sauce, chipotle in adobo, cumin, chili powder, salt and pepper.
- Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
- While soup is cooking, preheat large ceramic non-stick skillet on medium heat and swirl remaining 1 tbsp of oil to coat.
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- Add the other soup ingredients, except for salt & pepper, to your pressure cooker and give it a stir.
- Cancel sauté and ensure the lid is on "sealing". Cook on high pressure for 8 minutes. It'll take about 10-15 minutes for it to get up to pressure.
- Once the countdown has finished, carefully do a quick pressure release (soups can splatter a bit).
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- Set the Instant pot to the Saute function. Saute onions in the oil for 3-4 minutes while you prep the garlic, carrots and celery. Add them to the pot, and saute 3-4 minutes. (If using granulated garlic, add later with the spices)
- Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans ( or canned, drained), chicken stock, water, salt and all the spices. Give a good stir, and set the Instant pot to pressure cook on high. If using dry black beans, pressure cook 25 minutes. If using canned black beans, pressure cook for 14 minutes (same for either fresh or frozen thighs).
- Manually let the pressure out, covering steam with a kitchen towel. (Or feel free to let the pressure release naturally.)
- Shred chicken thighs with two forks (either right in the pot, or on a cutting board). The soup will thicken. (At this point you could add corn, and return to saute setting for a few minutes.) Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. ( If the soup tastes bland, it probably needs more of each.)
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- Place the lid on, lock it, and cook the mixture on manual high pressure for 5 minutes. (Note: It will take several minutes to build pressure)
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- Place all ingredients except black beans and garnishes in the metal insert of the instant pot. Secure the lid and turn the venting nozzle to point towards "sealing."
- When timer goes off, push "Keep Warm/Cancel." Turn the venting nozzle towards "venting" to release steam. Tip: push the nozzle towards venting with a wooden spoon so you can keep your hands far away from the steam.
- When all the steam has been released, unlock and remove the lid. Remove the chicken and shred with two forks. Add the chicken back to the pot with the black beans and stir.
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- Add all ingredients to the IP insert starting with chicken stock and add beans and corn last. Don't mix.
- Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 8 mins.
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- Set the Instant Pot to Sauté. Add the olive oil and the onion, and cook for a few minutes to soften the onion. Then add the black beans, corn, diced chilies, chicken broth, diced tomatoes, lime juice, and seasonings. Stir everything together, then place the chicken breast in the pot.
- Cover the pot and turn the knob to Sealing. Cook on manual high pressure for 7 minutes, then allow a natural pressure release for 10 minutes. Release the remaining pressure.
- Remove the chicken from the pot and shred it using a mixer or two forks. Add the shredded chicken back to the pot, along with the tortilla strips. Stir and let it sit for a minute so the tortilla strips wilt.
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- Stovetop: Lightly sauté the onion, garlic, and jalapeño in a bit of oil then add the chicken broth, tomatoes, and chicken to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about about 10-15 minutes, depending on the size of the chicken. Crock pot: Add all of the ingredients to crock pot and cook on low for 5-6 hours.Instant Pot: Add all of the ingredients to the Instant Pot and cook on high pressure for 5 minutes. Quick release, remove the chicken, shred, add back into the soup, season, and serve with the toppings.
- Just before the soup finishes cooking, prepare the toppings: slice the jalapeños, chop up the cilantro, slice the avocado, and cut the limes.
- When the soup is done, remove the ancho chile and discard. Carefully remove the chicken, shred, then divide into bowls. Taste the soup and adjust the seasoning with salt and pepper, then ladle on top of the chicken. Finish with jalapeños, cilantro, avocado, cheddar, sour cream, tortilla strips, and lime. Enjoy hot!
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- Using the display panel select the MANUAL function. Use the +/- buttons and program pot for 15 minutes.
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- Slice white onion; remove access fat from chicken thighs. Sprinkle chicken thighs with salt and black pepper on both sides generously.
- Set Instant Pot to "Saute" setting. Add vegetable oil and briefly sear chicken on one side, the turn and briefly sear on the other side. No need to completely cook chicken. Do not overlap chicken - cook in two batches if needed.
- Remove chicken. Add more vegetable oil/ olive oil to Instant Pot and saute sliced onions until they are brown and softened.
- Add chicken back to Instant Pot. Then add garlic, chicken broth, Rotel (drained), bay leaf, cumin, chili powder and cayenne (omit if you want the soup mild).
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- Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
- Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
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- Press SAUTÉ button on Instant Pot and add olive oil. Allow oil to heat, and then add in: onions, celery, carrots, and garlic. Cook until vegetables are soft, which will take about 5-6 minutes. Once done, press the CANCEL button.
- Cook on high manual pressure for 8 minutes, and allow to NPR for 10 minutes before releasing remaining pressure.
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- Place the chile pieces in a blender and pour in the boiling water. Let soak for 10 minutes, until the chiles are softened, then drain off and discard the water.
- Cut 1 tomato into quarters and scoop out and discard the core and seeds. Roughly chop the quarters and add to the blender. Core, seed, and finely dice the second tomato and set aside.
- Add the tomatillos, garlic, and 1⁄2 cup of the finely diced onion and blend until very smooth, scraping down the blender as needed. Do not add any water.
- Press Sauté (High) on the Instant Pot and heat the oil. Add the diced tomato, the remaining finely diced onion, the carrot, and the Anaheim chile and sauté for about 1 minute until beginning to soften. Add the chile puree and cook, stirring, until the mixture is quite dry and beginning to stick to the pot. Press Cancel.
