This easy Instant Pot chicken tortilla soup recipe tastes like it’s been cooked low and slow, but it’s fast and requires minimal effort!
I think you’ll really like this Tex-Mex chicken soup. It’s got a delicious fire-roasted tomato broth, corn, beans, spices, and tender shredded chicken. It’s not too spicy, but it’s packed with flavor. It’s actually pretty healthy too.
The toppings are always my favorite part, though. 😉
How to make chicken tortilla soup in an Instant Pot
Sauté your onion right in your Instant Pot, add your chicken breasts and the rest of the ingredients, and cook it on high pressure for 8 minutes. Do a quick release once the Instant Pot has done its thing.
Shred the chicken with two forks then add it back into the pressure cooker. Serve and garnish bowls as desired. Simple as that!
This easy chicken tortilla soup recipe can be topped with a variety of things:
- Chopped avocado
- Mexican shredded cheese blend (mine had cheddar, queso quesadilla, and Monterey Jack)
- Chopped cilantro
- Tortilla chips
- Lime wedges
- Greek yogurt or sour cream
…etc.
This Instant Pot tortilla soup is so good that the leftovers went really fast too. And there’s only two people who live in this house. And we always have tons of leftovers because I cook a whole lot for this blog.
Will you try making this electric pressure cooker chicken tortilla soup recipe? Hope you give it a try!
Instant Pot Chicken Tortilla Soup Recipe
Prep
Cook
Inactive
Total
Yield 6
This easy Instant Pot chicken tortilla soup recipe tastes like it's been cooked low and slow, but it's fast and requires minimal effort!
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 chicken breasts (boneless, skinless)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 (12 fluid ounces) can corn, drained
- 1 (19 fluid ounces) can black beans (drained & rinsed)
- 1 (4 ounce) can diced green chilies
- 2 (13.5 fluid ounce) cans fire-roasted diced tomatoes (including juices)
- 4 cups chicken broth
- Salt & pepper, to taste
Toppings (optional, to taste)
- Chopped avocado
- Mexican shredded cheese blend
- Chopped cilantro
- Tortilla chips
- Lime wedges
- Greek yogurt or sour cream
Instructions
- Sauté the onion in your Instant Pot for 5 minutes.
- Add the other soup ingredients, except for salt & pepper, to your pressure cooker and give it a stir.
- Cancel sauté and ensure the lid is on "sealing". Cook on high pressure for 8 minutes. It'll take about 10-15 minutes for it to get up to pressure.
- Once the countdown has finished, carefully do a quick pressure release (soups can splatter a bit).
- Take the chicken out and shred it with two forks. Add it back into the soup, dish it up, and top each bowl as desired.
Notes
I use this 6-quart Instant Pot.
Calorie information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.
Courses Soup
Cuisine Tex Mex
Nutrition Facts
Serving Size 1/6 of recipe (not including toppings)
Amount Per Serving | ||
|---|---|---|
Calories 291 | ||
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
You may also like my Instant Pot taco soup recipe.
Mary Ann | The Beach House Kitchen says
Totally LOVE tortilla soup! Bet this is packed with flavor! Save me a bowl!
Natasha says
Thanks and of course! 😉
leigh Ann says
I can almost taste it! Looks so perfect!
Natasha says
Thanks so much!
Matt Robinson says
It’s raining all weekend here so this is exactly what I want!
Natasha says
Thanks!! It’s perfect for a rainy day.
Katherine | Love In My Oven says
I really need to get an instant pot!! This looks amazing! PS – I had no idea you lived in Edmonton – so close! I went to U of A for my degree 🙂 Happy to connect with another Albertan!! XO
Natasha says
Thanks so much! Haha it’s a small world!! 🙂
Gina @Running to the Kitchen says
This looks so flavorful! YUM!
Natasha says
Thanks!!
Karly says
I love my instant pot! This looks so amazing!
Natasha says
Thanks, Karly!!
Jude says
I made this soup last night. It’s so good and so easy to make. Thank you for sharing!
Natasha says
So glad to hear, Jude! Thanks for letting me know. 🙂
JAM says
Any suggestions on how to make this with frozen chicken? How much time should I add?
Natasha says
Hi! That’s a good question. I’m concerned that increasing the cooking time to compensate for the frozen chicken might make the other ingredients turn to mush. I’m thinking another 4-5 minutes should do it based on other recipes I’ve looked at that use frozen chicken, but definitely use caution and if in doubt, use a meat thermometer to ensure the chicken is at least 165F in the middle before you go to shred it. Another idea is to thaw the chicken in the microwave prior to cooking it in the Instant Pot if you wish.