In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
Turn your Instant Pot on to Sauté, and when it is hot, add the oil.
Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.
Add in 4 cups of water, and if you're using the corn tortillas to thicken, add them now.
Add in chicken breast cut into big pieces (you'll need to fish them out to shred them later).
Set your Instant Pot to manual, High Pressure 20 minutes and let it release pressure naturally for 10 minutes. Release all remaining pressure when finished
Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
Tips And Tricks For Making Instant Pot Chicken Tortilla Soup
This is without a doubt a robust, spicy soup. If you need a milder version, you should cut down on the canned chipotle chile. But a warning - it may make it a little less flavorful without them.
I have also used fewer tortillas than other people use because I'm trying to keep it a little low carb. I don't think you'll miss them in this super full-bodied soup.
Omit the tortillas entirely to keep this recipe Keto.
There's really only one manual step, but it is an important one! It's essential to sauté the vegetables until they thicken. This will take at most 10 minutes, but the step will add a world of flavor to your Instant Pot Chicken Tortilla Soup!
Note: Nutritional info does not include garnishes
Instant Pot Chicken Tortilla Soup https://twosleevers.com/instant-pot-chicken-tortilla-soup/