Instant Pot Creamy Chicken Tortilla (Printable Version)
# What You’ll Need:
01 -
2 tablespoons olive oil
02 -
½ onion, diced
03 -
3 cloves garlic, minced
04 -
14 ounces fire roasted diced tomatoes
05 -
2 jalapeno peppers, membranes and seeds removed, minced
06 -
2 pounds chicken breast, chicken tenderloins, or chicken thighs (a mixture gives the best flavor)
07 -
4 cups hot chicken stock or broth
08 -
1 cup hot water
09 -
2 teaspoons cumin
10 -
½ cup (4 ounces) cream cheese
→ Optional garnish
11 -
1 cup tortilla chips, broken
# Steps to Follow:
01 -
Set the pressure cooker to the sauté function and add olive oil to the pot. When the oil is hot, add the diced onion and minced garlic. Sauté for 3 minutes.
02 -
Add all other ingredients except cream cheese to the Instant Pot. Press the cancel button to turn off the sauté mode.
03 -
Set the Instant Pot to high pressure for 15 minutes. Place the lid on the pressure cooker, lock it in place, and close the venting valve.
04 -
Allow a natural pressure release for 10 minutes after the cook cycle completes. Then perform a quick release by carefully turning the pressure valve.
05 -
Keep the Instant Pot on the warm setting. Stir in the cream cheese and let it warm in the pot for 10 minutes.
06 -
Garnish with broken tortilla chips and other toppings such as sliced avocado, cilantro, Cotija cheese, salsa, or hot sauce before serving.
07 -
To use a slow cooker, layer the ingredients (except tortilla chips and cream cheese) starting with the chicken and ending with the broth and water. Cook on low for 7–8 hours. Stir in cream cheese 10 minutes before serving and garnish with tortilla chips.
# Additional Notes:
01 -
For best results, use a mixture of chicken breast, thighs, and tenderloins to enhance flavor.
02 -
Break the tortilla chips right before serving to maintain their crunch.