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.
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.
Scrape the Pot: Pour in chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
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.
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.
Serve soup with tortilla chips, fresh cilantro, green onions, sliced avocado, or sour cream. Enjoy!