Instant Pot® Tortilla Soup with Chicken and Quinoa

Ingredients

• 5 cups chicken stock
• 1 (14.5 ounce) can canned diced tomatoes with their juice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 ½ pounds boneless chicken breasts
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 cups frozen corn kernels
• ½ cup shredded cabbage
• 1 cup cooked quinoa
• 1 tablespoon lemon juice
• 1 (8 ounce) package tortilla chips
• 1 tablespoon fresh cilantro

Step 1

Turn on your Instant Pot and adding the chicken stock, tomatoes, onions, and garlic right into the pot. Lay the chicken breasts on top, then sprinkle them with chili powder, cumin, paprika, salt, and pepper. Next, add the corn and cabbage over everything, but don’t stir it in. Secure the lid and set the pot to high pressure for 8 minutes. It’ll take about 10 to 15 minutes for the pressure to build up.

Step 2

Once the cooking time is up, carefully release the pressure using the quick-release method. When it’s safe to open, take off the lid and remove the chicken onto a plate. Shred the chicken with two forks, then stir it back into the pot along with the cooked quinoa, lemon juice, and tortilla chips. Finish by sprinkling chopped cilantro on top, and you’re ready to enjoy!