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Instant Pot Chicken Tortilla Soup

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.

Overhead shot of a bowl of Instant Pot Tortilla Soup garnished with toppings.

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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 chiles. 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.

Low angle shot of the tortilla soup with the Instant Pot in the background.

WHAT YOU’LL LOVE ABOUT instant pot tortilla soup

  • MEXICAN FLAVORS YOU LOVE – Seasoned shredded chicken, tomatoes, chili powder, cumin, garlic, onion, and diced green chiles, and toasty corn tortillas.
  • EASY INSTANT POT RECIPE – Saute onions and garlic and then toss everything else in the pot. 20 minutes later, you’ll be eating delicious tortilla soup!
  • NUTRITIOUS AND FILLING – This is a one-pot meal that’s loaded with healthy ingredients—chicken breast and lots of veggies.
  • DRESSED UP WITH TOPPINGS – You can top this soup with all the same toppings you’d add to chili—shredded cheese, sour cream, hot sauce, pickled jalapenos, pickled onions, cilantro, etc.
Overhead shot of the ingredients needed to make Instant Pot tortilla soup.

Ingredients you need for Instant Pot Tortilla Soup

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

  • Olive oil
  • Onion
  • Garlic
  • Chicken broth
  • Chicken breasts
  • Black beans
  • Diced tomatoes
  • Enchilada sauce (use my Easy Enchilada Sauce or use a store-bought version)
  • Corn
  • Green chiles
  • Corn tortillas
  • Chili powder
  • Cumin
  • Homemade crispy Baked Tortilla Strips or regular tortilla chips for topping

How to make it

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

This is a super easy Instant Pot tortilla recipe. Here’s how to make it:

  1. Saute the garlic and onions in the Instant Pot.
  2. Add the remaining ingrdients, except for the crispy tortilla strips and other toppings, and pressure cook for 10 minutes.
  3. Release the pressure, remove the chicken breasts from the pot, shred it, and hten return it to the soup.
  4. Serve hot, garnished with crispy tortilla strips or tortilla chips and other toppings.
Low angle shot of the soup in a bowl with pickled jalapenos, tortilla strips, and other toppings.

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.

More Instant Pot Recipes You’ll Love

Yield: Serves 4

Instant Pot Chicken Tortilla Soup

Low angle shot of a bowl of Instant Pot Tortilla Soup.

Instant Pot Chicken Tortilla Soup is a delicious and easy weeknight dinner. It's thickened with corn tortillas and loaded with shredded chicken, black beans, corn, tomatoes, green chiles, and, of course, tons of flavor.


  • 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


  1. 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.
  2. 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.
  3. Close and seal the Instant Pot lid. Cook on high pressure
    for 10 minutes.
  4. Quick release the pressure and remove the chicken. Shred the chicken and then return it to the pot.
  5. 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 Information



Serving Size


Amount Per Serving Calories 482Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 96mgSodium 1370mgCarbohydrates 51gFiber 10gSugar 13gProtein 50g

Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.


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By on February 26th, 2022

About Robin Donovan

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

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