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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.

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

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.

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