Go Back
+ servings
Chicken tortilla soup is topped with cilantro and served in a bowl.
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.

Course Dinner, lunch, Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 266 kcal


  • 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:


  1. 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. Scrape the Pot: Pour in chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.

  3. 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.

  4. 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.

  5. Shred Chicken: Shred the chicken breasts when the soup is done cooking. Stir in fresh lime juice just before serving.

  6. Serve soup with tortilla chips, fresh cilantro, green onions, sliced avocado, or sour cream. Enjoy!

Recipe Notes

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.

Nutrition Facts
Easy Instant Pot Chicken Tortilla Soup Recipe
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.