Instant Pot Chicken Tortilla Soup is one of my favorites for an easy weeknight dinner. It’s loaded with shredded chicken, black beans, corn, tomatoes, and, of course, tons of flavor.
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Thickened with corn tortillas, this Instant Pot Tortilla Soup is a meal in itself. It’s even better topped with crispy Baked Tortilla Strips, diced avocado, shredded cheese, hot sauce, pickled jalapenos, Pickled Onions, or lime wedges.
This Chicken Tortilla Soup recipe has all the taco flavors you love—seasoned shredded chicken, rich tomato, chili powder, cumin, garlic, onion, and diced green chilis. But it’s all cooked together in the Instant Pot for an easy and comforting soup that’s thickened with corn tortillas and then topped with crispy tortilla strips.
I like to dress my Instant Pot Tortilla soup up with shredded cheese, sour cream, diced avocado, pickled jalapeno peppers, and pickled onions in lime juice.
I love using my Instant Pot to cook dishes with Mexican flavors. Another dish I love to make in it is Instant Pot Chicken Fajitas.
Ingredients Notes for Instant Pot Tortilla Soup
This Instant Pot Chicken Tortilla Soup recipe uses basic pantry ingredients. Here are a few notes about the ingredients.
- Broth: Use regular or low sodium chicken broth.
- Chicken: You can use boneless, skinless chicken thighs or chicken breasts.
- Tomatoes: Use canned, diced tomatoes. If you have fire-roasted tomatoes, they're even better.
- Enchilada sauce: You can make your own with my Easy Enchilada Sauce recipe or use a store-bought version.
- Chips: Homemade crispy Baked Tortilla Strips or regular tortilla chips for topping.
- Toppings: Optional toppings include shredded cheese, hot sauce, chopped cilantro, and pickled onions.
How to make it
This is a super easy Instant Pot tortilla recipe. Here's how to make it:
- Saute the garlic and onions in the Instant Pot.
- Add the remaining ingrdients, except for the crispy tortilla strips and other toppings, and pressure cook for 10 minutes.
- Release the pressure, remove the chicken breasts from the pot, shred it, and hten return it to the soup.
- Serve hot, garnished with crispy tortilla strips or tortilla chips and other toppings.
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What To Serve With Tortilla Soup
Instant Pot Tortilla soup is a full meal all on its own. And it’s totally satisfying when you top it with Crispy Tortilla Strips, Pickled Onions, shredded cheese, diced avocado, and other toppings.
If you want to add additional sides, try Mexican Street Corn Salad or Zucchini Salad with Almonds and Corn. Or add a bowl of Mango Habanero Salsa or Tomatillo Salsa Verde for dipping your tortilla strips in.
If you love Mexican recipes, try my Camarones a la Diabla, Camarones al Mojo de Ajo, Blackened Fish Tacos, Chicken Enchiladas, Salpicon de Res, and Chilaquiles.
Instant Pot Chicken Tortilla Soup
Robin Donovan
Ingredients
- 2 teaspoons olive oil
- ½ cup diced onion
- 2 garlic cloves minced
- 4 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breast
- 1 15-ounce can black beans, drained and rinsed
- 1 14 ½-ounce can fire-roasted diced tomatoes
- 1 ¾ cups Easy Enchilada Sauce or 1 15-ounce can red enchilada sauce
- 1 cup fresh or frozen corn
- 1 4-ounce can diced green chiles
- 4 corn tortillas cut into strips
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Kosher salt
- Freshly ground black pepper
- Crispy tortilla strips or tortilla chips for serving
Instructions
- Heat the oil in the Instant Pot using the sauté setting. Add
the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Add garlic and cook, stirring, for 1 more minute. - Press cancel to turn off the sauté function and then add ½ cup of the broth, stirring and scraping up the browned bits on the bottom. Add the remaining broth along with the chicken, beans, tomatoes, enchilada sauce, corn, green chiles, tortilla strips, chili powder, cumin, salt, and pepper.
- Close and seal the Instant Pot lid. Cook on high pressure
for 10 minutes. - Quick release the pressure and remove the chicken. Shred the chicken and then return it to the pot.
- Serve and enjoy with your favorite toppings such as lime crumbled tortilla chips or tortilla strips, sour cream, shredded cheese, and/or diced avocado.
Nutrition
Hi Robin.
I wanted to double the recipe, all but 4 extra cups of broth were accommodated in my pressure cooker. How much more time should I allow it to remain under high pressure? After 10 minutes when I opened it to check, the chicken was not done so I added another 15 minutes and now I’m up to 40 minutes and the chicken still not done. Thank you in advance.
Hi Sabrina! First off, I have to give the caveat that I have never tried doubling the recipe, so I can’t say for sure what is going on here. But my first thought is that chicken doesn’t take more than 40 minutes to cook in the pressure cooker (you shouldn’t even have to add extra time—whether you are cooking 1 pound or 2 pounds should not make a difference in how long it takes the chicken to cook), so either your pot isn’t coming up to pressure because it is too full or there is something else going on that is preventing the pot to come to pressure as it should.