Instant Pot® Chicken and Vegetable Tortilla Soup

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.

Step 2

Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.

Step 3

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.