Instant pot chicken quinoa tortilla soup –Today, I’m excited to share a quick and delicious recipe that’s perfect for busy weeknights: 30-Minute Instant Pot Chicken Tortilla Soup! This dish is not only packed with flavor but also loaded with veggies, making it a nutritious choice for the whole family. Let’s dive into the details!
Ready to Enjoy!
Check out this enticing image of our Chicken Tortilla Soup, brimming with vibrant ingredients!
Ingredients
Here’s what you’ll need to whip up this hearty dish:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes (with juices)
- 4 cups chicken broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Tortilla strips, for serving
- Optional toppings: avocado, cheese, cilantro, lime juice
Instructions
Follow these easy steps to create a bowl of warmth that everyone will love:
- Start by selecting the sauté function on your Instant Pot. Once hot, add the olive oil, then toss in the diced onion and bell pepper. Sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken breasts, zucchini, black beans, diced tomatoes, chicken broth, taco seasoning, salt, and pepper into the pot.
- Close the lid of the Instant Pot and seal the vent. Set to high pressure for 10 minutes. Once done, allow for a natural release for about 5 minutes, then switch to quick release to release any remaining pressure.
- Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken back into the soup and stir well.
- Serve hot, topped with tortilla strips and any additional toppings you desire!
This 30-Minute Instant Pot Chicken Tortilla Soup is perfect for warming up on a chilly day or impressing friends at a casual gathering. Enjoy each spoonful filled with rich flavors and vibrant colors!
