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Pressure Cooker Chicken Tortilla Soup

This classic chicken tortilla soup is so quick, you can make it on a weekday—but it will taste like it was cooking all day.

Ingredients

    • 1 small onion
    • 1 green bell pepper
    • 1 tbsp (15 mL) oil
    • 3 garlic cloves
    • 1½ lbs. (750 g) boneless, skinless chicken breasts
    • 2 cups (500 mL) frozen corn
    • 2 tbsp (30 mL) Carnitas Slow Cooker Seasoning
    • 1 tsp (5 mL) salt
    • 1 can (14.5 oz./411 g) fire-roasted diced tomatoes
    • 1 can (15 oz./425 g) reduced-sodium black beans, drained and rinsed
    • 1 large zucchini
    • 4 cups (1 L) low-sodium chicken broth
    • Optional: lime, sour cream or Greek yogurt, cilantro, green onion, avocado, tortilla strips

Directions

  1. Cut the onion into chunks and place them into the Manual Food Processor; process until coarsely chopped. Cut the top off the bell pepper and remove the seeds and veins. Cut the bell pepper into strips with the Quick Slice.
  2. Set the Deluxe Multi Cooker to the SEAR setting and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, bell pepper, and garlic pressed with the Garlic Press. Cook uncovered for 3–5 minutes, stirring occasionally.* Press CANCEL.
  3. Add the chicken, corn, seasoning, salt, tomatoes, and black beans. Lock the lid and select the CUSTOM setting. Adjust the time to 10 minutes. Press START.
  4. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.
  5. Meanwhile, spiralize the zucchini with the ribbon blade of a veggie spiralizer. Trim the noodles with the Kitchen Shears.
  6. Remove the chicken from the inner pot* and chop using the Salad Chopper. Select the SEAR setting and press START. Add the zucchini and broth and simmer for 10 minutes. Return the chicken to the pot and serve.