Instant Pot® 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.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 228 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 onion, chopped
• 1 teaspoon paprika
• 2 teaspoons chili powder
• 3 cloves garlic
• 1 (32 fluid ounce) container chicken broth
• 3 teaspoons ground cumin
• ¼ cup quinoa
• 1 (15 ounce) can fire-roasted diced tomatoes
• 1 ½ cups frozen corn
• ½ cup cauliflower rice
• 1 pound chicken breast
• 3 tablespoons vegetable oil for frying
• 2 (8 inch) corn tortillas, cut into bite-sized strips

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.