Whoo Hoo! We are excited to share that this is our first published recipe using the Instant Cooker. Truthfully, this whole instant cooker craze was a bit intimidating, so we held off on jumping on the bandwagon for as long as we could. We eventually caved in to the peer pressure (no pun intended) and purchased the Ninja Instant Cooker. There are several brands available on the market. Choosing the right one depends on your size needs and budget capability. Even before removing the instant cooker from the box, we began learning as much as we could about pressure cooking by watching videos and reading articles on the internet. The fear was that we would have an exploding pot of food all over the kitchen. But we are happy to report that it did not happen! We took our stovetop recipe for tortilla soup, tweaked it a bit and came up with Instant Cooker Chicken Tortilla Soup. A delightful hearty soup, the Instant Cooker Chicken Tortilla Soup is full of healthy proteins, antioxidants, and fiber.
The Easiest Instant Cooker Chicken Tortilla Soup!
This recipe is by far one of the easiest we have assembled. Even without taking the quick cooking time into consideration. If you are new to instant cooking like we are, this recipe is a great way to jump right in. There are literally no simpler directions than dumping every single ingredient into the pot. The work entails setting the timer, releasing the pressure, shredding the chicken and serving up the bowls. Presto! Dinner is ready. Seriously, the hardest part is shredding the chicken. It actually comes out of the pot so fork-tender that it almost shreds itself.
After making this soup, we totally understand why so many people are enjoying the art of instant cooking! Imagine having a hot, healthy dinner on the table within 30 minutes–prep time included! Now that we have gotten the hang of it, we look forward to bringing more healthy Instant Cooker! We want to hear from all the newbie instant cooks and those that are pros; drop us a comment and give us your tips and suggestions!
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Instant Cooker Tortilla Soup
Equipment
Ingredients
- 1 ½ pound boneless skinless chicken breast about 2 breasts
- 1 12 ounce bag frozen corn
- 1 15.5 ounce can black beans drained and rinsed
- 1 10 ounce can diced tomatoes with chilis
- 1 16 ounce can fat free refried beans
- 2 15.5 ounce jar mild salsa
- 32 ounces chicken broth (low sodium)
Instructions
- Add chicken, corn, black beans, diced tomatoes, refried beans, and salsa in the instant cooker.
- Pour chicken broth over all the ingredients, but do not stir.
- Set the timer for 7 minutes on high pressure. It will take several minutes for the cooker to come to pressure because of the amount of liquid.
- After 7 minutes of pressure cooking, allow pressure to release naturally for 10 minutes. Follow this with a quick release. (Please read manufacturer's directions carefully regarding pressure release)
- When pot has depressurized carefully remove lid.
- Remove chicken, place on a dish and shred using two forks.
- Return chicken to the pot and stir.
- If you are not serving soup immediately, leave the instant cooker on “warm”.
- When ready to serve, ladle soup into individual bowls and top with whatever toppings you may like. Suggestions include: crushed tortilla chips, cilantro, cheese, avocado, a splash of lime juice, chopped green onions, or even diced jalapeno peppers if you’re feeling spicy!
Notes
- If you are looking for a bigger kick to the soup, substitute the mild salsa with hot salsa.
- This recipe can be made on the stovetop also. Cooking times must be adjusted to ensure that the chicken is fully cooked. Dice the chicken before adding it to the soup pot for faster cooking. Add 2 tablespoons of olive oil to the soup pot. Add diced chicken and sauté for 10 minutes before adding the rest of the soup ingredients, and stir to combine. Bring soup to boil, lower heat to simmer and continue to cook for 30 minutes or until chicken is thoroughly cooked. Serve with your favorite toppings.
