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Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup is bold, hearty, and bursting with authentic flavor, made with fire-roasted tomatoes, serrano chilies, and tender chicken thighs.
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Ingredients
  

  • 1 Tbsp olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 serrano pepper diced
  • 1 tsp ground cumin
  • 1 tsp Creole seasoning
  • 2 lb chicken thighs
  • 20 oz crushed tomatoes or homemade blender salsa
  • 32 oz chicken broth
  • 1 16 oz can black beans, drained and rinsed
  • 1 16 oz can corn, drained and rinsed
  • ½ cup cilantro chopped (reserve ¼ cup for garnish)
  • 1 lime juiced
  • 1 tsp salt or to taste
  • Optional Toppings:
  • Tortilla strips avocado slices, sour cream, fresh cilantro

Instructions
 

Sauté the Aromatics:
  1. Set the Instant Pot to Sauté mode. Add olive oil, then sauté onion, garlic, and serrano pepper until softened.
Add Seasonings and Chicken:
  1. Stir in cumin and Creole seasoning. Add chicken thighs and sear for about 3 minutes per side for extra flavor.
Build the Soup Base:
  1. Add chicken broth, crushed tomatoes (or blender salsa), black beans, and corn. Stir well to ensure the chicken is submerged in the liquid.
Pressure Cook:
  1. Seal the Instant Pot and cook on High Pressure for 25–30 minutes.
Release Pressure:
  1. Allow pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
Shred the Chicken:
  1. Remove the chicken and shred using two forks. Return the shredded chicken to the pot and stir.
Finish the Soup:
  1. Add lime juice and the remaining cilantro. Stir to combine, and taste for seasoning.
Serve and Garnish:
  1. Ladle soup into bowls and top with tortilla strips, avocado slices, sour cream, and extra cilantro.

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