Cooking with the Instant Pot is much, much faster and the flavors are equally as delicious if it were cooked in the slow cooker. Choose your favorite cooker and enjoy! Please read post for more recipe details and photos.If you want a slow cooker version, we have that here: Slow Cooker Chicken Tortilla Soup
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 6servings
Calories: 150kcal
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Ingredients
FOR THE SOUP:
1pound(454g)boneless skinless chicken breast or chicken thighs
Turn Instant Pot on "Sauteā, and add oil. Saute chicken, onions and garlic until soft
Add broth, tomatoes, green chiles, corn, Worcestershire sauce, ground cumin, chili powder, paprika, salt and pepper.
Close the lid and pressure cook on high pressure for 15 minutes. Quick or Natural release. (These are the steps we did for our Instant Pot- Press "Cancel" to stop the "Saute" setting. Press the "Manual" button. Set the time to 15 minutes.)
After the cooking time is complete, press "Cancel" and carefully release the pressure.
Once pressure completely releases, open lid and gently shred the chicken. If you like cubed chicken in your soup, you can remove the chicken then cut it into small bite sized pieces and then return to the broth.
Season to taste with additional salt and pepper. Garnish soup with the tortilla chips and your favorite toppings.