Savory Chicken Quinoa Tortilla Soup - Instant Pot Recipe

Ingredients

• 5 cups of savory chicken stock
• A can of diced tomatoes, bursting with flavor
• Diced onion and minced garlic for an aromatic base
• Tender boneless chicken breasts, weighing 1 ½ pounds
• Spices like chili powder, cumin, paprika, salt, and pepper for depth
• Frozen corn kernels and shredded cabbage for a colorful mix
• Cooked quinoa and a splash of lemon juice for a wholesome touch
• Crunchy tortilla chips and fresh cilantro to top it off

Step 1

Start by activating a versatile pressure cooker, like the Instant Pot®. Begin by pouring in the flavorful chicken stock, ripe tomatoes, aromatic onions, and pungent garlic into the inner pot. Next, delicately nestle the chicken breasts on the surface, generously seasoning them with a blend of chili powder, earthy cumin, smoky paprika, and a pinch of salt and pepper. Layer the vibrant corn and crunchy cabbage on top, allowing the ingredients to mingle without stirring. Secure the lid in place, ensuring a tight seal before selecting the high-pressure setting per the manufacturer's guidelines. Program the timer for a swift 8 minutes, then patiently wait as the pressure gradually intensifies over 10 to 15 minutes.

Step 2

Once the cooking cycle is complete, cautiously release the pressure using the quick-release technique specified by the manufacturer, which typically takes around 5 minutes. Carefully unlock and lift the lid, revealing the enticing aroma of the dish. Gently transfer the tender chicken pieces onto a plate and use two forks to shred them into succulent strands. Return the shredded chicken to the pot, joining forces with the fluffy cooked quinoa, a splash of zesty lemon juice, and a handful of crispy tortilla chips for added texture. Finish off this delectable creation by garnishing it with freshly chopped cilantro, adding a burst of freshness and color to the final dish.