At first when Mike and I got the instant pot, I thought it would be one of those appliances that we would never use. Maybe once in a while we’d take it out to pressure cook a large hunk of meat. But the truth is, more often than not, Mike and I reach for the instant pot weekly, because it makes everything incredibly easy and hands off.
When you get home after a long day, it’s so freeing to throw everything into the pot and have it have it do it’s thing while you relax. It takes the mystery out of cooking. And yes, it kind of takes the romance out of cooking too, but when you’re hungry sometimes you just want to eat. For those times, I give you: Instant Pot chicken tortilla soup. Super simple, super savory, and soup-er (couldn’t resist) good.
- 1 onion, diced
- 3 garlic cloves, minced
- 1 dried ancho chile
- 1 jalapeno, chopped
- 4 cups no sodium chicken broth
- 14.5 oz can diced fire roasted tomatoes
- 1 large boneless skinless chicken breast or 4 boneless skinless chicken thighs
- salt and freshly ground pepper to taste
- sliced jalapeños
- cilantro, roughly chopped
- avocado, sliced
- shredded cheddar
- sour cream
- crunchy tortilla strips or chips
- lime wedges
In the Instant Pot insert, add onion, garlic, ancho chile, jalapeño, chicken broth, tomatoes, and chicken. Cook on high pressure for 5 minutes.
While the Instant Pot is doing it’s thing, prepare the toppings. Slice the jalapeños, chop up the cilantro, slice the avocado, and cut the limes.
When the Instant Pot is done, quick release the pressure. Remove the ancho chile and discard. Carefully remove the chicken and shred.
Taste the soup and adjust the seasoning with salt and pepper, then serve in bowls.
Finish with jalapeños, cilantro, avocado, cheddar, sour cream, tortilla strips, and lime. Enjoy hot!
Travel nerd. Twitter practitioner. Zombie advocate. Certified organizer. Passionate coffee buff.