Instant
Pot Chicken Tortilla Soup
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Prep time: 10 Minutes
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Cook time: 30 Minutes
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Total time: 40 Minutes
Ingredients
·
1 Tbsp avocado oil
·
1 medium-sized chopped yellow onion
·
4 cloves minced garlic
·
2 tsp chili powder
·
1 tsp ground cumin
·
½ tsp ground paprika
·
½ tsp dried oregano
·
1 tsp sea salt
·
1 to 1.5 Pounds of chicken thighs or breasts
that have been skinned and boneless
·
1 can crushed tomatoes
·
1 can dice green chilis
·
3 cups of chicken broth
·
1 cup of corn
·
1 can of black beans, drained
Instructions
1. Cut an onion and put it in the Instant Pot's
sauté pan after pressing the Sauté button. While turning occasionally, sauté
the onion for approximately 5 to 8 Minutes until it softens.
2.
Mix the dried oregano, paprika, chili powder,
cumin, and salt. The full flavor of the spices will emerge after Cooking this
Combination for 1–2 Minutes.
3.
Make room for the boneless chicken thighs by
moving the onions to one side. 3 minutes per side should do it.
4.
Next, put the remaining ingredients into the Pressure
Cooker.
5. Lock
the Instant Pot's lid, choose Manual or Pressure Cook, and set the timer for
fifteen Minutes. The pressure release valve must be sealed in case of a leak.
6.
The pressure Cooker's high-pressure Cook cycle
lasts 15 Minutes. However, the pressure rises about 10 to 15 Minutes
7.
have passed.
8.
After 15 Minutes, let the instant pot naturally
release pressure for at least 10 Minutes. It took me around 40 Minutes to let
mine go entirely. Tender chicken results from this method.
9.
Open the instant pot's cover and use the
fast-release valve to remove any leftover pressure.
10. Seven,
place the chicken thighs on a chopping board and shred them using two forks.
11. Put
the shredded chicken back into the Instant Pot and mix it. Serve immediately
with fried corn strips (see below for instructions), fresh diced avocado, and
additional toppings of your choice (such as grated cheese or sour cream).
Include fresh lime wedges on the side to squeeze more lime juice before
serving.
Homemade Tortilla
Strips:
1. First, stack 6-8 corn tortillas on a cutting
board and, using a sharp knife, slice them into strips 1/4" to 1/2"
broad ribbons.
2. In a large, nonstick pan over medium heat, warm
14 cups of high-temperature Cooking oil (I like avocado oil). Carefully add 4
to 6 corn tortilla strips to the oil after it reaches a sizzling temperature.
To get the ideal amount of crispiness, Cook the strips for an additional minute
or two after turning golden brown.