Continuing with our soup theme, our next Instant Pot recipe was found via Mealthy. Mealthy is a type of pressure cooker similar to Instant Pot which is what we’ve been using. It ran roughly $100 and had a couple more options than the popular alternative. So far our experiences have been great with it.
Pressure Cooker Chicken Tortilla Soup:
- 1½ pounds boneless skinless chicken breast
- 6 cups chicken stock
- 1 (14.5 ounce) can diced tomatoes
- 1 (4 ounce) can diced green chiles
- 2 tablespoons tomato paste
- 3 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon dried oregano
- 1 (14.5 ounce) can black beans, rinsed and drained
- 2 cups frozen corn kernels, thawed
- crushed tortilla chips, shredded Cheddar cheese, and chopped fresh cilantro for topping
- Arrange chicken in pressure cooker; add chicken stock, tomatoes, chilies, tomato paste, garlic, chili powder, cumin, and oregano.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 10 minutes on High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
- Remove chicken to a cutting board.
- Set pressure cooker to Sauté; add black beans and corn.
- Shred chicken using 2 forks and return to pressure cooker; stir.
- Simmer soup on Keep Warm until heated through, about 5 minutes.
- Ladle soup into bowls; top with crushed tortilla chips, shredded cheese, and cilantro.
Total Time: 35 min
This was another easy recipe to knock out. Chicken tortilla soups is one of my favorite types of soup and while we wouldn’t put this up there with the best ever, we enjoyed the broth. The chicken could have used something to add some more flavor or spice to it. If you’re a cook and have any suggestions, we’re open to anything. It was definitely missing something. Would we try this again? Certainly but not without some modifications.