![]() Add in a bit of heavy cream, milk, cashew milk or a starch slurry for a richer soup. (It’s best to do this AFTER cooking so the lime juice does not become bitter!) Stir the fresh lime juice into the shredded chicken just before serving. You can either do this within the pot or remove the chicken and shred on a plastic cutting board. Use two forks to shred the chicken breasts. If you are in a rush, you can do a quick release. Once the timer has gone off allow the it to sit for 10 minutes before moving the pressure valve to the venting position. Use the control panel to set the Instant Pot to high pressure for 8 minutes. Move the pressure release valve to the sealed position. ![]() Pressure CookĬover the pot with the lid and make sure it’s locked. Mix in the rinsed and drained corn kernels and black beans. Stir in the salsa, taco seasoning, and salt.Ĭompletely submerge the chicken breasts into the liquid. Pour in the chicken broth and use a spoon or spatula to scrape the bottom of the pot to make sure no browned bits are stuck. Cook the veggies for 3 to 4 minutes, or until they are tender. Add the oil, onions, and bell pepper to the pot. Plug in the Instant Pot and set it to the sauté function. The basic steps for making Instant Pot chicken tortilla soup are simple to follow : Sauté the Veggies How to Make Instant Pot Chicken Tortilla Soup
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