This gluten-free chicken tortilla soup is made with only four main ingredients. It’s loaded with goodness and flavor, and the prep time takes only five minutes.
Place raw chicken thights in the instant pot, add the following: corn, beans, sauce, water. Cover the instant pot, secure and seal the lid. Press the pressure cook, and cook on high for 10 minutes.
Once cooked and the timer is off, safely move the valve to allow the pressure to release naturally. Open the lid, shred the chicken using two large forks, mix the soup well, add salt to taste if needed.
Serve with a dollop of yogurt and crushed chips on top.