INSTANT POT® CHICKEN AND QUINOA SOUP
This hearty and tasty soup is true comfort food. You can adjust the amount of spice to your liking. Using a multi-functional pressure cooker (such as Instant Pot®) and frozen chicken, it's a relatively fast meal, too!
Provided by 3ManCubs
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter, stirring until onion begins to soften, 5 to 7 minutes. Add carrots, mushrooms, rice from package, and quinoa. Place frozen chicken on top and add chicken broth, seasoned salt, pepper flakes, parsley, and chili powder. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken breasts to a plate and use two forks to shred meat. Return shredded chicken to the pot and season soup with salt and pepper.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 49.6 g, Cholesterol 34 mg, Fat 7.7 g, Fiber 6.6 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 1138.2 mg, Sugar 5.6 g
INSTANT POT® CHICKEN QUINOA TORTILLA SOUP
This wonderful Instant Pot® chicken tortilla soup is such a delicious, quick, and easy dinner option that you will put together in no time!
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 43m
Yield 4
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®). Add chicken stock, tomatoes, onions, and garlic to the pot. Place chicken breasts on top and sprinkle with chili powder, cumin, paprika, salt, and pepper. Add corn and cabbage on top; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove chicken from pot and place in a plate; shred with 2 forks. Put chicken back into the pot with cooked quinoa, lemon juice, and tortilla chips. Sprinkle with chopped cilantro.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 77.7 g, Cholesterol 88.7 mg, Fat 19.8 g, Fiber 9.5 g, Protein 44.8 g, SaturatedFat 3 g, Sodium 1920.1 mg, Sugar 9.4 g
INSTANT POT CHICKEN TORTILLA SOUP
This quick and easy Instant Pot® soup gets its smoky flavor from a combination of ancho chili powder and canned chipotles in adobo. We call for just enough to add a mild spiciness to the broth, but you can add more if you want to turn up the heat. Put out the toppings on the table so everyone can customize their own bowl.
Provided by Food Network Kitchen
Time 30m
Yield About 11 cups (about 6 servings)
Number Of Ingredients 12
Steps:
- Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 3 to 4 minutes. Add the canola oil to the pot, then add the onion, garlic and 1 teaspoon salt; cook until the onion is tender, stirring frequently, 6 to 8 minutes. Turn off the Instant Pot and stir in the ancho chili powder and a splash of the chicken broth and cook in the residual heat for 1 minute, stirring constantly and scraping up any browned bits from the bottom of the pot with a wooden spoon or heatproof silicone spatula.
- Add the chipotle in adobo, chicken thighs, black beans, tomatoes, remaining chicken broth and 1 teaspoon salt to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
- Remove the chicken thighs from the pot and transfer to a bowl. Stir the corn into the hot soup. Shred the chicken meat with 2 forks, then put it back in the soup. Season with more salt if needed.
- Ladle into soup bowls and serve with desired toppings.
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INSTANT POT CHICKEN TORTILLA SOUP | FEASTING AT HOME
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- Set the Instant pot to the Saute function. Saute onions in the oil for 3-4 minutes while you prep the garlic, carrots and celery. Add them to the pot, and saute 3-4 minutes. (If using granulated garlic, add later with the spices)
- Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans ( or canned, drained), chicken stock, water, salt and all the spices. Give a good stir, and set the Instant pot to pressure cook on high. If using dry black beans, pressure cook 25 minutes. If using canned black beans, pressure cook for 14 minutes (same for either fresh or frozen thighs).
- Manually let the pressure out, covering steam with a kitchen towel. (Or feel free to let the pressure release naturally.)
- Shred chicken thighs with two forks (either right in the pot, or on a cutting board). The soup will thicken. (At this point you could add corn, and return to saute setting for a few minutes.) Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. ( If the soup tastes bland, it probably needs more of each.)
INSTANT POT TORTILLA QUINOA SOUP RECIPE - THE BELLY RULES …
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- Press Saute . When hot add olive oil, onion, garlic, bell peppers , black beans, corn and tomato paste , all the seasoning , vegetable broth and quinoa to Instant Pot .
- Stir and add cilantro , lime juice Ladle into bowls then top with crispy tortilla chips ,jalapeno, cilantro and avocado. Serve and enjoy!
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