One-Pot Chicken Quinoa Tortilla Soup using the Instant Pot®
This hearty and flavorful soup comes together quickly in the Instant Pot®, making it perfect for busy weeknights. Packed with protein and vibrant spices, it’s a comforting meal that’s both nutritious and easy to enjoy.
Prep Time20 min
Cook Time18 min
Total Time38 min
Difficulty
Medium
Kitchen Tips
Use boneless, skinless chicken thighs for more tender and flavorful meat.
Rinse the quinoa well before cooking to remove its natural bitterness.
Allow the pressure to release naturally for about 10 minutes to keep the chicken juicy.
Ingredients
0/16
Reasons You'll Love It
This recipe is perfect for busy days because it comes together quickly in one pot. It’s packed with protein and fiber, making it both filling and nutritious. Plus, the flavors are vibrant and comforting, combining the heartiness of chicken and quinoa with the zest of Mexican spices.
Step 1
Turn on your Instant Pot and adding the chicken stock, diced tomatoes, chopped onions, and minced garlic to the pot. Lay the chicken breasts on top and sprinkle them with chili powder, cumin, paprika, salt, and pepper. Then, add the corn and cabbage on top without stirring everything together. Secure the lid and set the pressure cooker to high for 8 minutes. It might take about 10 to 15 minutes for the pressure to build up.
Step 2
Once the cooking time is up, carefully use the quick-release method to let out the steam. When it’s safe to open, take the chicken out and shred it with two forks. Toss the shredded chicken back into the pot along with the cooked quinoa, a squeeze of fresh lemon juice, and some crushed tortilla chips. Give it a good stir, then sprinkle with chopped cilantro before serving.
104
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Ideas
Serve the soup hot with a sprinkle of fresh cilantro, a squeeze of lime, and some crunchy tortilla chips on top. A dollop of sour cream or shredded cheese can add a creamy touch. It also pairs nicely with a simple side salad or warm cornbread.
How To Preserve This Dish
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little broth or water if it thickens too much. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless chicken thighs work well and may add extra flavor and tenderness.
Do I need to pre-cook the quinoa before adding it?
Yes, the quinoa should be cooked beforehand as this recipe adds it after pressure cooking.
How can I make this soup spicier?
Add extra chili powder or include some diced jalapeños before cooking.
Can I substitute frozen corn with fresh corn?
Yes, fresh corn can be used in the same quantity without affecting cooking time.
What if I don’t have an Instant Pot?
You can make this soup on the stove by simmering until the chicken is cooked through and tender.
Can I prepare this recipe in advance?
Yes, it reheats well and flavors improve after resting overnight in the fridge.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Can I leave out the tortilla chips if I’m gluten-free?
Yes, just omit the chips or replace them with gluten-free alternatives.
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