Pressure Cooker Chicken Tortilla Soup

A little spicy a lot yummy. Adapted from several other stovetop recipes and modified for our families liking and cooking in the pressure cooker (insta pot, quick cooker, power cooker, etc). Top with your favorites (pico, avocado, cheese) or just enjoy plain with the tortilla strip chips. If you want to preserve extra tomato paste you will also need wax paper and a freezer baggie.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add oil, chicken, and 32 oz of broth to the pressure cooker pot. Seal and cook on high pressure for 15 minutes for fresh/thawed chicken (20 if frozen).

Step 2

While chicken cooks, dice vegetables.

Step 3

Let steam release naturally 10 minutes. Then depress button to release any remaining steam. Open lid and shred chicken.

Step 4

Set cooker to sear/brown/saute setting. Default should be about 20 minutes. Add 3 more cups of broth, reserving about 1 cup aside.

Step 5

Pour the remaining broth (about 1 cup, doesn't have to be exact) into a mixing bowl. Whish in tomato paste, then whisk in corn starch. Now whisk this into the pressure cooker pot with chicken.

Step 6

Add remaning vegetables, onions, peppers, garlic, cilantro, and beans.

Step 7

Continue cooking until the timer is up (about 20 minutes from the start of saute), stirring occasionally.

Step 8

Let it cool just a little so you don't burn your mouth and serve with tortilla strips and optional toppings.

Step 9

Note. You can line a small baking pan with wax paper. Spoon remaining tomato paste onto the wax paper in 1 tablespoon drops. Freeze. Once frozen put the paste-balls into a baggie and keep frozen until you need for another recipe. Discard wax paper.