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 toppings to load up like in 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, my bowl was filled with spicy, crunchy, creamy, meaty, salty and flavorful combinations of food. 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, making this Tortilla soup is easier to make than ever. Since falling in love with my IP, I’ve also noticed that it sautes food really well! Can you tell I love it so much? Here’s what you’ll need to do to enjoy it too!
STEP 1
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
Add onion, garlic, jalapeno (optional!) and cilantro to the pot. Turn on the saute function for 3 minutes, or until soft and fragrant. Add chili powder, cumin, paprika, salt and pepper and mix well.
STEP 3
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). The instant pot builds pressure for around 20 minutes and then begins cooking.
STEP 4
When the timer beeps, you can do an immediate quick release by turning the valve. Remove cover and remove chicken. Shred and add back to the pot. Stir and let sit for 5 minutes.
Serve piping hot and add all the toppings you love!
RECIPE NOTES
- Topping suggestions: lime wedges, cilantro, avocados, cheddar, sour cream and/or tortilla strips!
- Omit jalapenos for a milder soup.
- Swap out black beans for another variety, if needed.
WHAT IS THE SOUP SETTING ON AN INSTANT POT
The soup setting is one of my favorite settings on the Instant Pot because it controls the temp and keeps liquids from coming to a rolling boil. I love cooking soups low and slow because it brings out such delicious flavor.
WHY DOES IT TAKE MY INSTANT POT SO LONG TO HEAT UP?
The time leading up to actual cook time may seem long and even confusing (“What is going ON in there?!”), but it’s an important part of the process! The Instant Pot is working on building up the appropriate amount of pressure that it will be cooking the food at.
It handles liquids and solids differently and also fresh and frozen differently, so the time can vary. Most recipes take between 10 and 25 minutes to build up pressure.
SOUPS THAT WARM THE SOUL
Instant Pot Ham Bone Soup – Use your leftover ham bone to make this comforting, hearty Ham Bone Soup in your Instant Pot! Pressure cooking this meal allows you to get dinner on the table in less than an hour and it tastes like it has been simmering in a slow cooker all day long. Packed with beans, potatoes and delicious flavor!
Instant Pot White Turkey Chili – White Turkey Chili becomes even MORE delicious when made in an Instant Pot. Packed with turkey meat, white beans and veggies, this will quickly become a dinner favorite! This comfort food is super flavorful and delicious.
Instant Pot Broccoli Cheese Soup – This is the BEST Broccoli Cheese Soup recipe you will ever taste. Let your Instant Pot create a veggie-packed, cheesy, hearty and comforting dinner that everyone at the table will love. Done in just 20 minutes!
Instant Pot Chicken Noodle Soup – Make a batch of comforting Chicken Noodle Soup in the Instant Pot! Using a pressure cooker will save you time and will produce the most perfectly cooked soup you’ll ever taste.
Instant Pot Chicken Tortilla Soup
Equipment
- Instant Pot
Ingredients
- .25 oz taco seasoning or 2 tablespoons Homemade Taco Seasoning
- 3 chicken breasts boneless, skinless, fat removed
- 3 tbsp olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 jalapeno pepper finely chopped, optional
- 1/4 cup cilantro chopped
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 32 oz. chicken broth
- 20 oz 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.
Notes
- Topping suggestions: lime wedges, cilantro, avocados, cheddar, sour cream and/or tortilla strips!
- Omit jalapenos for a milder soup.
- Swap out black beans for another variety, if needed.
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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