Instant Pot Creamy Chicken Tortilla Soup. A hearty spicy tomato based chicken soup topped tortilla chips and sour cream. A delicious quick easy dinner that you can throw together in a jiff.
Rotate the central dial of the Instant Pot to Saute function. When it feels like it's getting hot, add the olive oil. When the oil is hot add the onions and the chopped poblano peppers. If you're using roasted poblano, wait and add those later with the rest of the ingredients.
Sautee until onions are starting to become translucent and peppers are fragrant. Add chopped garlic and heat until fragrant.
Hit the cancel button on the Instant Pot to stop cooking.
Put the lid on the Instant Pot. Make sure the steam release valve is set to seal. Rotate the central dial to the "Pressure Cook" option and press to set. Rotate the central dial again to access the time setting. Set to cook on high pressure for 20 minutes. Quick or natural release.
When the pressure has released and you're able to remove the lid to the Instant Pot, remove the chicken to a cutting board. With two forks, quickly shred the chicken. Add the chicken back into the soup mixture, give it a good stir and serve.
Pass diced avocado, tortilla chips, cilantro and sour cream for garnish.
This soup will thicken as it sits. Just add more broth when reheating for left overs.
The sour cream is not optional. The creamed corn and the combo of stirring in that big dollop of sour cream gives this soup it's creamy nature.