Instant Pot Chicken Tortilla Soup
Try this Instant Pot Chicken Tortilla Soup recipe, or contribute your own.
Try this Instant Pot Chicken Tortilla Soup recipe, or contribute your own.
- Carbohydrate 145.515240094838 g
- Cholesterol 0 mg
- Fat 3.05620000204507 g
- Fiber 48.2277991192964 g
- Protein 43.9509000335543 g
- Saturated Fat 0.772450000526417 g
- Serving Size 1 1 recipe (1935g)
- Sodium 875.648000726738 mg
- Sugar 97.2874409755414 g
- Trans Fat 0.867440000465822 g
- Calories 760 calories
Step-by-step
- Place all ingredients in the Instant Pot.
- Using the display panel select the MANUAL function. Use the +/- buttons and program pot for 15 minutes.
- When the time is up quickly release the pressure.
- Serve with warm tortilla strips, organic tortilla chips, fresh avocado and cilantro.
Releasing the pressure too slowly after the fifteen minute cooking cycle ruins the texture of the chicken breasts. High heat converts collagen into gelatin, but holding poultry under pressure beyond fifteen minutes shreds muscle fibers into chalky fragments. Precise timing preserves juiciness inside the meat.
- Use frozen chicken breasts weighing between six and eight ounces each to ensure they reach safe internal temperatures of 165 degrees Fahrenheit during the pressure cycle without drying out.
- Dice the onions and red bell peppers to uniform quarter-inch cubes so they soften evenly in the liquid without dissolving completely.
- Execute a quick manual pressure release immediately when the timer sounds to halt residual cooking.
- Shred the cooked chicken using two forks on a wooden cutting board before returning the meat to the pot for service.
Temperature control dictates the final consistency of the broth and vegetables. Proper execution yields tender legumes and crisp garnishes.
