New this month
Get the Allrecipes magazine

Instant Pot® Chicken Quinoa Tortilla Soup

 made it  |  0 reviews   |   photos

"This wonderful Instant Pot® chicken tortilla soup is such a delicious, quick, and easy dinner option that you will put together in no time!"
Added to shopping list. Go to shopping list.


43 m servings 647 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)). Add chicken stock, tomatoes, onions, and garlic to the pot. Place chicken breasts on top and sprinkle with chili powder, cumin, paprika, salt, and pepper. Add corn and cabbage on top; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove chicken from pot and place in a plate; shred with 2 forks. Put chicken back into the pot with cooked quinoa, lemon juice, and tortilla chips. Sprinkle with chopped cilantro.

Nutrition Facts

Per Serving: 647 calories; 19.8 g fat; 77.7 g carbohydrates; 44.8 g protein; 89 mg cholesterol; 1920 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0