Place chicken breasts in the Instant Pot and add the taco spice to the breast directly.
Add the corn, shredded carrots, chicken broth and salsa. Give everything a stir.
Set the Instant Pot to high pressure for 15 minutes.
When the timer is done, do a quick pressure release. Be careful not to burn yourself!
Once it's safe to do so, carefully take the chicken breasts out of the pot and shred them with 2 forks on a cutting board. Put shredded chicken back into the pot and stir.
It's now ready to eat! Serve hot with shredded cheese, crushed tortilla chips and cilantro if you want on top.
Notes
If you don't have fresh salsa, regular jarred salsa works fine.Leftovers are amazing and keep fine for up to 4 days in the fridge. Keep in an air-tight container.Re-heat on the stove or individual bowls of the soup in the microwave. Keep some broth on hand if you need to top it up when you re-heat the soup.Nutrition information is approximate.
Nutrition Facts
Healthy Instant Pot Chicken Tortilla Soup (no beans)
Amount per Serving
Calories
231
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
72
mg
24
%
Sodium
262
mg
11
%
Potassium
849
mg
24
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
31
g
62
%
Vitamin A
6223
IU
124
%
Vitamin C
6
mg
7
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.