Instant Pot Chicken Tortilla Soup

Shredded chicken, salsa, black beans, and corn combine to make the best Instant Pot Chicken Tortilla Soup.  A homemade taco seasoning mix makes this easy pressure cooker recipe tastes as authentic as the one you get from your favorite Mexican restaurant.  Meal prep it for busy weeknights or make a double batch and freeze a bunch for later!

Instant Pot Chicken Tortilla Soup

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.

Not only did it come out JUST as delicious 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.

Crock-Pot versus 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.

Would the chicken still come out as juicy as it does in the Crock-Pot?  Even with a drastically reduced cook time?

Well, my friends.  You can breathe a sigh of relief – because the chicken comes out just as juicy and tender – maybe even more so!

The way a pressure cooker works is it traps in all of the juices and liquids in and simply cooks the contents at a higher pressure.

Because of this, none of the liquid evaporates while cooking and you end up with fall-apart meat that tastes like you cooked it for hours!

Ingredients

Many of the ingredients in this version are the same as the Slow Cooker Tortilla Soup, with the addition of a few.

They’re all super easy to find and chances are you already have the majority of them in your pantry and refrigerator!

• Chicken Breasts – This is the best cut to use and easiest to find.  You can also substitute with boneless chicken thighs if that’s what you have on hand.
• Bell Pepper and Onion – Both of these are finely diced and sautéed at the beginning of cooking.
• Salsa – A mild or medium salsa can be used depending on your desired spice level.  You can also sub in a can of diced tomatoes if you do not like any heat.
• Broth – Regular sodium chicken broth makes up the bulk of the liquid in the soup.  Feel free to substitute with reduced sodium broth if you’re watching your sodium intake.
• Taco Seasoning – You can either use store bought or homemade.
• Corn – Canned corn or frozen corn can both be used.
• Black Beans – Canned beans are used in this recipe.  Make sure you rinse and drain them before adding them 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.

Taco Seasoning

Using a homemade taco seasoning mix is the best way to give your recipe authentic Mexican flavor.

If you don’t want to make an entire batch, you can also just whisk up the smaller amounts listed in the recipe notes below.

You can also use a store bought package if that’s what you have on hand.

If using store bought seasoning, be sure to read the label if you are gluten-free.

How to Make

This recipe is much like other Instant Pot soup recipes (like this Chicken and Vegetable Soup!).

The basic process you will need to follow consists of these steps:

1. Set a 6-quart Instant Pot to the sauté function and add oil, onions, and bell pepper. Sauté for 3-4 minutes, or until vegetables become tender. (step 1 above)
2. Pour in chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.  Mix in salsa, taco seasoning, and salt.  Place chicken breasts down into the liquid, making sure they’re completely submerged. (step 2 above)
3. Add rinsed and drained corn and black beans.  Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve. (step 3 above)
4. Shred the chicken breasts when the soup is done cooking and stir in fresh lime juice just before serving. (step 4 above)

Type of Instant Pot

This recipe was originally written and tested with a 6-quart Instant Pot.

If you have an 8-quart model, or a different brand, you should still be able to follow the instructions as written below.

Don’t know where to start with your pressure cooker?  Learn How to Use an Instant Pot.

Toppings

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

Here are a few of my favorites:

• Crushed tortilla chips <– A must!!
  • You can also make your own corn tortilla chips at home.
• Avocados – sliced or diced
• 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

Storing

Leftover soup will last in an airtight container in the refrigerator for 3-4 days.

To reheat, either add the leftovers to a bowl and warm up in the microwave or heat up in a medium-sized skillet over medium-low heat.

This recipe freezes extremely well.  Store in a freezer-safe container for up to 6 months.

FAQ

How can I make my tortilla soup creamy?

To make the soup creamy, add in a bit of heavy cream, milk, cashew milk or a starch slurry.

How spicy is this recipe?

This main dish is about a 3-4 out of 10 on the spice scale.  Read below if you would like to adjust the spice level.

How can I change the spice level of this soup?

Use a MILD salsa instead of the medium salsa and decrease the cayenne pepper in the DIY taco seasoning.

Use a HOT salsa instead of the medium salsa and increase the cayenne pepper in the DIY taco seasoning.

My soup is too spicy – how do I fix it?

To tone down a spicy soup, mix in a bit of milk or other dairy ingredient to balance out the spice.  Additional oil can also be added to bring down the heat.

Can I use Rotel tomatoes instead of the salsa?

Absolutely!  Rotel tomatoes with diced green chilis make a great substitute for salsa in a tortilla soup recipe.

Do I have to add the chicken?

If you’d prefer to make this a vegan or vegetarian tortilla soup, leave out the chicken and substitute with additional beans or garbanzo beans.  You can also use vegetable broth instead of the chicken broth if desired.

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Instant Pot Chicken Tortilla Soup

Shredded chicken, salsa, black beans, and corn combine to make the best Instant Pot Chicken Tortilla Soup.  A homemade taco seasoning mix makes this easy pressure cooker recipe tastes as authentic as the one you get from your favorite Mexican restaurant.  Meal prep it for busy weeknights or make a double batch and freeze a bunch for later!

Course Dinner, lunch, Soup

Cuisine Mexican

Keyword dinner, healthy, meal prep, pressure cooker

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8 servings

Calories 266 kcal

Author London

Ingredients

• 1 ½ lbs. chicken breasts
• 2 Tbsp. oil avocado or olive oil
• 1 cup onion red or sweet, finely diced
• 1 green bell pepper finely diced
• 4 cups chicken broth regular sodium
• 16 oz. jar salsa mild or medium*
• 3 Tbsp. homemade taco seasoning or store bought*
• ½-¾ tsp. salt to taste
• 15 oz. can black beans rinsed and drained
• 15 oz can whole kernel corn drained
• 1 lime juiced

Optional Toppings:

• Tortilla chips
• Cilantro
• Green Onions
• Avocado
• Sour Cream

Instructions

1. Set a 6-quart Instant Pot to the sauté function and add oil, onions, and bell pepper. Sauté for 3-4 minutes, or until vegetables become tender.

2. Pour in chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
3. Mix in salsa, taco seasoning, and salt. Place chicken breasts down into the liquid, making sure they’re completely submerged.
4. Add rinsed and drained corn and black beans.
5. Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve.
6. Shred the chicken breasts when the soup is done cooking.
7. Stir in fresh lime juice just before serving.
8. Serve soup with tortilla chips, fresh cilantro, green onions, sliced avocado, or sour cream. Enjoy!

Recipe Notes

• Use mild salsa if you do not like spice and medium salsa if you like your soup a bit more spicy.
• If you don't want to make an entire taco seasoning batch you can substitute the mix for the following:
  • 1 Tbsp. cumin, 1 tsp. chili powder, 1 tsp. paprika, ¼ tsp. garlic powder, ⅛ to ¼ tsp. cayenne pepper, ½ tsp. black pepper
    • Use 1 - 1 ½ teaspoons of salt total.

Nutrition Facts

Instant Pot Chicken Tortilla Soup

Amount Per Serving

Calories 266 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 54mg18%

Sodium 1799mg78%

Potassium 871mg25%

Carbohydrates 29g10%

Fiber 8g33%

Sugar 6g7%

Protein 24g48%

Vitamin A 897IU18%

Vitamin C 31mg38%

Calcium 58mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.