Instant Pot® Chicken Tortilla Soup

Follow our step-by-step guide on how to make Instant Pot® Chicken Tortilla Soup.

1. Step 1

   In your Instant Pot, combine the chicken broth, fire-roasted diced tomatoes, frozen corn, chopped onion, cauliflower rice, quinoa, minced garlic, chili powder, ground cumin, paprika, salt, and black pepper. Stir well to mix all the ingredients together.

2. Step 2

   Add the chicken breast to the pot, ensuring it is submerged in the liquid.

3. Step 3

   Close and lock the lid of the Instant Pot. Select the high-pressure setting and set the timer for 7 minutes. Allow 10 to 15 minutes for the pressure to build before cooking begins.

4. Step 4

   While the soup is cooking, heat the vegetable oil in a skillet over medium-high heat. Add the tortilla strips and fry until they are golden brown, about 1 minute. Use a slotted spoon to remove the strips and drain them on paper towels.

5. Step 5

   Once the cooking time is complete, use the natural release method to let the pressure decrease for about 15 minutes. After that, carefully switch to the quick release method to release any remaining pressure, about 5 minutes. Unlock and remove the lid.

6. Step 6

   Take out the chicken breast and shred or cut it into bite-sized pieces. Return the chicken to the pot to warm it up.

7. Step 7

   Ladle the soup into bowls and top with the crispy tortilla strips before serving.