One-Pot Chicken Quinoa Tortilla Soup using the Instant Pot®

Ingredients 0/16

Step 1

Turn on your Instant Pot and adding the chicken stock, diced tomatoes, chopped onions, and minced garlic to the pot. Lay the chicken breasts on top and sprinkle them with chili powder, cumin, paprika, salt, and pepper. Then, add the corn and cabbage on top without stirring everything together. Secure the lid and set the pressure cooker to high for 8 minutes. It might take about 10 to 15 minutes for the pressure to build up.

Step 2

Once the cooking time is up, carefully use the quick-release method to let out the steam. When it’s safe to open, take the chicken out and shred it with two forks. Toss the shredded chicken back into the pot along with the cooked quinoa, a squeeze of fresh lemon juice, and some crushed tortilla chips. Give it a good stir, then sprinkle with chopped cilantro before serving.