Instant Pot chicken tortilla soup gives you a slow-simmered flavor in a fraction of the time. Chicken breasts, black beans, corn, tomatoes with green chilies, and warm spices cook under pressure for just 10 minutes, and the chicken shreds easily right in the pot.
It is a satisfying, cozy soup with plenty of protein and fiber, and it comes together with pantry staples and almost no chopping. Top each bowl with crunchy tortilla strips, cilantro, and a squeeze of lime for the full experience.
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Why This Instant Pot Chicken Tortilla Soup Recipe Works
Pressure cooking forces the flavors of the spices, tomatoes, and broth into the chicken quickly. The meat comes out tender and juicy, and it shreds with two forks without any separate cooking step.
Everything cooks in one pot, so there is no browning, no pan to wash, and no standing at the stove. Canned beans, corn, and tomatoes with green chilies keep the ingredient list short and the prep fast.
The natural release at the end matters too. Letting the pressure drop slowly keeps the chicken from toughening, and it gives the soup a little extra time to blend before you serve it.
Ingredients for Instant Pot Chicken Tortilla Soup
- 1 pound boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt, plus more to taste
- Black pepper to taste
- Tortilla strips, fresh cilantro, and lime wedges for serving
How to Make Instant Pot Chicken Tortilla Soup
1. Load the pot.
Add the chicken, black beans, corn, diced tomatoes with green chilies, broth, onion, garlic, cumin, chili powder, salt, and pepper to the Instant Pot. Stir to combine.
2. Pressure cook.
Close the lid, seal the valve, and cook on high pressure for 10 minutes. The pot will take some time to come up to pressure before the countdown begins.
3. Release the pressure.
When cooking finishes, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure with the quick release valve.
4. Shred the chicken.
Remove the chicken to a plate and shred it with two forks. Check that the chicken has reached 165 degrees F, then return it to the pot and stir.
5. Taste and serve.
Taste the soup and adjust the salt and pepper. Serve hot, topped with tortilla strips, fresh cilantro, and a squeeze of lime.
How to Serve Instant Pot Chicken Tortilla Soup
Serve the soup in wide bowls so there is plenty of room for toppings. Shredded cheese, diced avocado, sour cream, and sliced jalapenos all work well with the spiced broth. A side of warm tortillas or cornbread is a great addition.
If you want to explore more bowls like this, try the chicken tortilla soup, the ranch chicken tortilla soup, the corn chicken tortilla soup, or the fire roasted chicken tortilla soup.
How to Store and Reheat Instant Pot Chicken Tortilla Soup
Let the soup cool for no more than two hours at room temperature, then refrigerate it in shallow containers. Eat leftovers within 3 to 4 days. Keep the tortilla strips and fresh toppings separate so they stay crisp.
Reheat the soup on the stove or in the microwave until it is steaming hot throughout, at 165 degrees F. The soup also freezes well in a sealed container. Thaw it in the refrigerator before reheating.
Tips and Variations for Instant Pot Chicken Tortilla Soup
For extra flavor, use homemade chicken broth in place of store-bought broth. If your chicken breasts are very thick, cut them in half so they cook evenly and shred more easily.
Add jalapenos or a splash of hot sauce for more heat. Bell peppers or zucchini make good additions if you want more vegetables. Stirring in a little sour cream at the end makes the soup creamier.
Canned foods can be salty, so rinse the beans, use low-sodium broth, and wait until the end to add more salt. For safe storage and reheating of soups, the University of Minnesota Extension leftovers guide recommends eating soups within 3 to 4 days and reheating leftovers to 165 degrees F.
Frequently Asked Questions About Instant Pot Chicken Tortilla Soup
Can I use frozen chicken in Instant Pot chicken tortilla soup?
Thawed chicken gives the most reliable results with this timing. If you use frozen chicken, the pot will need longer to come to pressure and the cook time may need to increase, so check that the chicken reaches 165 degrees F before shredding.
Can I make Instant Pot chicken tortilla soup with chicken thighs?
Yes. Boneless, skinless chicken thighs work well and stay tender. Cook until they reach 165 degrees F.
How do I make the soup thicker?
Mash some of the beans against the side of the pot after cooking, or simmer the soup for a few minutes with the lid off.
What toppings go well with this soup?
Tortilla strips, cilantro, lime, avocado, shredded cheese, and sour cream are all classic choices.
Can I make Instant Pot chicken tortilla soup ahead of time?
Yes. It keeps well in the refrigerator and tastes great the next day. Reheat it until steaming hot and add fresh toppings when serving.
Instant Pot Chicken Tortilla Soup
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) corn drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cup low-sodium chicken broth
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- ¼ tsp salt plus more to taste
- black pepper to taste
- tortilla strips, fresh cilantro, and lime wedges for serving
Instructions
Cooking
- Add the chicken, beans, corn, tomatoes, broth, onion, garlic, cumin, chili powder, salt, and pepper to the Instant Pot and stir.
- Close the lid and cook on high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes, then use the quick release.
- Shred the chicken with two forks, check that it reached 165 degrees F, and stir it back into the pot.
- Serve hot with tortilla strips, cilantro, and lime.
