This delicious Instant Pot Tortilla Soup recipe is gluten free and serves 8.
Ingredients
- 2 Chicken breasts, Large
- 1 15oz can black beans
- 2 cups corn, frozen
- 1 lime
- 1 onion
- 1 red bell pepper
- 6 cups chicken broth
- 4 oz tomato paste
- 12 oz your favorite salsa
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper
- 1 tbsp chili powder
- 2 tsp salt
- 2 tsp cumin
Instructions
- In pressure cooking pot, add chicken, salsa, chicken broth, onion, bell pepper, cumin, chili powder, salt, black pepper, cayenne pepper, and tomato paste. Stir together.
- Lock lid and set to high pressure for 10 minutes.
- When time is up, allow pressure to naturally release for 10 minutes and then use a quick release to get all the remaining pressure out.
- Remove lid and shred chicken using two forks.
- Set pressure cooker to “simmer” setting and add black beans and corn. Stir until corn is heated through.
- Ladle into bowls and top with a squeeze of lime juice, a dollop of sour cream or greek yogurt, a few sprigs of cilantro, chopped green onion, chopped avocado, and crushed tortilla chips.
Thats all there is to it. Check out more of my favorite recipes!