Instant Pot® Chicken Tortilla Soup Recipe

Name: Instant Pot® Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini, chopped, or to taste; 4 shallots, chopped; 2 poblano peppers, seeded and chopped, or more to taste; 2 carrots, peeled and diced; 2 teaspoons ground cumin; 1 teaspoon kosher salt; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 1 tablespoon grapeseed oil; 1 (14.5 ounce) can fire-roasted diced tomatoes; 4 large bone-in, skin-on chicken thighs; 6 cups chicken stock; 2 bay leaves, or more to taste; 1 (15 ounce) can black beans, drained and rinsed; 1 lime, juiced

Servings: persons

2 zucchini, chopped, or to taste
4 shallots, chopped
2 poblano peppers, seeded and chopped, or more to taste
2 carrots, peeled and diced
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 tablespoon grapeseed oil
1 (14.5 ounce) can fire-roasted diced tomatoes
4 large bone-in, skin-on chicken thighs
6 cups chicken stock
2 bay leaves, or more to taste
1 (15 ounce) can black beans, drained and rinsed
1 lime, juiced

1
Place zucchini, shallots, poblano peppers, and carrots in a multi-cooker (such as Instant Pot(R)). Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened, about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves.
2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin, bones, and any cartilage. Shred into bite-sized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.

876

kcal

Calories

Fat

Carbs

140

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: 2 zucchini, chopped, or to taste, 4 shallots, chopped, 2 poblano peppers, seeded and chopped, or more to taste, 2 carrots, peeled and diced, and more.

Yes, Instant Pot® Chicken 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 Tortilla Soup

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