Instant Pot&Reg; Chicken And Tortilla Soup
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Recipe Summary Instant Pot&Reg; Chicken And Tortilla Soup
Perfectly seasoned tortilla soup in under 1 hour. Delicious! Top soup with a dollop of sour cream, non-fat Greek yogurt or non-fat cottage cheese, grated cheese, crushed tortilla chips or tostadas, and avocado.Ingredients | Chicken Broccoli Potato Soup Instant Pot1 (32 fluid ounce) container chicken broth1 (15 ounce) can fire-roasted diced tomatoes1 ½ cups frozen corn1 onion, chopped½ cup cauliflower rice¼ cup quinoa3 cloves garlic2 teaspoons chili powder3 teaspoons ground cumin1 teaspoon paprika1 teaspoon salt½ teaspoon ground black pepper1 pound chicken breast3 tablespoons vegetable oil for frying2 (8 inch) corn tortillas, cut into bite-sized stripsDirectionsCombine 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.Info | Chicken Broccoli Potato Soup Instant Potprep:
5 mins
cook:
20 mins
additional:
20 mins
total:
45 mins
Servings:
6
Yield:
6 servings
TAG : Instant Pot&Reg; Chicken And Tortilla SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Cauliflower,