Instant Pot Chicken Tortilla Soup

Name: Instant Pot Chicken Tortilla Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
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); Tortilla chips; Cilantro; Green Onions; Avocado; Sour Cream

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This Instant Pot Chicken Tortilla Soup is the perfect blend of flavor and spice for a healthy, family-friendly recipe. Combine chicken, peppers, onions, salsa, beans, and corn in a pressure cooker for the best, quick and easy Mexican dish. This traditional favorite is perfect for a busy weeknight and can be as hot or mild as you like.

Mexican chicken tortilla is served in a bowl for a healthy dinner option.

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, skinless 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 that has chili powder and cumin. 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 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.

How to Make Instant Pot Chicken Tortilla Soup

The basic steps for making Instant Pot chicken tortilla soup are simple to follow:

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 to 4 minutes, or until they are tender.

Green peppers and onions are sautéed in the instant pot.

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 no browned bits are 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 kernels and black beans.

Taco seasoning, chicken breast, salsa, and chicken broth are added to the instant pot. — Add the broth and chicken.

Canned corn and black beans are added to the instant pot for this quick and easy recipe. — Add the broth and chicken.

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. If you are in a rush, you can do a quick release.

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

Chicken is shredded with two forks in the instant pot.

Top and Serve

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

Crushed tortilla chips or tortilla strips <– 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 or Pickled Jalapeños

Chicken tortilla soup is topped with cilantro and served in a bowl.

Meal Prep and Storage

To Prep-Ahead: Dice the onions and peppers 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

Does frozen meat take longer in the instant pot?

Yes it does. Not only does adding cold food to the pressure cooker result in a longer pressurization time, but a few more minutes should be added to the cook time. If using frozen chicken breasts add an additional 3 minutes to the recipe you’re cooking.

How do you thicken tortilla soup?

Use lots of chunky ingredients to keep the soup on the thicker side. If you want to make the base thicker you can mix in a starch slurry or heavy cream.

What do I serve with soup?

The classic pairings for soups are breads, sandwiches, and salads. Serve this chicken tortilla soup with tortilla chips, a quesadilla, or a leafy green salad with Avocado Ranch Dressing.

What size of Instant Pot should I use?

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.

Healthy Mexican chicken tortilla soup is made in a pressure cooker for an easy dinner.

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.

What to Serve with Chicken Tortilla Soup?

This soup is absolutely delicious and perfect with any of these recipes:

More Instant Pot Soup Recipes

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

Chicken tortilla soup is served in a white bowl on the counter.

5 from 2 votes