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Chicken Tortilla Soup Instant Pot

Chicken Tortilla Soup (Instant Pot)

This easy and flavorful Chicken Tortilla Soup comes together quickly in the Instant Pot. It’s packed with tender chicken, hearty beans, sweet corn, and bold spices — all topped with crunchy tortillas and creamy garnishes. A go-to weeknight favorite that tastes like it simmered all day.
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Prep Time 10 minutes
Cook Time 15 minutes
Natural Release Time 15 minutes
Total Time 40 minutes
Course Soup
Cuisine American, Mexican-Inspired
Servings 6 servings
Calories 295 kcal

Equipment

  • Instant Pot

Ingredients
  

Main Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs both work; thighs are richer, breasts are leaner
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can corn 15 oz, drained
  • 1 can diced tomatoes with green chilies 15 oz
  • 4 cups chicken broth
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • 1 lime juiced

Toppings

  • corn tortillas cut into strips and baked for topping
  • fresh cilantro for garnish
  • shredded cheese for garnish
  • sour cream for garnish

Instructions
 

  • Set Instant Pot to Sauté. Add a bit of oil, then cook the diced onion and garlic for 3–4 minutes until softened.
  • Stir in chili powder, cumin, and smoked paprika. Let the spices toast for 30 seconds.
  • Add chicken, black beans, corn, tomatoes, and chicken broth. Stir everything together and ensure the chicken is submerged.
  • Seal the lid, set valve to Sealing. Cook on High Pressure for 15 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure.
  • Remove the chicken, shred it using two forks, then return it to the pot. Stir in lime juice and adjust seasoning if needed.
  • While soup cooks, cut tortillas into strips, brush with oil, and bake at 375°F (190°C) for 8–10 minutes until crisp.
  • Serve hot soup in bowls, topped with tortilla strips, cilantro, shredded cheese, and sour cream.

Notes

For a creamy version, stir in ½ cup of cream or cream cheese after pressure cooking. To make it vegetarian, skip the chicken and double the beans. Freeze without toppings for up to 3 months.

Nutrition

Calories: 295kcalCarbohydrates: 24gProtein: 25gFat: 12gSaturated Fat: 3gCholesterol: 55mgSodium: 540mgPotassium: 680mgFiber: 6gSugar: 4gVitamin A: 680IUVitamin C: 12mgCalcium: 90mgIron: 2.4mg
Keyword chicken, healthy dinner, instant pot, Tortilla Soup
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