Instant Pot Chicken Tortilla Soup (Print Version)

Flavorful Mexican-inspired soup with tender chicken, beans, and vegetables. Made effortlessly in 35 minutes.

# What You'll Need:

→ Proteins

01 - 1 pound boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño pepper, seeded and diced
06 - 1 cup corn kernels, fresh or frozen
07 - 1 can (14.5 ounces) diced tomatoes with juices

→ Beans

08 - 1 can (15 ounces) black beans, drained and rinsed

→ Liquids and Seasonings

09 - 4 cups low-sodium chicken broth
10 - 1 tablespoon tomato paste
11 - Juice of 1 lime
12 - 1 teaspoon chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon dried oregano
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - Cooking oil for sautéing

→ Toppings

19 - Tortilla strips or chips
20 - Sliced avocado
21 - Fresh cilantro, chopped
22 - Shredded cheese
23 - Sour cream
24 - Lime wedges

# Method:

01 - Set the Instant Pot to Sauté mode. Add a splash of oil, then sauté the onion, garlic, and bell pepper for 2 to 3 minutes until softened.
02 - Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
03 - Add the chicken, diced tomatoes with juices, black beans, corn, and chicken broth. Stir thoroughly to combine all ingredients.
04 - Secure the lid and ensure the valve is set to Sealing. Set to Pressure Cook on High for 10 minutes.
05 - Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
06 - Remove the chicken and shred with two forks. Return the shredded chicken to the pot.
07 - Stir in lime juice. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and top with tortilla strips, avocado, cilantro, cheese, sour cream, and lime wedges as desired.

# Expert Advice:

01 -
  • The Instant Pot does all the heavy lifting while you prep toppings and sit down for a minute.
  • It tastes authentically flavorful without requiring special ingredients or complicated techniques.
  • Naturally gluten-free and easily customizable for dietary preferences or what you have on hand.
02 -
  • Don't skip the sauté step even though it feels like an extra task—those 3 minutes of caramelization are what separate this from tasting like a can of soup.
  • If your chicken isn't shredding easily after cooking, it needed another minute or two of pressure, so note that for next time based on your specific Instant Pot model.
03 -
  • Make a double batch and freeze half in containers—this soup freezes beautifully for up to three months, which means future-you will have an effortless dinner ready to reheat.
  • If your Instant Pot tends to scorch soups, add the broth first, then layer in the solids on top, which helps distribute heat more gently.
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