Delicious Instant Pot Spicy Chicken Tortilla Soup Recipe

Add 3 tablespoons of olive oil to a medium/large size frying pan, and heat over medium-high heat. Add tortilla strips and fry until they are crisp, watch to make sure they don't burn. Set aside. Grab your Instant Pot, add the onions, pickled jalapenos cumin, salt, and garlic to the pot.

Rating: 5/5(1)
Category: Recipes
Servings: 6
Total Time: 1 hr 20 mins

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Step 1. Brown the Chicken. Once the instant pot is hot, add the chicken and cook for a few minutes until it turns brown, flip it over and brown …

Cuisine: Tex-Mex
Total Time: 40 mins
Category: Dinner
Calories: 268 per serving
1. Set the pressure cooker to saute
2. Place the oil, chicken, onions, peppers, garlic and seasonings into the pressure cooker and saute until vegetables start to soften and chicken is slightly golden on the outside
3. Add the tomatoes, corn and water
4. Cover and set the pressure cooker to medium pressure for 15 minutes

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Instant pots are becoming more and more popular. This recipe is quick, easy, and delicious! Add this recipe to your instant pot favorites! Ingredients 15 oz. can black beans, rinsed 14.5 oz. can fire roasted diced tomatoes 15 oz can corn 32 oz. box chicken broth 1 onion, diced 3 Cloves garlic, diced 1 Tbs chili powder 1 …

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Directions. Preheat oven to 350°. Turn Instant Pot to Sauté setting and heat oil. When oil is shimmering, add bell peppers and onion. …

Rating: 4.1/5(11)
Category: Low-Carb, Weeknight Meals, Dinner, Soup
1. Preheat oven to 350°. Turn Instant Pot to Sauté setting and heat oil.
2. When oil is shimmering, add bell peppers and onion.
3. Cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes.
4. Stir in garlic, oregano, cumin, and chili powder.

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In a large bowl, combine tortillas and 1 tablespoon olive oil. Place tortillas in a single layer onto the prepared baking sheet. Place into oven bake …

Rating: 4.9/5(40)
Category: Instant Pot
Servings: 6
Estimated Reading Time: 2 mins

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1. Add All Ingredients & Pressure Cook. Turn ON the Instant Pot . Add the olive oil, tomatoes, corn and black beans (Pic 1). Next, add the carrot and celery, if using, along with the garlic. Add the chicken breasts and all the …

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Directions. Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Poultry setting according to manufacturer's instructions; set timer for 15 minutes.

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Saute the garlic and onions in the Instant Pot. Add the remaining ingrdients, except for the crispy tortilla strips and other toppings, and pressure cook for 10 minutes. Release the pressure, remove the chicken breasts from the pot, shred it, and hten return it to the soup. Serve hot, garnished with crispy tortilla strips or tortilla chips and

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In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro. Pour in the blended vegetables. Add in 4 cups of water, and if you're using the corn tortillas to thicken, add them now. Add in …

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Saute onions in the oil while you prep the garlic, carrots and celery. Add them to the pot, and saute. Add the diced tomato, green chilies, chicken thighs (whole), dry black beans ( or canned, drained), chicken stock, …

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Pressure cook at high pressure for 9 minutes. Allow the pot to release naturally for 10 minutes. Move the valve to the venting position to release the remaining pressure. Then carefully open the Instant Pot. Remove the …

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Add garlic and sauté for another minute. Press "Cancel" on the Instant Pot. Add a half cup of broth and scrape the bottom of the pot to pick up all the brown bits. (Note 1) Add remaining broth, chicken, green chilies, chili powder, cumin, fire-roasted tomatoes, enchilada sauce, black beans, corn, salt, and black pepper.

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Chop onion, and mince garlic. Turn Instant Pot to saute. Once hot, add oil, then saute onions for three minutes. Turn off saute and add garlic. Stir to distribute. Add fire roasted tomatoes and scrape the bottom. Add chicken, enchilada sauce, chicken stock, cumin, smoked paprika, salt, frozen corn, and black beans.

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Using a 6-quart or larger Instant Pot turn on the sauté function (to the default "Normal" — not high or low). Once hot, add the olive oil, onion, and garlic and cook for 3-4 minutes, stirring occasionally, until softened. Turn off the sauté function by pressing “Cancel.”.

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Add the chicken breasts, black beans, corn, fire roasted tomatoes, chili powder, cumin, paprika, oregano, salt, pepper, cilantro and chicken broth to the Instant Pot. Stir until combined. Place the lid on and set it to close position. Turn the steam valve to the sealing position. Set the Instant Pot to manual/pressure cook, high pressure, for 7

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Strain broth into a bowl to remove any floating bits. Remove chicken bones and put de-bone chicken back into the Instant Pot. Add the strained broth and all other ingredients into the Instant Pot. Place the lid on and cook on Manual High pressure for 10 minutes. This melds the flavors together quickly.

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ADD CHICKEN AND BROTH: Remove the marinated chicken from the plastic bag and place the chicken breast or chicken thighs on top of the other ingredients. Pour in the chicken broth. SEAL AND COOK: Place the lid on the Instant Pot and move the valve to the sealing position. Cook on high pressure for 15 minutes.

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Is the instant pot different from the slow cooker?

  • In a large bowl, soak beans overnight in water deep enough to cover them completely.
  • Drain the beans and add them to the Instant Pot.
  • Add all other ingredients, close the lid and set steam release to sealing. ...
  • When the timer beeps, let pressure release naturally, which will take about 20 minutes.
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How to make chicken soup in the instant pot?

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