Excerpted from Daniel Shumski’s How to Instant Pot, on sale now!
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Chipotle-Tortilla Chicken Soup

TOTAL TIME: 8 hours 45 minutes
ACTIVE TIME: 45 minutes
YIELD: Serves 8

Ingredients

• 1 tablespoon neutral-flavored vegetable oil, such as canola or peanut
• 1 medium white or yellow onion, chopped
• 2 cloves garlic, finely chopped
• 2 large stalks celery, leaves discarded, chopped
• 2 medium carrots, peeled and coarsely chopped
• 1 chipotle chile in adobo, finely chopped
• 1½ pounds boneless, skinless chicken breasts
• 2 bay leaves
• ½ teaspoon salt, plus extra as needed
• ½ teaspoon freshly ground black pepper, plus extra as needed
• 1 can (14½ ounces) diced tomatoes, drained
• 1 tablespoon tomato paste
• 8 cups reduced-salt chicken broth or chicken stock
• 5 small (6-inch) corn tortillas, cut into 1-inch pieces
• Crushed tortilla chips, crema Mexicana or sour cream, sliced avocado, and shredded Monterey Jack cheese, for serving
• Chopped fresh cilantro, for garnish

Instructions

1. Press Sauté and select the lowest temperature. Place the vegetable oil in the inner pot, wait about 1 minute for it to warm, then add the onion, garlic, celery, carrots, and chipotle. Cook with the lid off, stirring occasionally, until the onion softens slightly, about 5 minutes.
2. Add the chicken breasts, followed by the bay leaves, salt, pepper, tomatoes, tomato paste, and broth. Stir to combine.
3. Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and select the lowest temperature. Set the time to 8 hours.
4. When the cooking time is finished, press Cancel and remove the lid. Remove the chicken breasts from the inner pot and place them on a cutting board. Discard the bay leaves.
5. Press Sauté and select the highest temperature. Add the tortillas to the soup and cook with the lid off until the soup comes to a boil, then change to the lowest temperature and cook, uncovered, until the tortillas have started to disintegrate, about 30 minutes.
6. Meanwhile, slice the chicken breasts into bite-size pieces.
7. Return the chicken to the soup and allow it to heat through. Taste and adjust the seasoning, adding more salt and pepper as needed. Serve with crushed tortilla chips, crema Mexicana, avocado, and cheese. Garnish with cilantro.

Chipotle-Tortilla Chicken Soup will keep, in an airtight container in the refrigerator, for up to 4 days.