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- Add the vegetable oil to the Instant Pot and hit “Sauté” and adjust so it’s on the “High” or “More” setting. Once it reads hot, add the onions and jalapeños and cook for about 3-5 minutes until softened and lightly browned in color. Add the garlic and stir for another minute until the bottom of the pot begins to slightly brown
- Add in the chicken broth, lime juice, diced tomatoes, hot sauce, salsa verde, dried cilantro and cumin. Stir well
- Add the chicken breasts, secure the lid and hit “Pressure Cook” or “Manual” High Pressure for 12 minutes. Quick release when done and turn the Instant Pot off so the soup cools down a little for about 5 minutes
- Using tongs, remove the chicken and place in a mixing bowl and shred with two forks (or use a Kitchen Aid Stand Mixer with the paddle attachment) and set aside
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5/5 (33)Calories 250 per servingCategory Soup
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Place chicken breasts into pressure cooker. Add in veggies, beans, broth and spices. (Essentially everything but the cilantro). Stir ingredients gently to allow the spices to mix. Close Instant Pot (pressure cooker), lock it, and set steam release to "sealing" and set to pressure cook for 10 minutes and start.
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From lemonsandzest.com
4.3/5 (3)Category Main Course, SoupCuisine MexicanTotal Time 40 mins
YUMMY INSTANT POT CHICKEN TORTILLA SOUP - 3 BOYS AND A DOG
The Instant Pot Chicken Tortilla Soup is so good! I made it one time and my family loved it so now it’s a staple in our house. We’ve actually starting doubling the recipe! Using chicken breasts makes this dish so good and adding on the fun toppings makes it great as well. Be certain to peek at our hearty and simple chicken recipes.
From 3boysandadog.com
5/5 (1)Total Time 40 minsCategory PoultryCalories 207 per serving
From 3boysandadog.com
5/5 (1)Total Time 40 minsCategory PoultryCalories 207 per serving
INSTANT POT CHICKEN TORTILLA SOUP - MY ORGANIZED CHAOS
Heat the Instant Pot using the Sauté function. Add the olive oil, diced onion, and diced poblano. Cook, stirring occasionally, until the onions are soft and translucent– about 4 minutes. Next add the garlic, chili powder, cumin, paprika, and oregano. Stir and cook for an additional minute.
From myorganizedchaos.net
5/5 (4)Total Time 25 minsCategory SoupsCalories 284 per serving
From myorganizedchaos.net
5/5 (4)Total Time 25 minsCategory SoupsCalories 284 per serving
INSTANT POT CHICKEN TORTILLA SOUP - TO SIMPLY INSPIRE
Instant Pot chicken tortilla soup is loaded with spices like cumin, oregano, and paprika, along with tender chicken, fire-roasted tomatoes, poblano peppers, and black beans. It’s finished off with strips of crunchy tortilla, shredded cheese, and sour cream to name a few.
From tosimplyinspire.com
5/5 (4)Total Time 30 minsCategory Main CourseCalories 208 per serving
From tosimplyinspire.com
5/5 (4)Total Time 30 minsCategory Main CourseCalories 208 per serving
SANTA FE SOUP INSTANT POT : OPTIMAL RESOLUTION LIST ...
Instant Pot Bean Recipes Vegetarian ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship …
From recipeschoice.com
From recipeschoice.com
ROTISSERIE CHICKEN TORTILLA SOUP INSTANT POT - RECIPE MAGAZINE
Instant Pot Chicken Tortilla Soup Is A Delicious Quick And Easy Dinner That Yo Instant Pot Dinner Recipes Instant Pot Soup Recipes Healthy Instant Pot Recipes . Tortilla strips chips or Fritos chips. Rotisserie chicken tortilla soup instant pot. Chicken and rice cook quickly in your pressure cooker along with enchilada sauce green chilies white beans and …
From recipemagz.com
From recipemagz.com
INSTANT POT CHICKEN TORTILLA SOUP - RECIPES-GALORE.COM
Instant pot chicken tortilla soup is easy to make at home. Loaded with beans and vegetables, you'll love the spicy mexican tortilla soup.
From recipes-galore.com
From recipes-galore.com
INSTANT POT CHICKEN TORTILLA SOUP RECIPES - FOOD NEWS
Chicken Tortilla Soup. Instant pot chicken recipes are among my go-tos when I need to get something everyone likes on the table FAST. This Instant Pot Chicken Tortilla Soup is the latest quick and easy dinner fix in my line up! I’m adding it to my list of instant pot chicken recipe staples along with Instant Pot Chicken Paprikash and Instant Pot Chicken Noodle Soup. …
From foodnewsnews.com
From foodnewsnews.com
INSTANT POT ENCHILADA SOUP RECIPE - THERESCIPES.INFO
Instant Pot Enchilada Soup - chicken tortilla soup- Every ... top everylittlecrumb.com. To the instant pot, add the chicken breasts, the drained black beans, can of corn (without draining), onion, garlic, and carrots.Add the enchilada sauce, chilli powder, Worcestershire, the tabasco, the stock cube, and the water. Cover instant pot, making sure the valve is set to seal and turn it …
From therecipes.info
From therecipes.info
INSTANT POT CHICKEN TORTILLA SOUP | FOODTALK
Once it's hot add the chicken and cook for a few minutes on each side to brown the chicken. Turn off the saute setting and add the corn, chopped onions, peppers, garlic, spices, water and tomatoes. Cover the Instant Pot and cook the soup on high pressure for 10 minutes and slow-release 5 to 8 minutes.
From foodtalkdaily.com
From foodtalkdaily.com
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