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Pressure Cooker Chicken Tortilla Stew

A thick, boldly spiced Mexican chicken stew loaded with black beans, corn, and tomatoes, topped with crunchy tortilla strips. High in protein and made in under 30 minutes in the pressure cooker.

35 minEasyServes 6320 cal/serving

MexicanSoupPressure CookerHigh ProteinHigh FiberEgg-FreeNut-FreeAlcohol-Free

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Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 2 cans canned diced tomatoes with green chiles (such as Rotel)
  • 2 cans black beans (15 oz), drained, rinsed
  • 2 cups frozen or canned corn kernels
  • 3 cups low-sodium chicken broth
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 2 cups corn tortilla strips (store-bought or baked from corn tortillas)
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Set the pressure cooker to Sauté mode and heat 1 tbsp olive oil. Add 1 diced yellow onion and cook for 3-4 minutes until softened. Add 4 minced garlic cloves and cook for 30 seconds.

  2. 2

    Add 2 lbs boneless, skinless chicken breasts, 2 cans canned diced tomatoes with green chiles (such as Rotel), 2 cans drained, rinsed black beans (15 oz), 2 cups frozen or canned corn kernels, and 3 cups low-sodium chicken broth.

  3. 3

    Stir in 2 tsp ground cumin, 2 tsp chili powder, 1 tsp smoked paprika, and 1 tsp salt.

  4. 4

    Seal the lid and cook on High Pressure for 12 minutes. Quick-release the pressure. Verify chicken has reached an internal temperature of 165°F (74°C).

  5. 5

    Remove the chicken to a cutting board and shred with two forks, then return to the pot.

  6. 6

    Stir in 2 tbsp fresh lime juice. Taste and adjust seasoning.

  7. 7

    Ladle into bowls and top with 2 cups corn tortilla strips (store-bought or baked from corn tortillas) and 1/4 cup chopped fresh cilantro.

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Questions

How long does Pressure Cooker Chicken Tortilla Stew take?

As written, 35 minutes: 15 of prep and 20 of cooking. The longest single stretch is step 4 (12 minutes): "Seal the lid and cook on High Pressure for 12 minutes."

What internal temperature should Pressure Cooker Chicken Tortilla Stew reach?

For Pressure Cooker Chicken Tortilla Stew, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

Is there a substitute for smoked paprika in Pressure Cooker Chicken Tortilla Stew?

The entry for Pressure Cooker Chicken Tortilla Stew calls for 1 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use chicken thighs instead of chicken breasts in Pressure Cooker Chicken Tortilla Stew?

Yes, and in a long cook they are the better choice: boneless thighs stay juicy where breasts turn stringy. Use the same weight and the same time. As written, the entry for Pressure Cooker Chicken Tortilla Stew uses 2 lbs boneless, skinless chicken breasts.

How hot is Pressure Cooker Chicken Tortilla Stew?

Moderately. The heat in Pressure Cooker Chicken Tortilla Stew comes from 2 cans canned diced tomatoes with green chiles (such as Rotel) and 2 tsp chili powder. For a milder plate, remove the seeds and ribs from the tomatoes, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How much protein is in Pressure Cooker Chicken Tortilla Stew?

One serving (the recipe makes 6) has 9 g of protein in about 320 calories, alongside 28 g carbohydrate and 4 g fat, plus 6 g fiber and 1920 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

How long does Pressure Cooker Chicken Tortilla Stew keep?

Refrigerate Pressure Cooker Chicken Tortilla Stew for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

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