Instant Pot Chicken-Tortilla Soup

by

Deborah Schneider

POSTED Tue, May 5, 2020

Serves

4

Total Time

36 MINS

Calories

1046

This classic recipe is Mexican home cooking at its best, and the perfect place to showcase a flavorful chicken broth. Serve in big bowls with lime wedges on the side.

recipe-image

    INGREDIENTS


  • Guajillo chiles icon
    Guajillo chiles

    2 (about 12 g)stem removed, deseeded, torn

  • Water icon
    Water

    1 cup (about 240 g)boiling

  • Roma tomato icon
    Roma tomato

    1 (about 60 g)quartered, deseeded, coarsely chopped

  • Tomatillo icon
    Tomatillo

    2 (about 112 g)hulled, coarsely chopped

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)peeled

  • White onion icon
    White onion

    ½ cup (about 81.6 g)diced

  • Vegetable oil icon
    Vegetable oil

    1 tablespoon (about 13.8 g)

  • Roma tomato icon
    Roma tomato

    1 (about 60 g)quartered, deseeded, diced

  • Carrot icon
    Carrot

    ½ (about 25 g)

  • Anaheim chile icon
    Anaheim chile

    ½ (about 22.5 g)seeded, diced

  • Chicken thigh icon
    Chicken thigh

    681 g (about 3 ½)

  • Chicken broth icon
    Chicken broth

    6 cups (about 1.494 kg)

  • Kosher salt icon
    Kosher salt

    1 tablespoon (about 8.55 g)

  • Corn tortilla icon
    Corn tortilla

    2 cups (about 480 g)

  • Monterey jack cheese icon
    Monterey jack cheese

    ½ cup (about 66 g)shredded

  • Avocado icon
    Avocado

    1 (about 165 g)

  • Cilantro icon
    Cilantro

    ¼ cup (about 7.2 g)chopped

  • Lime icon
    Lime

    4 wedges

    METHOD


  • 1. Add guajillo chiles to a clean blender jug
  • 2. Add water to the blender jug
  • 3. Let rest - 10 min
  • 4. Drain
  • 5. Add roma tomato to the blender jug
  • 6. Add tomatillo, garlic clove and white onion to the blender jug
  • 7. Blend until smooth
  • 8. Pre-heat until hot - Sauté, More
  • 9. Add vegetable oil to the inner pot
  • 10. Add roma tomato, white onion, carrot and anaheim chile to the inner pot
  • 11. Sauté until softened - approx 1 min
  • 12. Transfer content of blender jug to inner pot
  • 13. Cook until dry while stirring frequently
  • 14. Add chicken thigh, chicken broth and kosher salt to the inner pot
  • 15. Close and lock the lid and turn the steam release handle to Sealing
  • 16. Pressure cook - Manual, High, approx 20 min
  • 17. Release pressure - Quick venting
  • 18. Transfer chicken to plate
  • 19. Shred
  • 20. Divide chicken between 4 small bowls
  • 21. Top with corn tortilla, monterey jack cheese and white onion
  • 22. Ladle hot broth over the top of each bowl
  • 23. Garnish with avocado and cilantro
  • 24. Garnish with lime

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