Instant Pot Chicken Tortilla Soup
Bethany Daugherty, MS, RDN, CD - December 12, 2019
If you are looking for a very quick recipe to fix during the busy holiday season, this is it!  This soup cooks for only 15 minutes in the Instant Pot.  If you do not have an Instant Pot, you can also cook this soup in the slow cooker.  Make sure to thaw your chicken before placing in the slow cooker.  Cook on low for 7-8 hours or on high for 4-5 hours.

2 frozen boneless, skinless chicken breasts
2 cans black beans, rinsed and drained
2 cups frozen corn
3 tsp. garlic, minced
1 large onion, diced
1 red bell pepper, diced
6 oz. tomato paste
4 cups chicken or vegetable broth
2 Tbsp. Mexican seasoning
  1. Place all ingredients in Instant Pot.
  2. Put lid on the cooker and make sure pressure knob is in sealing position.  Select high pressure for 15 minutes.
  3. When Instant Pot beeps, switch pressure knob to venting for a quick release.  Be careful!
  4. Remove lid, shred chicken and combine with remaining ingredients.
Makes: 6 servings
Serving Size: 1 ½ cups