Steps to Make Award-winning Chicken Tortilla Soup (Instant Pot)
Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Award-winning Chicken Tortilla Soup (Instant Pot). One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Tortilla Soup (Instant Pot), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Tortilla Soup (Instant Pot) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Tortilla Soup (Instant Pot) is 6 Servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Tortilla Soup (Instant Pot) estimated approx 45 minutes.
To begin with this recipe, we must prepare a few ingredients. You can have Chicken Tortilla Soup (Instant Pot) using 12 ingredients and 14 steps. Here is how you cook it.
I have always loved tortilla soup. This recipe is another adaptation from something that usually takes hours to a quicker Instant Pot version that is delish! I originally planned to have this for a week when planning but ate all of it in a couple of days it was so good. Full Disclosure: I hate cilantro so I leave it out.
Ingredients and spices that need to be Take to make Chicken Tortilla Soup (Instant Pot):
- 4 Chicken Thighs, boneless & skinless
- 28 oz. Canned Diced Tomatoes
- 6 oz. Canned Diced Green Chilies
- 1/2 cup Chicken Broth
- 1 Onion, Diced
- 1 tsp Garlic, minced
- 1 tsp Ground Cumin
- 1 tsp Salt
- 1/4 tsp Ground Black Pepper
- 4 Corn Tortillas, cut into thin strips
- 2 Tbsp Fresh Cilantro, chopped
- 1/2 cup Mexican Blend Shredded Cheese (Cheddar, Oaxaca, & Asadero)
Instructions to make Chicken Tortilla Soup (Instant Pot)
- Add chicken, diced tomatoes, diced green chilies, chicken broth, onion, garlic, ground cumin, salt, & black pepper to the Instant Pot.
- Mix well.
- Close & lock the lid.
- Turn steam release valve to ensure the pot is sealed.
- Press—PRESSURE COOK: Normal; Pressure Level: High; Time: 9 minutes.
- Press CANCEL (Keep Warm: On)
- Allow Natural Release for 10 minutes.
- Press steam release handle down for Quick Release.
- Remove chicken to a plate & shred into bite size pieces.
- Return chicken to the pot.
- Press SAUTÉ—Normal.
- Add corn tortilla strips & cilantro to the pot.
- Cook for 2 minutes stirring occasionally.
- Serve topped with shredded cheese blend immediately.
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