The Instant Pot® Meals in a Jar Cookbook by Pamela Ellgen

Author:Pamela Ellgen
Language: eng
Format: epub
Publisher: Ulysses Press
Published: 2019-03-19T16:00:00+00:00

Spicy Tortilla Soup

Ready in an instant, this flavorful tortilla soup makes an easy weeknight supper—just add chicken.

Serves 4

Prep time: 5 minutes | Cook time: 10 minutes | Release time: 5 minutes

Jar size: 3 cups

GF | AF

Dry ingredients

1 tablespoon paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

1 tablespoon chili powder

1 teaspoon sea salt

¼ cup sundried tomatoes

¼ cup dried onion

½ cup dried corn

1 teaspoon dried garlic

1 cup tortilla strips

For cooking and serving

2 tablespoons canola oil

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

salt and pepper

8 cups chicken broth

1 lime, halved, to serve

1 avocado, sliced, to serve

tortilla strips, to serve

Preparation: Layer the dry ingredients in the jar in the order listed.

To Cook: Select sauté to preheat the Instant Pot. When the word “hot” appears on the display, add the oil. It should thin immediately. Pat the chicken dry with paper towels and season generously with salt and pepper. Sear the chicken in the Instant Pot for 5 minutes.

Add all of the jarred ingredients to the Instant Pot along with the 8 cups of broth. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure cook on high for 5 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.

To Serve: Finish with a squeeze of lime juice and top with avocado and additional tortilla strips.

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