Name: Instant Pot Chicken Tortilla Soup
Prep time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 yellow onion, diced; 2 cloves garlic, minced; 1½ lb boneless skinless chicken breasts; 4 cups chicken broth; 1 14 oz can diced tomatoes; 1 15 oz can black beans, drained and rinsed; 1 cup frozen corn; 1 tbsp chili powder; 1 tsp ground cumin; 1 lime, cut in wedges; ½ cup shredded cheddar, for serving; salt, to taste

A soup that comes out of the cupboard

This is the soup I make when the fridge looks bare but the cupboard is doing fine. Canned tomatoes, canned beans, frozen corn, and chicken from the freezer. It all goes in the pot and somehow comes out tasting like I planned it.

The lime at the end is not a garnish thing. A squeeze over the bowl wakes the whole soup up. I’d put the wedges on the table and let people do their own.

Let the pressure come down on its own

After the cook time ends, let the pot sit for 5 minutes before you open the valve. Cooks call that a natural release. The pressure eases down gently instead of rushing out all at once.

It keeps the chicken tender and the broth in the pot where it belongs. Then vent whatever pressure is left, check the chicken reads 165°F, and shred it right in the soup with two forks.

Instant Pot Chicken Tortilla Soup

A soup that comes out of the cupboard

Let the pressure come down on its own