Chicken Tortilla Soup in the Instant Pot
Everyone asks for this chicken tortilla soup Instant Pot recipe. It's easy to make and adapt to your own level of spiciness. Kids love it, but for those who don't, you can use some of the shredded chicken to make them a quick chicken quesadilla, so it's a win-win! Optional toppings and mix-ins include avocado slices, shredded Mexican cheese, rice, sour cream, and chopped cilantro.
chicken broth
1
(32 ounce) container
diced tomatoes and green chiles (such as RO*TEL)
2
(10 ounce) cans
skinless, boneless chicken breast
1
pound
black beans, drained
1
(15 ounce) can
enchilada sauce
1
(10 ounce) can
frozen corn
1
(10 ounce) package
onion, diced
1
medium
garlic, minced
2
cloves
ground cumin
1
teaspoon
salt
1
teaspoon
ground black pepper
¼
teaspoon
chili powder, or to taste
1
pinch
crushed tortilla chips, or to taste
½
cup
 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 the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
  Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips.
