Skip to content

Best Instant Pot Chicken Tortilla Soup

Best Instant Pot Chicken Tortilla Soup

Are you a fan of hearty, comforting soups that are bursting with flavor? Look no further than this delicious Instant Pot Chicken Tortilla Soup recipe. It’s quick, easy, and perfect for those busy weeknights when you want a satisfying meal without spending hours in the kitchen.

The Magic of the Instant Pot

If you haven’t jumped on the Instant Pot bandwagon yet, now is the time. This versatile kitchen appliance can do it all – from sautéing and pressure cooking to slow cooking and steaming. It’s like having a personal chef in your kitchen, ready to whip up a delicious meal in no time.

Why Chicken Tortilla Soup?

Chicken tortilla soup is a classic dish that combines the flavors of tender chicken, savory broth, and a medley of vegetables and spices. It’s a crowd-pleaser that will warm you up from the inside out. Plus, it’s incredibly customizable, allowing you to add your favorite toppings like avocado, cheese, and crispy tortilla strips.

Getting Started

Before we dive into the recipe, let’s gather our ingredients. You’ll need chicken breasts, diced tomatoes, black beans, corn, onions, garlic, and a variety of spices like cumin, chili powder, and oregano. Don’t forget the chicken broth – it’s the base of this flavorful soup.

Step-by-Step Instructions

1. Start by setting your Instant Pot to “Sauté” mode and heat some olive oil.

2. Sauté the onions and garlic until fragrant and translucent.

3. Add the chicken breasts and cook until they are browned on all sides.

4. Add the diced tomatoes, black beans, corn, and spices. Give everything a good stir.

5. Pour in the chicken broth and give it another stir.

6. Secure the lid of your Instant Pot and set the pressure release valve to “Sealing.”

7. Select the “Pressure Cook” mode and set the timer for 15 minutes.

8. Once the timer goes off, allow the pressure to naturally release for 10 minutes before manually releasing the remaining pressure.

9. Carefully remove the lid and use two forks to shred the chicken breasts.

10. Serve the soup hot with your favorite toppings and enjoy!

Why choose the Instant Pot method?

Using the Instant Pot to make chicken tortilla soup has several advantages. First, it significantly cuts down on cooking time, allowing you to enjoy a delicious meal in a fraction of the time. Second, the pressure cooking method helps the flavors to meld together, resulting in a rich and flavorful soup. And finally, the Instant Pot’s sauté function allows you to brown the chicken and sauté the onions and garlic all in one pot, saving you time and minimizing cleanup.


With its quick cooking time and incredible flavor, it’s no wonder that Instant Pot Chicken Tortilla Soup has become a favorite among busy home cooks. Whether you’re hosting a gathering or simply craving a cozy meal, this recipe is sure to satisfy. So dust off your Instant Pot, gather your ingredients, and get ready to savor every spoonful of this delicious soup.

Frequently Asked Questions

1. Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts in the Instant Pot. Simply adjust the cooking time to 20-25 minutes instead of 15 minutes.

2. Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will work just as well in this recipe. They tend to be more flavorful and tender than chicken breasts.

3. Can I make this recipe vegetarian?

Yes, you can easily make this recipe vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. Add extra veggies like bell peppers and zucchini for added flavor and texture.

4. Can I make this recipe gluten-free?

Yes, the recipe is naturally gluten-free. Just be sure to check the labels of your canned ingredients to ensure they are gluten-free as well.

5. How long does this soup keep in the fridge?

This soup will keep well in the fridge for up to 3-4 days. Simply reheat it on the stovetop or in the microwave when ready to enjoy.

6. Can I freeze this soup?

Yes, you can freeze this soup for later. Just be sure to let it cool completely before transferring it to freezer-safe containers. It will keep well in the freezer for up to 3 months.

7. Can I use store-bought tortilla strips instead of making my own?

Definitely! Store-bought tortilla strips are a convenient option if you don’t have the time or desire to make your own. Simply sprinkle them on top of the soup before serving.

8. Can I add other toppings to this soup?

Absolutely! Feel free to get creative with your toppings. Some popular options include diced avocado, shredded cheese, sour cream, chopped cilantro, and a squeeze of fresh lime juice.

Best Instant Pot Chicken Tortilla Soup compressed image1 1

Best Instant Pot Chicken Tortilla Soup

No ratings yet
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Soups
Cuisine American
Servings 8


  • 2 medium zucchini , chopped
  • 4 shallots , chopped
  • 2 poblano peppers , seeded and chopped
  • 2 carrots , peeled and diced
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon grapeseed oil
  • 1 can (14.5 ounce) fire-roasted diced tomatoes
  • 4 large chicken thighs , bone-in and skin-on
  • 6 cups chicken stock
  • 2 bay leaves
  • 1 can (15 ounce) black beans , drained and rinsed
  • Juice of 1 lime


  • Place zucchini, shallots (or onion), poblano peppers, and carrots in a multi-cooker.
  • Add cumin, salt, chili powder, oregano, and cayenne pepper to the vegetables; mix well.
  • Pour in oil and turn on the cooker's Saute function.
  • Cook and stir the vegetable mixture for about 5 minutes, until slightly softened.
  • Add tomatoes to the cooker.
  • Nestle the chicken thighs into the mixture.
  • Pour in the stock and add the bay leaves.
  • Close and lock the cooker's lid.
  • Set the cooker to high pressure and adjust the timer to 15 minutes.
  • Allow the pressure to build, which may take 10 to 15 minutes.
  • Follow the manufacturer's instructions to release the pressure naturally, which may take 10 to 40 minutes.
  • Unlock and remove the lid.
  • Transfer the chicken thighs to a plate and remove the skin, bones, and cartilage.
  • Shred the chicken into bite-sized pieces.
  • Return the shredded chicken to the pot.
  • Stir in the black beans and lime juice.
  • If using frozen chicken thighs, adjust the cook time to 20 minutes.
Keyword About, All, and, Beans, Black, Canned, Chicken, Chili, Food, Legumes, Peas, Recipes, Soup, soups, Squash, Stews, summer, Thigh
Tried this recipe?Let us know how it was!

Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


Recent Recipes

Never Miss A Recipe!

Join thousands of subscribers and get our best recipes delivered each week!

Table of Contents