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.
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  • Level: Easy
  • Total: 30 min (plus additional time for pressurizing)
  • Active: 30 min
  • Yield: About 11 cups (about 6 servings)
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Ingredients

1 tablespoon canola oil

1 medium yellow onion, roughly chopped (about 2 cups)

3 large cloves garlic, minced

Kosher salt

1 tablespoon ancho chili powder

4 cups low-sodium chicken broth

1 canned chipotle in adobo, finely minced (about 1 1/2 teaspoons)

4 boneless, skinless chicken thighs (about 1 1/2 pounds)

One 15-ounce can black beans, drained and rinsed

One 28-ounce can fire-roasted diced tomatoes

1 cup frozen corn kernels, thawed

Suggested toppings, such as lightly crushed tortilla chips, diced avocado, crumbled queso fresco or cotija cheese, cilantro leaves, sour cream and/or lime wedges

Directions

Special equipment:
a 6- or 8-quart Instant Pot® multi-cooker
  1. 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.
  2. 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. 
  3. 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.  
  4. Ladle into soup bowls and serve with desired toppings. 

Cook’s Note

Settings may vary on your Instant Pot depending on the model. Please refer to the manufacturer's guide.