Dump-and-Go Instant Pot Tortilla Soup

This dump and go tortilla soup is ready in 30 minutes in the Instant Pot.. Perfect for busy weeknights. Serve with your favorite toppings.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 297 Calories

Ingredients

• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 2 (14.5 ounce) cans chicken broth
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 0.5 teaspoon garlic powder
• 0.5 teaspoon chili powder
• 0.5 teaspoon seasoning salt
• 2 (5 ounce) cans chicken breast chunks, drained
• 1 (3.5 ounce) package tortilla strips, for garnish
• 2 tablespoons shredded Mexican cheese blend, or to taste

Recipe Instructions

Step 1

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Pour chicken broth, corn, black beans, chunk chicken, tomatoes with green chilies (with their juices), chili powder, seasoning salt, and garlic powder together in a multi-functional pressure cooker (such as Instant Pot®); stir to combine.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully open the lid.

Step 4

Ladle the soup into serving bowls and top with tortilla strips, and shredded cheese, to taste.