This hearty soup combines tender chicken, protein-packed quinoa, and zesty spices for a comforting meal that's ready in no time. Perfect for busy weeknights, it’s warm, flavorful, and easy to make in your Instant Pot.
Start by turning on your Instant Pot and adding the chicken stock, tomatoes, onions, and garlic right into the pot. Lay the chicken breasts on top, then sprinkle them with chili powder, cumin, paprika, salt, and pepper. Next, add the corn and cabbage over everything, but don’t stir it in. Secure the lid and set the pot to high pressure for 8 minutes. It’ll take about 10 to 15 minutes for the pressure to build up.
Once the cooking time is up, carefully release the pressure using the quick-release method. When it’s safe to open, take off the lid and remove the chicken onto a plate. Shred the chicken with two forks, then stir it back into the pot along with the cooked quinoa, lemon juice, and tortilla chips. Finish by sprinkling chopped cilantro on top, and you’re ready to enjoy!
- Use low-sodium broth to control the salt level.
- Toast the tortillas before adding them for extra crunch and flavor.
- Adjust the spice level by adding more or less chili powder and cayenne.
This soup is a perfect blend of hearty and healthy. The chicken and quinoa add protein, while the spices bring warmth and depth. It’s quick to make in the Instant Pot, perfect for busy weeknights or meal prep.
Serve with fresh avocado slices, a squeeze of lime, and a sprinkle of chopped cilantro. A dollop of sour cream or shredded cheese also pairs well, adding creaminess to each bite.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. Quinoa may absorb more liquid over time, so add a splash of broth or water if needed.
