Weeknights just got easier with this Easy Instant Pot Chicken Tortilla Soup. It’s hearty, flavorful, and incredibly delicious!
This Easy Instant Pot Chicken Tortilla Soup is a fast, flavorful way to enjoy a classic recipe with minimal effort. Made with tender shredded chicken, diced tomatoes, corn, black beans, and zesty spices, it all comes together in one pot under pressure, infusing bold flavors in a fraction of the time.
Rock those busy nights with more Instant Pot wonders like my Butter Chicken, Meatloaf, and Carnitas.
Table of Contents
Why We Love This Chicken Tortilla Soup
- Packed with spices, this soup bursts with delicious flavors in every bite.
- Made with wholesome ingredients, it’s a nutritious choice for the whole family.
- All the ingredients for this Instant Pot Chicken Tortilla Soup cook together, saving you time and effort.
Recipe Ingredients
- Tomatoes: Adds tanginess and a slightly sweet flavor.
- Black Beans: Offers a creamy texture and earthy flavor.
- Chili Powder: Infuses the soup with a smoky, spicy kick.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: Add a dollop of Greek yogurt or sour cream for a creamy finish. Sprinkle on some cotija, Monterey Jack, or shredded cheddar cheese for extra richness. Guacamole brings fresh, vibrant flavors, while a splash of hot sauce can kick up the spice level. Don’t forget the crunch—top it off with tortilla chips! Finish with a squeeze of fresh lime juice to add a zesty, refreshing touch.
- Corn Choice: For a twist on the traditional recipe, try using different types of corn. Substitute canned corn with fresh corn kernels for a sweeter, crisper bite, or use frozen corn for convenience. Grilled or roasted corn can add a smoky, charred flavor to the soup.
How to Make Easy Instant Pot Chicken Tortilla Soup
Step 1: Place the chicken breasts in the Instant Pot and pour in 1 cup of the chicken broth. Put the lid on and set the pressure release to Sealing. Select either the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure. (It might take about 10 minutes for the pot to come up to pressure).
Step 2: When the cooking program ends, move the Pressure Release to Venting. After opening the pot, transfer the chicken to a plate or cutting board and shred the chicken into bite-sized pieces.
Step 3: After returning the chicken to the pot, add the remaining 3 cups of chicken broth, tomatoes and their liquid, black beans, corn, garlic, chili powder, cumin, and oregano. Reset the cooking program by pressing Cancel and then select the Soup setting. Set the cooking time for 5 minutes at high pressure. (It will take about 20 minutes for the pot to come up to pressure).
Step 4: After the cooking program ends, release the pressure naturally for 10 minutes. Move the Pressure Release to Venting to release any remaining steam.
Step 5: Ladle into bowls and top with cilantro, tortilla strips, avocado, and lime wedges.
FAQs
You can use a regular pressure cooker or a slow cooker. Follow the same instructions, adjusting for any specific settings your cooker may have.
Absolutely! You can add vegetables like bell peppers, celery, zucchini, or carrots to enhance the flavor and nutritional value. Simply chop them and add them to the pot along with the other ingredients.
Boneless, skinless chicken breasts are recommended for this recipe, but you can also use boneless, skinless chicken thighs for a juicier, richer flavor.
Storage Info
STORE Instant Pot Chicken Tortilla Soup leftovers in an airtight container in the refrigerator, leaving off the tortilla strips to avoid sogginess. The soup will stay good for up to 3-4 days. To FREEZE, cool the soup to room temperature first, then freeze for up to 3 months in freezer-safe containers or Ziploc bags.
To REHEAT, use the microwave, a pot on the stove, or the Instant Pot. For the microwave, heat in a microwave-safe bowl, stirring occasionally until hot. On the stove, reheat in a pot over medium heat, stirring occasionally until warmed through. In the Instant Pot, use the sauté function, stirring occasionally until the soup is hot.
Easy Instant Pot Recipes to Try
Easy Instant Pot Chicken Tortilla Soup Recipe
Recommended Products
Ingredients
- 1 1/2 lb boneless skinless chicken breast
- 4 c chicken broth
- 28 ounce diced tomatoes and liquid
- 1 (15 oz) can black beans - drained and rinsed
- 1 (15oz) can corn - drained and rinsed
- 1 tbsp minced garlic
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 tsp dried oregano
- salt and pepper - to taste
- 1/4 c chopped fresh cilantro - for garnish
- tortilla strips, avocado, lime wedges - optional garnish
Instructions
- Place the chicken breasts in the Instant Pot and pour in 1 cup of the chicken broth. Put the lid on and set the pressure release to Sealing. Select either the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure. (It might take about 10 minutes for the pot to come up to pressure).
- When the cooking program ends, move the Pressure Release to Venting. After opening the pot, transfer the chicken to a plate or cutting board and shred the chicken into bite-sized pieces.
- After returning the chicken to the pot, add the remaining 3 cups of chicken broth, tomatoes and their liquid, black beans, corn, garlic, chili powder, cumin, and oregano. Reset the cooking program by pressing Cancel and then select the Soup setting. Set the cooking time for 5 minutes at high pressure. (It will take about 20 minutes for the pot to come up to pressure).
- After the cooking program ends, release the pressure naturally for 10 minutes. Move the Pressure Release to Venting to release any remaining steam.
- Ladle into bowls and top with cilantro, tortilla strips, avocado, and lime wedges.
What an easy and delicious recipe, I love how much flavor it had and how good it was!! It disappeared so quickly and everyone asked me to make it again!
Such a great soup to have on repeat!
This was excellent! Easy to make and super flavorful, we all loved it!
Amazing soup that cooks itself can’t be beat. Thanks for trying it!