Packed with all of the flavors of your favorite Tex-Mex dish, this Instant Pot Outback Chicken Tortilla Soup Recipe is sure to become a new family favorite.
Salt and pepper
Shredded Jack cheese
Set the instant pot to sauté and heat oil. Saute onion for 5 minutes or until lightly brown. Add garlic and sauté for 1 minute.
Cancel the instant pot. Add a half cup of broth and scrape the instant pot bottom to remove onion and garlic. Add remaining broth, corn, chilies, and beans.
Add chicken, spices, tomatoes, enchilada sauce. Close the lid and seal the pressure valve. Cook on high for 10 minutes or until chicken is 165° F internal.
Quick-release pressure and remove the chicken. Shred chicken pieces and return to the pot. Mix well. Ladle soup into four individual serving bowls.
Enjoy with your favorite topping such as lime juice crumbled tortilla chips or tortilla strips, sour cream, shredded cheese, and/or fresh avocado slices.