This Instant Pot Chicken Tortilla Soup is the BEST! It is packed with flavor, it is super easy to make and it tastes like it’s been cooked low and slow all day long. Throw it together for your next family dinner OR your next big gathering. Either way, it’ll get devoured!
I love recipes that have so many acceptable toppings that they get totally loaded up like this delicious Chicken Tortilla Soup. Look at all of the colors and textures heaped on top! This was the most delicious bowl of comfort I’ve enjoyed in a long time. I couldn’t get enough! All at once, it was spicy, crunchy, creamy, meaty, salty and flavorful. The best of all comfort food worlds! This is a great soup option for weeknight dinner, Cinco de Mayo or any other gathering throughout the year.
HOW TO MAKE INSTANT POT CHICKEN TORTILLA SOUP
Thanks to the magical Instant Pot, this soup is easier to make than ever. Since falling in love with my IP, I’ve noticed that it sautes food better than my stove top does! Love it so much! Ok, you are definitely going to want to make this recipe, so here’s what you’ll need to do!
STEP 1 – INSTANT POT CHICKEN TORTILLA SOUP
Rub taco seasoning over the surfaces of the chicken breasts. Set Instant Pot to saute. Heat the olive oil and add the chicken to the pot. Cook for 3 minutes/side. Using tongs, remove the chicken from the pot.
STEP 2 – INSTANT POT CHICKEN TORTILLA SOUP
Add onion, garlic, jalapeno (optional!) and cilantro to the pot. Saute for 3 minutes, or until soft and fragrant. Add chili powder, cumin, paprika, salt and pepper and mix well.
STEP 3 – INSTANT POT CHICKEN TORTILLA SOUP
Add chicken broth, tomatoes, black beans, corn and green chiles to the pot. Deglaze the pot (scrape the bottom with a spoon) and mix well. Add the chicken back to the pot. Place the cover on the pot and set timer to 10 minutes on high pressure (pressure cook setting). It will take the IP around 20 minutes to build up pressure before it begins cooking.
STEP 4 – INSTANT POT CHICKEN TORTILLA SOUP
When cooking is done, do an immediate quick release. Remove cover and remove chicken. Shred and add back to the pot. Stir and let sit for 5 minutes.
STEP 5 – INSTANT POT CHICKEN TORTILLA SOUP
Serve with lime wedges, cilantro, avocados, cheddar, sour cream and/or tortilla strips!
HOW TO CLEAN AN INSTANT POT
I’ve noticed that especially when an Instant Pot recipe requires sauteing, it can acquire more gunk on the bottom than usual. Keep your Instant Pot shiny, clean and scent-free by following these simple tips!
EXTERIOR – Use a clean, damp cloth to wipe down any grease or gunk on the outside of the Instant Pot. Use a brush or the edge of a clean cloth to reach inside the rim to remove food that may have gotten stuck in the grooves. The exterior “housing” should never ever be immersed in liquid or run underwater.
INNER POT – The stainless steel inner pot can be hand-washed OR run through a dishwasher. See below tips for deep cleaning when needed.
COVER – The inside of the IP cover can usually just be wiped down with a clean cloth after use. If there is food stuck to the inside of the cover, remove the sealing ring and run the cover under hot water and scrub with a brush or cloth.
SEALING RING – The sealing ring can be easily removed from the Instant Pot and hand-washed with warm, soapy water OR run through a dishwasher when needed.
TRIVET – The trivet that is inserted into the Instant Pot can be scrubbed with a brush, hand-washed with warm, soapy water or run through a dishwasher.
DEEP CLEAN – If the inner pot starts to show signs that it needs a deep cleaning (cloudiness or discoloration), pour either 2 cups of white vinegar OR 2 cups of water plus 1 tablespoon of lemon juice into the pot. Place the cover on the pot and set to STEAM for 3 minutes. Let the pressure release naturally and remove the cover. Remove sealing ring and inner pot and allow to air dry.
ENJOY this delicious Chicken Tortilla Soup, friends! Hold onto this one for your Cinco de Mayo party this year!
Instant Pot Chicken Tortilla Soup
Equipment
- Instant Pot
Ingredients
- 1 .25 oz. package taco seasoning or 2 tablespoons Homemade Taco Seasoning
- 3 boneless, skinless chicken breasts fat removed
- 3 tbsp olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 jalapeno pepper finely chopped, optional
- 1/4 cup chopped fresh cilantro
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 32 oz. chicken broth
- 2 10 oz. cans Rotel tomatoes
- 15 oz. black beans drained, rinsed
- 15 oz. corn drained
- 4 oz. green chiles diced
- Lime wedges, cilantro, avocado slices, shredded cheddar, sour cream and/or tortilla strips for topping
Instructions
- Rub the taco seasoning over the surfaces of the chicken breasts. Set Instant Pot to saute. Heat the olive oil and add the chicken to the pot. Cook for 3 minutes/side. Using tongs, remove the chicken from the pot.
- Add the onion, garlic, jalapeno (if using) and cilantro to the pot. Saute for 3 minutes, or until soft and fragrant. Add chili powder, cumin, paprika, salt and pepper and mix well.
- Add chicken broth, tomatoes, black beans, corn and green chiles to the pot. Deglaze the pot (scrape the bottom with a spoon) and mix well. Add the chicken back to the pot. Place the cover on the pot and set timer to 10 minutes on high pressure (pressure cook setting). It will take the IP around 20 minutes to build up pressure before it begins cooking.
- When cooking is done, do an immediate quick release. Remove cover and remove chicken. Shred and add back to the pot. Stir and let sit for 5 minutes.
- Serve with lime wedges, cilantro, avocados, cheddar, sour cream and/or tortilla strips!
The ads that show up right in the middle of the recipe and in the middle of the INGREDIENTS section are making me reconsider signing up with Pip and Ebby Why are they there>
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