Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup is pressure cooked to perfection with onion, garlic, tomato, seasonings, and more! Top it with avocado, sour cream, tortilla strips, and lime for a creamy, zesty crunch!

1 tbsp Butter

1 Yellow Onion, chopped

4 Garlic Cloves, pressed or minced

2 Cans of Diced Tomatoes(don't strain!)

2 Cans of Black Beans, strained

1 Can of Adobo Sauce, without peppers(from canned chipotles peppers in adobo sauce)

1 Small Can Green Chiles

2 tsp Paprika

2 tsp Chili Powder

1 tsp Cumin

1 tsp Black Pepper

4 cups Chicken Broth

4 Chicken Thighs, Bone-in

2 cups Water

1 Cans of Corn, strained

Salt to Taste

First, turn on saute mode, normal, and add the butter and onion. After about 5 minutes add the garlic and the canned diced tomatoes with the juice! Immediately deglaze the pot with the tomatoes and turn off saute.

Add the strained black beans, adobo sauce, green chiles, paprika, pepper, chili powder, cumin, chicken broth, chicken, and water!

Pressure cook for 10 minutes and let the pressure cooker naturally release for about 30 minutes.

Remove the lid and take out the chicken, remove the skin and bones, shred and add back to the pot. Next, strain and add the can of corn, and add salt to taste.

Add your garnish! I use tortilla strips or chips, lime, cilantro, avocado, sour cream, and cheese.

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Instant Pot Chicken Tortilla Soup