Instant Pot Tortilla Soup

I’m all about efficiency in the kitchen. I like meals that I can prep in 20 minutes or less.  I love delicious food, but I don’t have time to fiddle around with too many steps.

This soup is a quick prep, and a good ‘in-between’ season option.

Inspiration from Feasting At Home with tweaks to make it super speedy.  Be aware that while the prep is easy, the cooking time is longer!

Ingredients:

• Oil

• 1 chopped onion (optional)

• 4 cloves chopped garlic (optional)

• 1 bag broccoli slaw

• 1 can diced tomatoes (800mL)

• 1 lb chicken thighs or breasts fresh or frozen (whole)

• 1 cup dry black beans

• 6 cups broth (or water + 1 TBSP salt)

• 1 TBSP cumin

• 1 TBSP chili powder

• 1.5 tsp dried oregano

• 1 TBSP adobo sauce from canned chipotle

Toppings:

• Grated cheese

• Avocado

• Tostitos

• Lime (optional)

• Cilantro (optional)

1. Saute onions and garlic (if using) in oil until soft.

2. Add all other ingredients to the instant pot. 

3. Cook on high pressure for 22 minutes (14 minutes if you use canned black beans)

4. Manually let out pressure (or release naturally)

5. Shred the chicken if there are still whole pieces

6. Serve with toppings of your choice!