Prep Time:
5 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Combine chicken broth, tomatoes, corn, onion, cauliflower rice, quinoa, garlic, chili powder, cumin, paprika, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Add chicken breast. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile heat oil in a skillet over moderately high heat. Add tortilla strips and cook until golden, about 1 minute. Remove with a slotted spoon and drain on paper towels.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and shred or cut into bite-sized pieces.
Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.
Nutrition Facts (per serving)
| 228 | Calories |
| 4g | Fat |
| 29g | Carbs |
| 20g | Protein |
