Instant Pot Chicken Tortilla Soup

Make this Instant Pot Chicken Tortilla Soup recipe as mild or as spicy as you like for a healthy family dinner even the kids will like! Chicken, peppers, onions, salsa, beans, and corn are added to a pressure cooker and are quickly transformed into a comforting Mexican meal. This easy dish can be made on busy weeknights, meal prepped for lunches, or frozen for the future!

This Slow Cooker Chicken Tortilla Soup has been a Fall and Winter favorite in our house for years.

When I worked in an office outside of the house it was so nice to have a warm meal waiting for me when we got home.

But lately dinnertime seems to sneak up on me and I end up just making something super fast and simple.

To go along with my new impromptu cooking habits, I recently transformed that slow cooker recipe into one that was suited for a 6-quart Instant Pot.

One of the initial concerns I had with transforming the slow cooker recipe into an Instant Pot version was the tenderness of the meat.

Not only did it come out JUST as delicious, tender, juicy, and healthy as the Crock-Pot version, but it was ready – from prep to finish – in under 30 minutes!

So for those of you who don’t think about dinner until your tummy is rumbling so loud you can’t ignore it, you are in the right place.

Ingredients

The simple ingredients you need to make this Instant Pot chicken tortilla soup recipe include:

• Chicken Breasts. This is the best cut and is the easiest to find. You can also substitute with boneless chicken thighs if that’s what you have on hand. To make a vegan or vegetarian version leave out the chicken and instead mix in additional beans or garbanzo beans.
• Bell Pepper and Onion. Both of these are finely diced and sautéed at the beginning of cooking.
• Salsa. Choose a mild, medium, or hot salsa to achieve your desired spice level. You can also sub in a can of diced tomatoes or Rotel tomatoes with diced green chilis.
• Broth. Regular sodium chicken broth makes up the bulk of the liquid in the soup. Feel free to select reduced sodium broth if you’re watching your sodium intake. Vegetable broth is a great option for a vegan or vegetarian soup.
• Taco Seasoning. The best way to give your recipe authentic Mexican flavor is with homemade seasoning. Plus if you make your own you can stir in more or less cayenne pepper to adjust the spice level. If you buy store bought seasoning, be sure to read the label if you are gluten-free.
• Corn. Either canned corn or frozen corn will work in this recipe.
• Black Beans. Canned beans are a convenient choice. Make sure you rinse and drain them before adding into the soup!
• Lime. The juice of a lime gives the taco soup a bit more acidity. You can also use a lemon if that is what you have on hand.

How to Make

The basic steps for making Instant Pot chicken tortilla soup are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

Sauté the Veggies

Plug in the Instant Pot and set it to the sauté function. Add the oil, onions, and bell pepper to the pot. Cook the veggies for 3-4 minutes, or until they are tender.

Fill the Instant Pot

Pour in the chicken broth and use a spoon or spatula to scrape the bottom of the pot to make sure nothing is stuck.

Stir in the salsa, taco seasoning, and salt. 

Completely submerge the chicken breasts into the liquid. (This ensures they get ultra tender!)

Mix in the rinsed and drained corn and black beans. 

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Pressure Cook

Cover the pot with the lid and make sure it’s locked. Move the pressure release valve to the sealed position.

Use the control panel to set the Instant Pot to high pressure for 8 minutes.

Once the timer has gone off allow the it to sit for 10 minutes before moving the pressure valve to the venting position.

Finish the Soup

Use two forks to shred the chicken breasts. You can either do this within the pot or remove the chicken and shred on a plastic cutting board.

Stir in the fresh lime juice just before serving. (It’s best to do this AFTER cooking so the lime juice does not become bitter!)

Top and Serve

While this chicken tortilla soup recipe tastes incredible on its own, it tastes even better with some of these toppings!

• Crushed tortilla chips <– A must!!
  • You can also make your own corn tortilla chips at home.
• Avocados – Learn How to Cut an Avocado if you don’t already know!
• Sour Cream – Or dairy-free sour cream by Tofutti.
• Shredded Cheese – Cheddar cheese, Mexican blend, or Monterrey Jack all taste great!
• Fresh Cilantro
• Sliced Jalapeños

Meal Prep and Storage

• To Prep-Ahead: Dice the peppers and onions and make the taco seasoning. Or, since soup flavors improve with time you can make the entire recipe in advance.
• To Store: Leftover soup will last in an airtight container in the refrigerator for up to 3-4 days.
• To Freeze: Store in a freezer-safe container for up to 6 months.
• To Reheat: Add the leftovers to a bowl and warm up in the microwave or heat up in a medium-sized skillet over medium-low heat.

FAQs

Expert Tips and Tricks

• Make it creamy. Add in a bit of heavy cream, milk, cashew milk or a starch slurry for a richer soup.
• Adjust to taste. Select a salsa you like and use more or less cayenne in the taco seasoning to fit your preferences.
• Tone down the heat. If you accidentally make it too spicy you can mix in a bit of milk, other dairy, or oil to balance out the spice. 
• Go plant-based. Make it vegan or vegetarian by substituting the chicken with additional beans or garbanzo beans and use vegetable broth. 
• Play it safe. Use something with a long handle to release the pressure to avoid burns.

More Instant Pot Soup Recipes

Use your pressure cooker to create many more amazing meals like these:

Chicken Wild Rice Soup

Instant Pot Beef Stew

Chicken Noodle Soup

Instant Pot Turkey Chili

Chicken Vegetable Soup

Instant Pot Potato Corn Chowder