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Chicken tortilla soup is topped with cilantro and served in a bowl.
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5 from 4 votes

Easy Instant Pot Chicken Tortilla Soup Recipe

This Instant Pot Chicken Tortilla Soup is a quick and easy 30-minute recipe that's full of flavor from a jar of salsa and taco seasoning! Simply combine chicken, peppers, onions, beans, and corn in a pressure cooker for the best family-friendly meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, lunch, Soup
Cuisine: Mexican
Servings: 8 servings
Author: Jennifer Deppa


  • 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:


  • Sauté Vegetables: 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 Tbsp. oil, 1 cup onion, 1 green bell pepper
  • Scrape the Pot: Pour in chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
    4 cups chicken broth
  • Add Seasonings, Corn, and Beans: Mix in salsa, taco seasoning, and salt. Place chicken breasts down into the liquid, making sure they’re completely submerged. Add rinsed and drained corn and black beans.
    1 ½ lbs. chicken breasts, 16 oz. jar salsa, 3 Tbsp. homemade taco seasoning, ½-¾ tsp. salt, 15 oz. can black beans, 15 oz can whole kernel corn
  • Pressure Cook: 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.
  • Shred Chicken: Shred the chicken breasts when the soup is done cooking. Stir in fresh lime juice just before serving.
    1 lime
  • Serve soup with tortilla chips, fresh cilantro, green onions, sliced avocado, or sour cream. Enjoy!
    Tortilla chips, Cilantro, Green Onions, Avocado, Sour Cream


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.


Calories: 266kcal | Carbohydrates: 29g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 1799mg | Potassium: 871mg | Fiber: 8g | Sugar: 6g | Vitamin A: 897IU | Vitamin C: 31mg | Calcium: 58mg | Iron: 3mg