Instant Pot® Chicken Quinoa Tortilla Soup Recipe

Name: Instant Pot® Chicken Quinoa Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups chicken stock; 1 (14.5 ounce) can canned diced tomatoes with their juice; 1 onion, diced; 2 cloves garlic, minced; 1 1/2 pounds boneless chicken breasts; 2 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 cups frozen corn kernels; 1/2 cup shredded cabbage; 1 cup cooked quinoa; 1 tablespoon lemon juice; 1 (8 ounce) package tortilla chips; 1 tablespoon fresh cilantro

Servings: persons

5 cups chicken stock
1 (14.5 ounce) can canned diced tomatoes with their juice
1 onion, diced
2 cloves garlic, minced
1 1/2 pounds boneless chicken breasts
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups frozen corn kernels
1/2 cup shredded cabbage
1 cup cooked quinoa
1 tablespoon lemon juice
1 (8 ounce) package tortilla chips
1 tablespoon fresh cilantro

1
Turn on a multi-functional pressure cooker (such as Instant Pot(R)). Add chicken stock, tomatoes, onions, and garlic to the pot. Place chicken breasts on top and sprinkle with chili powder, cumin, paprika, salt, and pepper. Add corn and cabbage on top; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove chicken from pot and place in a plate; shred with 2 forks. Put chicken back into the pot with cooked quinoa, lemon juice, and tortilla chips. Sprinkle with chopped cilantro.

911

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 cups chicken stock, 1 (14.5 ounce) can canned diced tomatoes with their juice, 1 onion, diced, 2 cloves garlic, minced, and more.

Yes, Instant Pot® Chicken Quinoa Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Chicken Quinoa Tortilla Soup

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