Are you ready to transform your weeknight dinners into a comforting, flavorful experience? Look no further than this Instant Pot Chicken Tortilla Soup! Imagine digging into a bowl of creamy, hearty goodness filled with tender chicken, smoky spices, and fresh toppings, all cooked in just 20 minutes. This recipe is perfect for busy evenings or lazy weekends when you want something satisfying without spending hours in the kitchen.
Tortilla soup has been a staple in Mexican cuisine for centuries, known for its bold flavors and versatility. Unlike our Slow Cooker Chili recipe, which requires more time and fewer ingredients, this Instant Pot version delivers rich, layered flavors in record time. Whether you’re cooking for yourself or serving up dinner for the whole family, this dish will leave everyone smiling. So grab your apron and let’s dive into why this Instant Pot Chicken Tortilla Soup deserves a spot in your weekly meal rotation!
What Is Instant Pot Chicken Tortilla Soup?
Have you ever wondered why it’s called “tortilla” soup if there aren’t any actual tortillas in the broth? Well, here’s a fun fact: The name comes from the traditional practice of adding crispy tortilla strips as a garnish, giving the dish its signature crunch and authenticity. Isn’t that interesting? As they say, “the way to a man’s heart is through his stomach,” and nothing says love like a warm bowl of homemade soup.
This comforting classic is all about balance, creamy yet zesty, spicy yet soothing. Ready to bring some sunshine to your table? Let’s get started!
Why You’ll Love This Instant Pot Chicken Tortilla Soup
Main Highlight: Convenience Meets Flavor
With an Instant Pot, creating restaurant-quality meals at home has never been easier. In just 20 minutes, you can transform simple pantry staples into a mouthwatering masterpiece. No need to babysit the stove, simply toss everything into the pot and let the magic happen.
Cost-Saving Benefits
Cooking at home saves money compared to ordering takeout or dining out. Plus, most of the ingredients are affordable and likely already sitting in your fridge or pantry. For example, using frozen corn instead of fresh keeps costs low while maintaining peak flavor year-round.
Flavorful Ingredients
The secret to this soup lies in its bold spices and fresh garnishes. From earthy cumin to tangy lime juice, every ingredient plays a role in elevating the taste profile. And don’t forget those essential toppings, avocado slices, sour cream, shredded cheese, and crunchy tortilla chips, that turn an ordinary soup into an extraordinary experience.
If you enjoyed making our Homemade Enchilada Sauce, you’ll appreciate how these same flavors come together in this soup. So what are you waiting for? Let’s cook!
How to Make Instant Pot Chicken Tortilla Soup
Quick Overview
This recipe is a breeze to prepare, even for beginners. By sautéing aromatics first and then pressure-cooking the rest of the ingredients, you ensure maximum flavor infusion. With a total prep and cook time under 20 minutes, this Instant Pot Chicken Tortilla Soup proves that great food doesn’t have to be complicated.
Key Ingredients
- 2 tbsp olive oil: Adds richness and helps brown the onions.
- 1 medium onion, diced: Provides sweetness and depth.
- 4 cloves garlic, minced: Enhances aroma and flavor.
- 1 (14 oz) can diced tomatoes: Use fire-roasted tomatoes for extra smokiness.
- 1 (4 oz) can mild green chiles: Brings heat and complexity.
- 1 (15 oz) can black beans, drained and rinsed: Adds protein and texture.
- 1 lb boneless, skinless chicken breasts: The star of the show!
- 4 cups chicken stock: Creates a flavorful base.
- 1 tsp cumin: Earthy spice that ties everything together.
- 2 tsp chili powder: Spices things up naturally.
- 1 cup frozen corn: Sweetness and color.
- 1–2 tbsp lime juice: Zesty acidity to brighten the dish.
- Salt and pepper: To taste.
Optional Garnishes: Tortilla strips/chips, avocado slices, shredded cheese, sour cream, lime wedges, and cilantro.
Step-by-Step Instructions
- Sauté Onions and Garlic
- Set your Instant Pot to Saute mode and add the olive oil.
- Once heated, add the diced onion and cook until soft and translucent, about 3 to 4 minutes.
- Stir in the minced garlic and cook for another minute.
- Add Remaining Ingredients
- Combine the diced tomatoes, green chiles, black beans, chicken breasts, chicken stock, cumin, and chili powder in the Instant Pot.
- Stir well to combine.
- Pressure Cook
- Secure the lid and set the release valve to “Sealing.”
- Select Manual/Pressure Cook on High Pressure for 10 minutes.
