March is my birthday month. This year, I turned 30 and my husband spoiled me with two Harry Potter-themed bracelets from Alex & Ani and an Instant Pot! We’ve been talking about getting one for a while, as we’ve heard so many good things about them, so I was extremely excited.
Sunday night, we used it for the first time and made a honey garlic chicken. I would’ve used that for this month’s new recipe, but it wasn’t pretty, and I forgot to take pictures anyway. So I decided on a different recipe for dinner tonight – Chicken Tortilla Soup.
Now, on Sunday, Zeus did most of the cooking while I tried to make my way through the instruction manual. I was intimidated to say the least. There are a ton of different settings, and things this pot can do. Tonight, I knew the hubs would be home late, so I decided to try my hand at it. I hadn’t finished getting all the ingredients pepper before he got home and jumped in to help.
This is where the night took a -slightly hilarious- turn. I pulled the steel pot out so I could put the chicken in it without making a mess. Zeus, not paying attention, starts pouring ingredients into the empty Instant Pot. I only realized this when I brought back the main pot to put in. “I think I just f**ked up this pot,” he said. Given this was only the second time using it, and not wanting to figure out something else to make for dinner, I was determined to fix it. If we had used it like 10 times, I may not have been so eager lol. Anyway, we started taking the thing apart to clean it out. We removed screws, took the outer shell off, cleaned off wires with Q-tips, and scrubbed the salsa off everything else. Zeus took pictures of everything to ensure we reassembled it the right way. Then we put it all back together and prayed it wouldn’t explode the moment we turned it on. It did not. In fact, it made it all the way through dinner without any incident, so maybe it’s not ruined after all.
Now onto the recipe…
We got some fresh cilantro in our farm bag last week so I’ve been wanting to make tacos or something else to use it with. I discovered a recipe for Chicken Tortilla Soup (linked above), and had most of the ingredients already so I decided to go for it. I’ve never made this type of soup before, but have always wanted to. I figured it would be a good opportunity to learn a new dish and learn how to use the Instant Pot.
- 2 large chicken breasts
- 12 oz. your favorite salsa (*I used Mateo’s Gourmet Salsa – Medium*)
- 6 cups chicken broth
- 1 onion, chopped
- 1 red bell pepper, diced
- 2 tsp. cumin
- 1 tbsp. chili powder
- 2 tsp. salt
- ½ tsp. black pepper
- ⅛ tsp. cayenne pepper
- 4 oz. tomato paste
- 1 15-oz. can black beans, drained and rinsed
- 2 cups frozen corn
- Limes, sour cream or greek yogurt, cilantro, green onion, avocado, tortilla chips
- In pressure cooking pot, add chicken, salsa, chicken broth, onion, bell pepper, cumin, chili powder, salt, black pepper, cayenne pepper, and tomato paste. Stir together.
- Lock lid and set to high pressure for 10 minutes.
- When time is up, allow pressure to naturally release for 10 minutes and then use a quick release to get all the remaining pressure out.
- Remove lid and shred chicken using two forks.
- Set pressure cooker to “simmer” setting (saute on the “less” option) and add black beans and corn. Stir until corn is heated through.
- Ladle into bowls and add your chosen toppings. I added some fresh lime juice, cilantro, Mexican cheese, avocado, and some tortilla chips. Zeus also added sour cream.
This recipe was so easy and straightforward. Had we not almost ruined the pot, it would’ve taken the allotted amount of time, I would’ve taken progress pictures, and I might have been in bed at a decent time tonight (HA). We saw nothing we needed to add, take away, or otherwise change. Everything tasted fantastic. I do appreciate the different toppings and how everyone can make it their own. The greek yogurt sounds a bit weird, but to each their own 😉
I’m happy to have another recipe that was delicious and easy to add to our selection. Thanks Kitschen Cat!