Name: Instant Pot Chicken Tortilla Soup
Total time: 28 min
Cuisine: Mexican
Ingredients: Cilantro, freshly chopped; Avocado, freshly sliced; Monterey Jack cheese, shredded, Pepper Jack preferred; Tortilla strips, such as Mission brand; 2 lb Chicken breast, boneless, skinless; 2 tbsp Vegetable oil; 1 Yellow onion, diced; 2 Jalapeno peppers, diced; 1.5 tbsp Garlic, crushed; 5 cup Chicken broth, or 2 tbsp Low Sodium Chicken Better Than Bouillon + 5 cups of water; 2 Limes, freshly squeezed juice; 14.5 oz Diced tomatoes, can, with their juices; 2 tbsp Frank's Red Hot Sauce; 2 tbsp Salsa verde, green salsa; 1 tbsp Dried cilantro; 1 tbsp Cumin; 1/2 cup Sour cream

Method

6 steps. Tap one to mark it done.

Pour the vegetable oil into the Instant Pot, select the “Sauté” function, and set it to “High” or “More”. When the cooker is hot, toss in the onion and jalapeno peppers, cooking for roughly 3-5 minutes until they soften and brown lightly. Mix in the garlic and stir for 1 more minute as the bottom of the inner pot begins to color slightly.
Stir in the chicken broth, freshly squeezed juice of the limes, diced tomatoes with their juices, Frank's Red Hot Sauce, salsa verde, dried cilantro, and cumin. Give everything a thorough stir.
Submerge the chicken breast in the liquid, lock the lid in place, and select "Pressure Cook" or "Manual" on High Pressure for 12 minutes. Perform a quick release once the cooking time ends, then switch off the cooker, letting the soup rest and cool slightly for approximately 5 minutes.
Transfer the cooked chicken breast to a bowl using tongs, then shred the meat with two forks, or use a stand mixer fitted with its paddle attachment, then set aside.
Once the soup has cooled for 5 minutes, incorporate the sour cream with a whisk until fully blended. Put the shredded chicken back into the inner pot and stir the mixture well.
Spoon the hot soup into individual bowls, then garnish each serving with freshly chopped cilantro, sliced avocado, shredded cheese, and tortilla strips.