- Allow natural pressure release for 5 minutes before manually releasing the remaining pressure.
- Shred the Chicken
- Remove the cooked chicken from the pot and shred it using two forks.
- Return the shredded chicken to the Instant Pot along with the frozen corn and lime juice.
- Stir gently and season with salt and pepper to taste.
- Serve and Enjoy
- Ladle the soup into bowls and top with your favorite garnishes.
- Serve immediately and savor the flavors!
What to Serve Instant Pot Chicken Tortilla Soup With
While this soup shines on its own, pairing it with complementary sides takes the meal to the next level. Here are a few ideas:
- Cornbread Muffins: A sweet and savory match made in heaven.
- Side Salad: Lighten things up with a crisp mixed greens salad dressed in vinaigrette.
- Refried Beans: Add extra protein and fiber with a side of creamy refried beans.
- Fruit Salsa: Fresh mango or pineapple salsa adds brightness and contrast.
For drinks, consider serving refreshing beverages like horchata or a cold glass of lemonade.
Top Tips for Perfecting Instant Pot Chicken Tortilla Soup
- Ingredient Substitutions: Swap chicken breasts for thighs if you prefer darker meat. Adjust the cooking time accordingly.
- Timing Adjustments: If using pre-cooked shredded chicken, skip the pressure cooking step and stir it in during the final stages.
- Avoid Common Mistakes: Ensure nothing is stuck to the bottom of the pot before starting the pressure cook cycle to prevent burn notices.
Storing and Reheating Tips
Leftovers store beautifully in the refrigerator for up to 4 days or in the freezer for several months. When reheating, follow these steps:
- Refrigerated: Transfer to a microwave-safe bowl and heat in 30-second intervals, stirring between each.
- Frozen: Thaw overnight in the fridge, then reheat on the stovetop or in the microwave.
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Instant Pot Chicken Tortilla Soup
- Total Time: 20 minutes
Description
This hearty and flavorful Instant Pot Chicken Tortilla Soup combines tender shredded chicken, black beans, corn, and aromatic spices in a rich tomato-based broth. Ready in just 20 minutes, it’s the perfect weeknight dinner solution that tastes like it’s been simmering all day. Top it with crispy tortilla strips, creamy avocado, and a dollop of sour cream for an authentic Mexican soup experience.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 (4 oz) can mild green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken stock (or broth)
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 cup frozen corn
- 1-2 tablespoons fresh lime juice
- Salt and pepper to taste
For Garnishing:
- Tortilla strips or chips
- Avocado slices
- Shredded cheese (Mexican blend or cheddar)
- Sour cream
- Fresh cilantro
- Lime wedges
Instructions
Step 1: Prepare the Base
- Set your Instant Pot to “Sauté” mode
- Add 2 tablespoons olive oil and wait until it’s hot
- Add diced onion and sauté for 3-4 minutes until softened and translucent
- Add minced garlic and cook for an additional minute until fragrant
Step 2: Add Main Ingredients
- Pour in 4 cups of chicken stock
- Add the following ingredients:
- 1 can diced tomatoes (with juice)
- 1 can mild green chiles
- 1 can black beans (drained and rinsed)
- 1 pound chicken breasts
- 1 teaspoon cumin
- 2 teaspoons chili powder
- Stir everything together to combine
Step 3: Pressure Cook
- Close the Instant Pot lid and set valve to “Sealing” position
- Cancel “Sauté” mode
- Set to “Pressure Cook” (or “Manual”) on High pressure for 10 minutes
- Allow the Instant Pot to come to pressure (approximately 10-15 minutes)
- Once the cooking cycle completes, carefully perform a quick release of pressure
Step 4: Final Steps
- Remove chicken breasts and shred using two forks
- Return shredded chicken to the pot
- Add 1 cup frozen corn
- Squeeze in fresh lime juice
- Season with salt and pepper to taste
- Stir to combine and let sit for 2-3 minutes until corn is heated through
Step 5: Serve and Garnish
- Ladle soup into bowls
- Add desired toppings:
- Place tortilla strips around the edge of the bowl
- Add sliced avocado
- Top with a dollop of sour cream
- Sprinkle with shredded cheese
- Garnish with fresh cilantro
- Serve with lime wedges on the side
Notes
This recipe works in any 6 or 8-quart pressure cooker
For pre-cooked chicken, add shredded chicken with corn at the end
Adjust spices to taste before serving
For thicker soup, crush some tortilla chips into the broth
Leftover soup often tastes better the next day as flavors continue to develop
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Calories: 334 kcal
- Sugar: 7g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 53mg
