Instant Pot Chicken Tortilla Soup

Why You’ll Love This Recipe

This soup is everything you want in a quick meal: satisfying, nutritious, and absolutely packed with flavor. Thanks to the Instant Pot, you get all the slow-simmered taste in a fraction of the time. It’s also incredibly versatile—customize it with your favorite toppings or adjust the spice level to suit your tastes. Great for meal prep, freezer-friendly, and a total crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Onion, diced
• Garlic, minced
• Fire-roasted diced tomatoes
• Black beans, drained and rinsed
• Corn kernels (fresh, frozen, or canned)
• Chicken broth or stock
• Tomato paste
• Green chilies (canned)
• Chili powder
• Ground cumin
• Smoked paprika
• Salt and pepper
• Lime juice (for finishing)
• Tortilla strips or chips (for serving)
• Optional toppings: avocado, shredded cheese, sour cream, cilantro, jalapeños, or lime wedges

Directions

1. Set the Instant Pot to Sauté mode. Add a little oil and sauté the onion and garlic until softened, about 2–3 minutes.
2. Press Cancel. Add the chicken, fire-roasted tomatoes, black beans, corn, tomato paste, green chilies, chicken broth, and spices. Stir well.
3. Lock the lid and set the Instant Pot to Pressure Cook (Manual) on high pressure for 10 minutes.
4. Once cooking time is complete, allow natural release for 10 minutes, then quick release any remaining pressure.
5. Remove the chicken and shred it with two forks, then return it to the pot.
6. Stir in fresh lime juice and adjust seasoning as needed.
7. Serve hot with tortilla strips and your favorite toppings.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 10 minutes (plus pressure build and release time)
Total time: 35 minutes

Variations

• Vegan version: Replace chicken with extra beans or jackfruit and use vegetable broth.
• Creamy style: Stir in a bit of sour cream or coconut milk after cooking.
• Spicy: Add cayenne pepper or a chopped chipotle pepper in adobo.
• Low-carb: Skip the beans and corn, and add zucchini or bell peppers instead.
• Extra protein: Add quinoa or use both chicken and beans for a protein boost.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat:

• Stovetop: Warm over medium heat until hot.
• Microwave: Heat in 1-minute intervals, stirring in between.
  This soup also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use frozen chicken in this recipe?

Yes, just increase the pressure cook time to 15 minutes. Ensure chicken reaches 165°F internally.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken before serving.

What type of tomatoes should I use?

Fire-roasted diced tomatoes add the best flavor, but regular diced tomatoes also work.

Can I skip the tomato paste?

Yes, though it adds depth. If omitted, the broth may be slightly thinner.

Can I use rotisserie chicken?

Yes, stir in shredded rotisserie chicken after pressure cooking and let it warm through.

Is this soup gluten-free?

Yes, just make sure all canned and packaged ingredients are certified gluten-free.

What’s the best way to make homemade tortilla strips?

Cut corn tortillas into strips, brush with oil, and bake at 400°F for 10–15 minutes until crispy.

Can I double the recipe?

Yes, as long as it doesn’t go over the Instant Pot’s max fill line.

How can I thicken the soup?

Use less broth for a thicker soup or stir in crushed tortilla chips after cooking.

What toppings go best with this soup?

Avocado, shredded cheese, sour cream, fresh cilantro, jalapeños, lime juice, or tortilla chips.

Conclusion

Instant Pot Chicken Tortilla Soup is the ultimate one-pot wonder—loaded with flavor, quick to make, and endlessly customizable. Whether you’re feeding a hungry family or prepping meals for the week, this vibrant soup checks all the boxes for taste, nutrition, and ease. With bold Tex-Mex flavors and your favorite toppings, every bowl is a warm, satisfying bite.

Instant Pot Chicken Tortilla Soup

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Instant Pot Chicken Tortilla Soup is a hearty and flavorful Tex-Mex inspired soup made with shredded chicken, black beans, corn, and fire-roasted tomatoes. Cooked quickly in the pressure cooker, it’s a perfect one-pot meal for busy weeknights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Soup
• Method: Pressure Cooker
• Cuisine: Tex-Mex
• Diet: Gluten Free

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 4 cups chicken broth or stock
• 1 tbsp tomato paste
• 1 (4 oz) can green chilies
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp lime juice (fresh)
• Tortilla strips or chips (for serving)
• Optional toppings: avocado, shredded cheese, sour cream, cilantro, jalapeños, lime wedges

Cook Mode Prevent your screen from going dark

Instructions

1. Set the Instant Pot to Sauté mode. Add olive oil, then sauté the diced onion and garlic for 2–3 minutes until softened.
2. Press Cancel. Add chicken, fire-roasted tomatoes, black beans, corn, tomato paste, green chilies, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
3. Seal the lid and set to Pressure Cook (Manual) on high for 10 minutes.
4. Allow a natural pressure release for 10 minutes, then quick release the remaining pressure.
5. Remove the chicken, shred it with two forks, and return it to the pot.
6. Stir in fresh lime juice and adjust seasoning if needed.
7. Serve hot, topped with tortilla strips and desired toppings.

Notes

• For frozen chicken, increase pressure cook time to 15 minutes.
• Use rotisserie chicken to save time—add after pressure cooking.
• This soup is freezer-friendly and perfect for meal prep.
• Add extra broth for a thinner consistency or crushed chips to thicken.
• Make homemade tortilla strips by baking oiled tortilla pieces at 400°F for 10–15 minutes.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 290
• Sugar: 5g
• Sodium: 620mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 65mg