Instant Pot Chicken Tortilla Soup

This is the BEST Instant Pot Chicken Tortilla Soup! It tastes like it's been cooking all day, but it only takes minutes in your electric pressure cooker.

📝 Ingredients

• 1 Tablespoon olive oil
• 1 large onion (minced)
• 1 pound chicken breast
• 4 cups chicken stock (or bone broth)
• 1 15-ounce can black beans (drained and rinsed)
• 1 15-ounce can pinto beans (drained and rinsed)
• 1 cup canned crushed tomatoes
• 2 jalapenos (chopped (seeds and veins removed))
• 1 bell pepper (chopped)
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 4 Tablespoons fresh cilantro
• 1 lime (juiced)
• Salt to taste
• Shredded Cheese
• Tortilla Strips
• Avocado
• Greek yogurt or sour cream

👨‍🍳 Instructions

1. 1Turn instant pot to SAUTE and add 1 Tablespoon olive oil. Once hot, add 1 large onion and cook 3 minutes.
2. 2Hit CANCEL and add the 1 pound chicken breast, 4 cups chicken stock, 1 15-ounce can black beans, 1 15-ounce can pinto beans, 1 cup canned crushed tomatoes, 2 jalapenos, 1 bell pepper, 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder and ½ teaspoon cayenne pepper. Stir to combine, scraping any browned bits from the bottom of the pot.
3. 3Hit MANUAL to cook at high pressure for 7 minutes. It will take about 10 minutes for the pressure to build then the countdown timer will begin.
4. 4Once the time is up, let the pressure release naturally for 10 minutes before releasing any remaining pressure.
5. 5Remove the chicken and shred with two forks. Return to pot and stir in juice of 1 lime and 4 Tablespoons fresh cilantro. Season with salt. Serve, topped with desired toppings.