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This easy Instant Pot chicken tortilla soup recipe tastes like it’s been cooked low and slow, but it’s fast and requires minimal effort!
Try my stove top chicken tortilla soup recipe if you prefer.
I think you’ll really like this Tex-Mex chicken soup. It’s got a delicious fire-roasted tomato broth, corn, beans, spices, and tender shredded chicken. It’s not too spicy, but it’s packed with flavor. It’s actually pretty healthy too.
The toppings are always my favorite part, though. 😉
Love making soup in the Instant Pot? You may also like my Instant Pot taco soup recipe, my Instant Pot Chicken Noodle Soup, or my Instant Pot chicken tortellini soup.
How to make chicken tortilla soup in an Instant Pot
Sauté your onion right in your Instant Pot, add your chicken breasts and the rest of the ingredients, seal it up, and cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then quick release the remaining pressure. Shred the chicken with two forks then add it back into the pressure cooker. Serve and garnish bowls as desired. Simple as that!
This tasty soup can be topped with a variety of things:
- Chopped avocado
- Mexican shredded cheese blend (mine had cheddar, queso quesadilla, and Monterey Jack)
- Chopped cilantro
- Tortilla chips
- Lime wedges
- Greek yogurt or sour cream
…etc.
This Instant Pot tortilla soup is so good that the leftovers went really fast too. They’re even better for lunch the next day!
If you prefer chicken thighs, you can definitely make the swap. In fact, they’ll be even more juicy than chicken breasts.
Will you try making this electric pressure cooker chicken tortilla soup recipe? Hope you give it a try! Questions? Ask me in the comments below.
More Instant Pot chicken recipes you may want to try:
- Instant Pot Chicken Tacos
- Instant Pot Chicken and Rice
- Easy Instant Pot Chicken Cacciatore
- Instant Pot Buffalo Chicken
- Instant Pot Shredded Chicken (Chicken Breasts and Thighs)
Instant Pot Chicken Tortilla Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 chicken breasts (boneless, skinless)
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 (12 fluid ounce) can corn drained
- 1 (15 fluid ounce) can black beans drained & rinsed
- 1 (4 ounce) can diced green chiles
- 2 (13.5 fluid ounce) cans fire-roasted diced tomatoes with juices
- 4 cups chicken broth
- Salt & pepper to taste
Toppings (optional, to taste):
- Chopped avocado, Mexican shredded cheese blend, cilantro, tortilla chips/strips, lime wedges, sour cream
Instructions
- Sauté the onion in your Instant Pot for 4-5 minutes.
- Add the other soup ingredients, except for salt & pepper, to your pressure cooker and give it a stir.
- Cancel sauté, close the lid, and ensure the valve is on the "sealing" position. Cook on high pressure for 8 minutes. It'll take about 10-15 minutes for it to get up to pressure.
- Once the countdown has finished, let the pressure release naturally for 5 minutes, and then do a quick pressure release.
- Take the chicken out and shred it with two forks. Add it back into the soup, dish it up, and top each bowl as desired.
Notes
- I use this 6-quart Instant Pot.
- Here is the stovetop version.
- You can use chicken thighs if you prefer (use about a pound or so).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh My Gosh, this was SO GOOD! I had to use boneless skinless thighs because that’s what I had, but other than that I was right with you. DELICIOUS!
Thanks so much for letting me know, Russa!! So happy you liked the recipe. And chicken thighs are definitely a great option as well. They tend to be even more tender after cooking. 🙂
Hi! The ingredients sound great and Ive loved the things Ive made from your site so far BUT I dont have an insta-pot – is there anyway you would be able to translate the cook time into either slow cooker OR normal stove top duration?
Thanks and no worries if you cant!
Hi Rachel! I haven’t tested it, but it’s definitely possible to make it on the stove or slow cooker. As far as the Crockpot goes, I’d give it 6-8 hours on low (perhaps use chicken thighs instead if you’re worried about them drying out), and then take the chicken out to shred it, add it back in, etc. You could either add the onions in raw, or sauté them on the stove beforehand as an extra step. On the stove, you’d follow similar steps as I’ve outlined in the recipe, but I am not exactly sure how long the chicken would take to cook to make it easy to shred… you’d have to do a bit of experimenting. I want to say at least 25-30 minutes, but again, I haven’t tested it. Does this help?
Any suggestions on how to make this with frozen chicken? How much time should I add?
Hi! That’s a good question. I’m concerned that increasing the cooking time to compensate for the frozen chicken might make the other ingredients turn to mush. I’m thinking another 4-5 minutes should do it based on other recipes I’ve looked at that use frozen chicken, but definitely use caution and if in doubt, use a meat thermometer to ensure the chicken is at least 165F in the middle before you go to shred it. Another idea is to thaw the chicken in the microwave prior to cooking it in the Instant Pot if you wish.
I made this soup last night. It’s so good and so easy to make. Thank you for sharing!
So glad to hear, Jude! Thanks for letting me know. 🙂
I’m making it tonite so excited! Even have all the extras for topping
I hope you like it, Terry! 🙂
I love my instant pot! This looks so amazing!
Thanks, Karly!!
This looks so flavorful! YUM!
Thanks!!
I really need to get an instant pot!! This looks amazing! PS – I had no idea you lived in Edmonton – so close! I went to U of A for my degree 🙂 Happy to connect with another Albertan!! XO
Thanks so much! Haha it’s a small world!! 🙂
It’s raining all weekend here so this is exactly what I want!
Thanks!! It’s perfect for a rainy day.
I can almost taste it! Looks so perfect!
Thanks so much!
Totally LOVE tortilla soup! Bet this is packed with flavor! Save me a bowl!
Thanks and of course! 😉