Check out this insta pot chicken tortilla soup recipe 21 g protein 1 (32 ounce) container chicken broth 8 ounces mild or medium salsa 1-1.5 pound skinless, boneless chicken breast fresh or frozen 1 (15 ounce) can black beans, drained 1 (15 ounce) can red kidney beans 1 (15 ounce) can pinto beans 1 (10 ounce) package frozen corn 2-3 Tbsp taco seasoning Combine all ingredients in instant pot. Close and lock the lid. Select the Pressure cook setting according to the manufacturer's instructions; set the timer for 25 minutes if chicken is fresh or 35 minutes if chicken is frozen.35 minutes. Allow 10 to 15 minutes for pressure to build. Release the pressure using the natural-release method . Unlock and remove the lid. Remove chicken and shred with two forks. Return chicken to the soup. Ladle into individual bowls and top with crushed tortilla chips. You can cook this in a slow cooker on Low for 6 to 8 hours or on High for 3 to 4 hours. Use toppings of your choice I use plain greek yogurt and shredded taco cheese I also recommend having the crushed tortilla chips — they're a game changer! #healthyrecipe #chickenrecipe #dinnerideas #proteinrecipe #souprecipe #instapot #instantpotrecipes #instantpot #trythis