Saturday, December 2, 2017

Instant Pot Tortilla Soup

So I have a confession to make, I've joined a cult. On Black Friday I took the plunge and ordered an Instant Pot, and now I am a proud member of the Instant Pot Cult. Okay, I'm kidding there really isn't an Instant Pot cult, but using one has a huge devoted following. 

If you haven't ever heard of an Instant pot, the best way to describe it is it's a pressure cooker that can cook almost anything. 

This week I have made beef stew, which cooked in a whopping 35 minutes, it was amazing! I also made sesame chicken that only cooked for 4 minutes, the family loved it.
The machine does take about 10 minutes to come to pressure, and then it also takes a few minutes to release the steam when it's done. But this cooking style is revolutionary for me, and anyone and everyone with busy lives. I have an ever growing list of recipes I want to try in it.

The best things I made this week in it was this Tortilla Soup. I can't stop thinking about how delicious it was.

Instant Pot Tortilla Soup

Makes 4 bowls of thick hearty soup

1 T. vegetable oil
1 small onion, finely diced
1 carrot, peeled and diced
1 celery stalk, diced
1 clove garlic
1 T. fresh cilantro 
1 t. cumin
1/2 t. chili powder
1/2 t. paprika
4 C. chicken broth 
1 C. water
1 10 oz. can diced tomatoes with green chiles
1 t. salt
pinch of black pepper
5 tortillas 
1/2 lime

garnish- all optional, but make it so good
avocado, diced
tortilla strips- recipe below, or crumbled tortilla chips
fresh cilantro, chopped
shredded chicken

Turn machine on and push the Saute button
Add the oil, then the onions, saute until the onions start to get translucent, add the carrots, celery, and garlic, saute a minute more, add the cilantro, cumin, chili powder, and paprika. Then add the chicken broth, water, diced tomatoes with green chiles, salt, pepper, and tortillas. 
Place the lid on the instant pot. Make sure the seal valve is closed.
Turn on the soup button, which will default at 30 minutes.
Once the soup is done, release the steam with the quick release, you can also natural release if you have more time.
Using an immersion blender, blend the soup right then and there until its almost smooth. Taste and check if it needs more salt. Squeeze in half a lime and stir to incorporate. 
Garnish the soup as desired to serve.

Tortilla strips
4 corn tortiilas
2 t. vegetable oil
sprinkle of salt

Preheat oven to 375 degrees. Cover a baking sheet with parchment. Brush the tortillas with oil. Stack them, and cut into very thin long strips. Sprinkle with kosher salt. Bake for 10-15 minutes, until crisp and starting to brown.

Now, I'm really hoping you will drink the kool-aid and join me in my new addiction.
There are some Instant Pot groups on Facebook, lots of recipe pins of Pinterest, and if you can find a friend that has one, you will have endless ideas of things to make with it.


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