Instant Pot Chicken and Vegetable Tortilla Soup

Boneless chicken thighs join Mexican-inspired vegetables and spices in this easy Instant Pot tortilla soup.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 389 Calories

Ingredients

• 1 tablespoon salt
• 1 teaspoon dried oregano
• 1 tablespoon ground black pepper
• 1 cup diced celery
• 1 tablespoon ground cumin
• 5 cloves garlic, chopped
• 1 tablespoon chili powder
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon Cajun seasoning
• 1 medium onion, diced
• 1 (10 ounce) package frozen corn
• 1 (4 ounce) can chopped green chilies
• 1 tablespoon olive oil, or more as needed
• 1 cup tortilla strips
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 tablespoon ground dried chipotle pepper
• 3 large red potatoes, chopped
• 1 (8 ounce) can red enchilada sauce
• 1 medium lime, juiced, or more to taste
• 2.5 cups water
• 4.5 cups chicken broth
• 1.5 cups diced carrots

Recipe Instructions

Step 1

Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.

Step 2

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.