I'm a bit of an Instant Pot novice—I've used two out of the nine settings on my coveted nine-in-one model and still get a bit freaked out when it comes time to release the pressure when using "manual" mode. So if I can master a recipe with zero issues in one try, then you know it's beyond simple.
After easing into the Instant Pot world via Williams Sonoma's incredibly practical soup starters, I decided to take things a step further and make a soup from scratch for the first time in my entire life. This endeavor was mainly inspired by my insatiable craving for chicken tortilla soup and a few subsequent Pinterest recipe searches that proved too tantalizing to pass up.
After thoroughly inspecting the ingredient lists of a half dozen chicken tortilla soup recipes, I decided to try this one from Kristine's Kitchen. Calling for onions, garlic, diced tomatoes, black beans, chicken, chicken broth, corn, red enchilada sauce, and spices (I left out the fire roasted green chiles because I can't handle much heat), it was just simple enough to pique my interest.
I threw all of the ingredients into the Instant Pot, gave it a quick stir, and set it to manual mode for the required nine minutes. After letting it cool for another 10, I ceremoniously topped my very first bowl of semi-homemade soup with crumbled tortilla chips, shredded cheese, and avocado. I was blown away by how delicious it was—it tasted like it had been simmering for hours, boasting a robust flavor that led me to a second bowl immediately after polishing off the first. I will definitely be making the below recipe again this season.
2 tsp. olive oil
1 cup chopped onion
4 cloves garlic, minced
4 oz. can mild fire-roasted diced green chiles
14.5 oz. can fire roasted diced tomatoes
15 oz. red enchilada sauce
1-2 tsp. chili powder
1 tsp. cumin
15 oz. can black beans, rinsed and drained
4 cups low sodium chicken broth
1 lb. boneless, skinless chicken breast
15 oz. can corn, drained (or 1 cup frozen corn), optional
Salt and pepper, to taste
For serving: lime wedges, crumbled tortilla chips, sour cream or plain Greek yogurt, shredded cheese, and/or avocado
Add olive oil to Instant Pot insert and turn on sauté function. Add the onion and cook, stirring, until softened. Turn off Instant Pot. Stir in the minced garlic.
Add the diced green chiles, fire-roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans, and chicken broth. Stir well. Nestle the chicken into the mixture.
Place the lid on and set it to the closed position. Turn the steam valve to the sealing position.
Set the Instant Pot to manual/pressure cook, high pressure, for nine minutes. When the cook time is done, allow the pressure to release naturally for 10 minutes (this means just leave the Instant Pot alone for 10 minutes). Then, carefully turn the steam valve to the venting position to release the remaining pressure. I usually do this with the handle of a long spoon.
When the red float valve drops down, the pressure has been released and it is safe to open your Instant Pot. Carefully remove the lid. Remove the chicken and shred. (This can be done in a bowl with two forks or even in your stand mixer.
Return the shredded chicken back to the pot and stir in the corn. Season to taste with salt and pepper and serve with toppings as desired.
Head over to Kristine's Kitchen for more.
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