Chicken Tortilla Soup

This Instant Pot chicken tortilla soup recipe is quick and easy to make and is delicious as a gluten-free weeknight dinner. Served with crispy fried tortillas, avocado and fresh cilantro, it’s a family favorite with good reason.

Ingredients:
Olive oil.
Chicken - I used bone-in skinless chicken thighs but chicken breasts can be used instead
Onion
Fresh garlic cloves. 
Jalapeño
Spices: Ground cumin, coriander, smoked paprika and dried oregano. Taco seasoning can also be used.
Chicken Stock/broth. I used chicken stock but bone broth or vegetable stock can be used as substitute.
Crushed tomatoes. Any canned tomatoes can be used.
Black beans
Frozen corn. Fresh or canned corn can be substituted.
Salt and black pepper.

Set the Instant Pot to the saute function. Add a splash of olive oil then brown the chicken pieces. Stir in the chopped onion, garlic, jalapeño, seasoning, stock, beans, corn kernels and tomatoes then cover with the lid. Set the Instant Pot to pressure cook on high for 10 minutes. Once finished cooking, quick release the pressure. Remove the chicken pieces carefully then shred the meat with two forks and discard the bones. Set the Instant Pot to the sauté function. Add the shredded chicken back to the soup and allow to simmer for 5 minutes. Taste and adjust seasoning if necessary by adding more salt, a pinch of sugar and a squeeze of lime juice.