Instant Pot Chicken Tortilla Soup
5 cups chicken broth
1 large can diced tomatoes, undrained
1 medium onion, diced
4 cloves garlic finely minced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon coriander (ground)
s & pepper to taste
1.5 pounds boneless skinless chicken breast
1 large can black beans, drained and rinsed
2 cups frozen corn kernels
1 tablespoon lime juice
1/4 cup chopped cilantro (optional)
Optional toppings: tortilla chips, diced avocado, shredded cheese, sour cream or guacamole
Add the chicken stock, tomatoes, onion and garlic to the pot.
Place the chicken breasts on top, and sprinkled the spices on top of that.
Add the black beans and corn on top, and do not stir.
Place the lid on, lock it, and cook the mixture on manual high pressure for 5 minutes. (Note: It will take several minutes to build pressure)
Let the pressure release naturally for about 10 minutes. then do a quick release using the release lever.
Once pot has released the steam, remove the chicken and shred it with forks.
Put the chicken back into the pot, and then add lime juice and ciliantro for additional flavor.
*Optional toppings: tortilla chips, diced avocado, shredded cheese, sour cream or guacamole