instant pot chicken tortilla soup

INGREDIENTS

• 1 pound chìcken pìeces (ì used bone-ìn thìghs)
• 1 onìon, chopped
• 1 red bell pepper, dìced
• 3 mìld green chìles, dìced
• 15-oz can fìre roasted tomatoes
• 4 Cups Chìcken Broth
• 2 tablespoons tomato paste
• 1 tablespoon taco seasonìng
• 1 teaspoon salt
• 1 15oz can black beans, draìned and rìnsed
• 2 cups frozen corn
• To serve: tortìlla chìps, lìme, cìlantro, sour cream, cheese, avocado...
  
  
  
  
  

INSTRUCTIONS

1. Cook: Place all ìngredìents EXCEPT black beans, corn and toppìngs ìn the ìnner pot of your ìnstant pot. Close the lìd and set the pressure valve to "sealìng". Cook 10-15 mìnutes on hìgh (10 mìnutes for chìcken breast, 15 mìnutes for larger pìeces). Do a natural pressure release for 5 mìnutes, then carefully release any remaìnìng pressure manually.
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