Instant Pot® chicken tortilla soup with quinoa

    43 min

    This wonderful Instant Pot® chicken tortilla soup is a delicious, quick and easy dinner option that you can put together in next to no time!

    1 person made this

    Serves: 4 

    • 1.25L chicken stock
    • 1 (400g) tin chopped tomatoes with their juice
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 675g boneless chicken breasts
    • 2 teaspoons chilli powder
    • 2 teaspoons ground cumin
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 325g frozen sweetcorn
    • 40g thinly sliced cabbage
    • 185g cooked quinoa
    • 1 tablespoon lemon juice
    • 225g tortilla chips
    • 1 tablespoon fresh coriander

    Prep:20min  ›  Cook:18min  ›  Extra time:5min resting  ›  Ready in:43min 

    1. Turn on a multi-functional pressure cooker (such as Instant Pot®). Add chicken stock, tomatoes, onions and garlic to the pot. Place chicken breasts on top and sprinkle with chilli powder, cumin, paprika, salt and pepper. Add sweetcorn and cabbage on top; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
    2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove chicken from pot and place in a plate; shred with 2 forks. Put chicken back into the pot with cooked quinoa, lemon juice and tortilla chips. Sprinkle with chopped coriander.

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