Instant Pot® Chicken Quinoa Tortilla Soup

This wonderful Instant Pot® chicken tortilla soup is a delicious, quick, and easy dinner option that you can put together in next to no time!

• Preparation Time: 20 mins
• Cooking Time: 18 mins
• Total Time: 38 mins
• Calories: 647 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 1 onion, diced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 5 cups chicken stock
• 2 cups frozen corn kernels
• 1 tablespoon fresh cilantro
• 1 cup cooked quinoa
• 1 (8 ounce) package tortilla chips
• 1 (14.5 ounce) can canned diced tomatoes with their juice
• 0.5 teaspoon ground black pepper
• 1.5 pounds boneless chicken breasts
• 0.5 cup shredded cabbage

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®). Add chicken stock, tomatoes, onions, and garlic to the pot. Place chicken breasts on top and sprinkle with chili powder, cumin, paprika, salt, and pepper. Add corn and cabbage on top; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove chicken from pot and place in a plate; shred with 2 forks. Put chicken back into the pot with cooked quinoa, lemon juice, and tortilla chips. Sprinkle with chopped cilantro.