This Instant Pot Chicken Tortilla Soup is packed with flavor and topped with the easiest homemade crispy tortilla strips! It tastes like it's been simmering all day, but is ready in under an hour.
Pour grapeseed oil into instant pot, then hit the sauté button.
Once the instant pot reads “hot”, carefully place in some of the strips.
Cook until golden, about 3-5 minutes, using a fork/spoon, etc to keep the strips from sticking together/onto the bottom of the instant pot.
Remove with a slotted spoon, place onto the prepared plate and immediately sprinkle with salt.
Repeat with remaining tortilla strips.
Dump out the excess oil before moving onto the soup portion of the recipe.
Tortilla Soup
Hit the sauté button on the instant pot.
Once it reads “hot’, add in olive oil, onion, garlic, carrots, celery, and jalapeno. Cook until tender, about 8-10 minutes, stirring regularly.
Hit OFF on the instant pot.
Stir in diced tomatoes, green chilies, chicken breasts, bell pepper, broth, enchilada sauce and spices: salt, cumin, chili powder, dried oregano, and paprika.
Place the lid onto the IP (make sure valve is pointing to sealing) and set the Instant pot to pressure cook on high for 12 minutes.
The instant pot will beep when it’s done.
Flip the valve for a quick release.
Shred chicken with two forks, stir in the black beans, corn, and lime juice.