Instant Pot® Chicken Tortilla Soup
2 zucchini, chopped, or to taste
4 shallots, chopped
2 poblano peppers, seeded and chopped, or more to taste
2 carrots, peeled and diced
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 tablespoon grapeseed oil
1 (14.5 ounce) can fire-roasted diced tomatoes
4 large bone-in, skin-on chicken thighs
6 cups chicken stock
2 bay leaves, or more to taste
1 (15 ounce) can black beans, drained and rinsed
1 lime, juiced
Place zucchini, shallots, poblano peppers, and carrots in a multi-cooker (such as Instant Pot®). Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened, about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin, bones, and any cartilage. Shred into bite-sized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.
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