Instant Pot Chicken Tortilla Soup

Name: Instant Pot Chicken Tortilla Soup
Cuisine: American
Ingredients: 2 lbs chicken breast and/or thighs; 3 cloves garlic, minced; 1 onion, diced; 2 carrots, peeled and diced; 1 medium red bell pepper, diced; 4.5 oz can diced green chilies; 15 oz can diced tomatoes; 8 oz can tomato sauce; 1/8 tsp cayenne pepper; 1 1/2 tbls chilli powder; 2 tbls cumin; to taste Salt and pepper; 2 bay leaves; 7 cups chicken broth; 1 cube rapunzel broth cubes; 1/4-1/2 cup chopped cilantro; 1/2 lime juiced; Toppings: tortilla chips, diced avocado, shredded Mexican cheese

Dee Mack @cook_4709597

Instant Pot Chicken Tortilla Soup

Dee Mack @cook_4709597

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2 lbschicken breast and/or thighs
3 clovesgarlic, minced
1onion, diced
2carrots, peeled and diced
1medium red bell pepper, diced
4.5 ozcan diced green chilies
15 ozcan diced tomatoes
8 ozcan tomato sauce
1/8 tspcayenne pepper
1 1/2 tblschilli powder
2 tblscumin
to tasteSalt and pepper
2bay leaves
7 cupschicken broth
1 cuberapunzel broth cubes
1/4-1/2 cupchopped cilantro
1/2lime juiced
Toppings: tortilla chips, diced avocado, shredded Mexican cheese

Cooking Instructions

1

Saute chicken until brown on all sides. *Don't brown if it's frozen. Add the chicken after the veges are sauteed.
2

Add the onion, carrots, garlic, and red bell pepper. Saute for 5 minutes.
3

Add the canned ingredients.
4

Add the remaining ingredients, except for the fresh cilantro.
5

Put the lid on the instant pot and place the vent to seal. Press cancel, then press the Soup button. 30 minutes should appear.
6

When the soup is done cooking, allow the pressure to naturally release for 15 min, then carefully release remaining pressure.
7

Add the chopped cilantro and lime juice.
8

Serve with desired toppings!