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Chicken tortilla soup is served in a white bowl on the counter.
5 from 1 vote

Instant Pot Chicken Tortilla Soup

Make this Instant Pot Chicken Tortilla Soup recipe as mild or as spicy as you like for a healthy family dinner even the kids will like! This easy dish can be made on busy weeknights, meal prepped for lunches, or frozen for the future.

Course Dinner, lunch, Soup
Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 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. 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.
  • 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.
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.