This recipe is what I call a “happy accident.” And the best part about this recipe is, you just dump all the ingredients into the Instant Pot & let it do allll the work!
How it came to be:
We have been busy sight seeing & hiking this week trying to take advantage of the fact that both of our daughters are here with us in Tucson, AZ (our 21-year-old-daughter flies back to Cincinnati tomorrow to work on a research project at Ohio State), so grocery shopping & cooking have not been at the top of my list.
We were pretty tired & hungry after coming back from a desert hike, so I decided to just throw a bunch of ingredients I had on hand into the Instant Pot. I thought I was making shredded chicken that we could throw into tortillas for quick tacos or serve over cauliflower rice.
But I was a bit dismayed when I opened the lid & saw how much liquid I had, but then without saying a word, my family started grabbing bowls and spoons assuming that I made them chicken tortilla soup! Haha!
You might be thinking, “Soup in the summer?”, but it’s lite enough, I think, to work in the summertime.
Plus, it made enough for my family of 4 to eat for lunch the next day (or you could freeze it for later!).
Give this recipe a try & let me know what you think!
“Accidental” Chicken Tortilla Soup
Ingredients:
- 3 lb frozen chicken thigh
- 1 16 oz jar black bean & corn salsa
- 1 sm bag frozen corn
- 2 cups chicken broth
- sea salt
- black pepper
Instructions:
- Add frozen chicken to the Instant Pot.
- Add 1 jar of black bean & corn salsa.
- Add 2 cups chicken broth.
- Stir around to combine & to make sure the liquid flows under the chicken thighs.
- Add in black beans & frozen corn.
- Add in desired amount of sea salt & black pepper.
- Stir to combine.
- Seal the lid & set pressure cook to 22 minutes.
- Natural release for 10 minutes.
- After the 10 minutes are up, quick release the steam.
- Shred the chicken with 2 forks.
- Enjoy!
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