Chicken Tortilla Soup (Instant Pot).

Ingredients of Chicken Tortilla Soup (Instant Pot)

1. You need 4 of Chicken Thighs, boneless & skinless.
2. Prepare 28 oz. of Canned Diced Tomatoes.
3. You need 6 oz. of Canned Diced Green Chilies.
4. It’s 1/2 cup of Chicken Broth.
5. It’s 1 of Onion, Diced.
6. Prepare 1 tsp of Garlic, minced.
7. You need 1 tsp of Ground Cumin.
8. Prepare 1 tsp of Salt.
9. It’s 1/4 tsp of Ground Black Pepper.
10. It’s 4 of Corn Tortillas, cut into thin strips.
11. Prepare 2 Tbsp of Fresh Cilantro, chopped.
12. It’s 1/2 cup of Mexican Blend Shredded Cheese (Cheddar, Oaxaca, & Asadero).

Chicken Tortilla Soup (Instant Pot) step by step

1. Add chicken, diced tomatoes, diced green chilies, chicken broth, onion, garlic, ground cumin, salt, & black pepper to the Instant Pot..
2. Mix well..
3. Close & lock the lid..
4. Turn steam release valve to ensure the pot is sealed..
5. Press—PRESSURE COOK: Normal; Pressure Level: High; Time: 9 minutes..
6. Press CANCEL (Keep Warm: On).
7. Allow Natural Release for 10 minutes..
8. Press steam release handle down for Quick Release..
9. Remove chicken to a plate & shred into bite size pieces..
10. Return chicken to the pot..
11. Press SAUTÉ—Normal..
12. Add corn tortilla strips & cilantro to the pot..
13. Cook for 2 minutes stirring occasionally..
14. Serve topped with shredded cheese blend immediately..