Dump-and-Go Instant Pot Tortilla Soup

Ingredients

• 2 cans chicken broth , 14.5 ounce
• 1 can whole kernel corn , 15 ounce
• 1 can black beans , 15 ounce
• 2 cans chicken breast chunks , 5 ounce
• 1 can diced tomatoes with green chile peppers , 10 ounce
• 0.5 teaspoons chili powder
• 0.5 teaspoons seasoning salt
• 0.5 teaspoons garlic powder
• 1 package tortilla strips , 3.5 ounce
• 2 tablespoons shredded Mexican cheese blend , or to taste

Instructions

1. 1

   Pour chicken broth, corn, black beans, chunk chicken, tomatoes with green chilies (with their juices), chili powder, seasoning salt, and garlic powder together in a multi-functional pressure cooker (such as Instant Pot®); stir to combine.

2. 2

   Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

3. 3

   Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully open the lid.

4. 4

   Ladle the soup into serving bowls and top with tortilla strips, and shredded cheese, to taste.