Pressure Cooker Chicken Tortilla Soup

Pressure Cooker Chicken Tortilla Soup

Across the board pot and overflowing with flavor, this AhhMazing Pressure Cooker Chicken Tortilla Soup won't let you down.

What might you say in the event that I disclosed to you we ate this for 3 days in a row? Lunch, supper, lunch, supper, lunch, supper and we could have continued going! It's simply THAT great.

I've gotten notification from an immense number of you that you got moment pots for Christmas and you're needing to comprehend what to make with them! There are numerous incredible assets skimming around on the web with moment pot formulas and I realize you will have a fabulous time figuring out how to utilize your most up to date machine. This formula for Pressure Cooker Chicken Tortilla Soup is one of my unequaled top choices and still can't seem to frustrate us OR a horde of individuals.

I don't figure we can get a lot less complex than adding everything except two fixings to the weight cooker, cooking for 10 minutes with a characteristic discharge, and afterward blending in the corn and dark beans. It's extremely that simple! The chicken shreds separated with the lightest touch and the remainder of the fixings all add to one extraordinary enormous astounding flavor.

Pressure Cooker Chicken Tortilla Soup



  • 2 Large Chicken Breasts
  • 12 oz your favorite salsa
  • 6 Cups Chicken Broth
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 2 teaspoons cumin
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 4 ounces tomato paste
  • 1 15oz can black beans, drained and rinsed
  • 2 cups frozen corn


  • limes, sour cream or greek yogurt, cilantro, green onion, avocado, tortilla chips


  1. In pressure cooking pot, add chicken, salsa, chicken broth, onion, bell pepper, cumin, chili powder, salt, black pepper, cayenne pepper, and tomato paste. Stir together.
  2. Lock lid and set to high pressure for 10 minutes.
  3. When time is up, allow pressure to naturally release for 10 minutes and then use a quick release to get all the remaining pressure out.
  4. Remove lid and shred chicken using two forks.
  5. Set pressure cooker to “simmer” setting and add black beans and corn. Stir until corn is heated through.
  6. Ladle into bowls and top with a squeeze of lime juice, a dollop of sour cream or greek yogurt, a few sprigs of cilantro, chopped green onion, chopped avocado, and crushed tortilla chips.

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