Name: Instant Pot Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1–2 tablespoons olive oil; 1 onion, diced; 5 garlic cloves, rough chopped (or sub 1–2 tablespoons granulated garlic); 1–2 cups carrots, diced; 1 cup celery, diced; 1 x 14.5 ounce can diced tomatoes, and juices ( preferably fire roasted) or 1 ½ cups diced tomatoes w/juices; 1 small 4-ounce can, mild green chilies (or sub 1 poblano chili, diced); 2 lbs chicken thighs (boneless, skinless, fresh or frozen) left whole (or breasts -see cooking notes); 1 cup dry black beans or sub 1-2 cans black beans, or sub corn-see notes ( do not use dry beans with chicken breast as breasts will overcook.); 4 cups chicken stock or broth (or water with 4 chicken bouillon cubes); 2 cups water; 2 teaspoons salt, more to taste; 2 teaspoons cumin; 2 teaspoons chili powder; 1 teaspoon dried oregano; juice from 1–2 limes