Instant Pot Chicken Tortilla Soup

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Making Chicken Tortilla Soup in the Instant Pot is a breeze. Trust me, anyone who loves flavorful soup or Mexican recipes will love this Instant Pot Chicken Tortilla Soup.

This is now one of our new favorite soups. But, if you are looking for something else to cook see all our Instant Pot Recipes. On the list of IP recipes are dinner ideas that are quick and easy to cook.

Epic fail on my part I didn’t manage to grab photos with the toppings. I was so focused on getting food on the table for my hungry teen. Teens are always hungry when they get home from school. Right?

My teen asked, “Should I snack now or will we have an early dinner?” I took that as a hint to make dinner. I gave her the option of waiting for the soup. Why? Because Instant Pot Chicken Tortilla Soup is cooked so fast. It was a no-brainer to have her wait for something healthy to eat. 

Instant Pot Chicken Tortilla Soup 

I went to take the photos the next day with the yummy toppings. But, after heating the leftover tortilla soup she raced in and had already eaten all the leftovers.

Oh, well just envision all the goodness of the garnishes like tortilla chips, shredded cheese, sliced or diced avocados, and a dash of freshly squeezed lime added to the top of this soup.

Whether you add toppings or just a squeeze of lime you will enjoy the amazing taste of the chicken tortilla soup. You still get all the flavorful tastes of the soup if you keep it light and omit the yummy toppings. Your call but, either way, this is the soup you want to make right now! 

The only thing I love about winter is the excuse for making homemade soups for dinner.

Now that winter is officially here it’s three cheers to soup weather! Hip, hip hurrah!

This is my new version of a family favorite Chicken Tortilla Soup. If you don’t have an Instant Pot yet you can see our other version or adapt this for cooking in a soup pot on the stove or slow cooker.

Chicken Tortilla Soup 

The garnishings and toppings we typically add to the soup: Include shredded cheese, corn tortilla chips, and avocado. Squeeze a bit of lime on top. It’s a melting pot of flavors right in your mouth! 

If you love tortilla soup extra spicy add diced chili peppers or jalapenos to the recipe. A lot of times I add poblano peppers to the recipe but, this day I didn’t have them on hand. But, a dash of cayenne pepper will help if you don’t have peppers on hand and want to spice things up. 

Ingredients

• 3 boneless skinless chicken breasts *cut into cubes
• 1 onion 
• 3 cloves garlic
• 1 red bell pepper
• 1 jalapeno pepper or poblano pepper (optional) 
• salt, pepper, cumin
• oregano
• olive oil1-32 ounce chicken broth
• 14.5 oz fire roasted diced tomatoes
• 1 small can salsa de jalapeno
• 1 -14.5 oz. canned black beans
• 1- can corn 

Toppings for chicken tortilla soup 

• tortilla chips
• avocados
• limes 
• shredded cheese (Mexican 3 cheese, pepper jack, sharp cheddar cheese)

How to Make Chicken Tortilla Soup in the Instant Pot

Directions

1. Set your Instant Pot on Saute
2. Peel and chop your onion and garlic cloves
3. If using peppers cut, seed, rinse, and chop (use care oils from peppers can burn, wash hands immediately with soap and water) 
4. Wash and chop your red bell pepper
5. Toss them all in the pot, with 1 tbsp. olive oil and saute until onion is translucent 
6. Add your cubed chicken meat
7. Then add your fire-roasted tomatoes, salsa de jalapeno, and chicken broth.
8. Stir and add in your spices.
9. Hit cancel. Close the lid of your pot, ensure it seals, and set it to Pressure Cook on high for 10 minutes – make sure the valve is on sealing.
10. Let it cook and then let it vent naturally for at least 10 minutes then put the valve to venting to release any leftover pressure. 
11. It will stay in a warm setting.
12. Add a can of drained black beans and corn stir in and cover.

Serve after a few minutes when black beans and corn are heated. 

Recipe Notes

Reserve canned black beans and corn to add until the soup is cooked. Add them after the cooking process to warm them up. Drain both the corn and beans before adding them. If you use fresh corn cut it off the cob and add it when cooking soup. 

Cooking this tortilla soup in my Instant Pot cuts prep time and cook time for this family favorite! Compared to cooking it in a soup pot. Which takes about 1-1/2 hours to under 30 minutes in the Instant Pot.

We hope you enjoy today’s soup recipe as much as we do. If you have a larger family you might consider making your soup in the 8-quart Instant Pot. Since there is only three of us we love having leftover soup for the next day. I love not having to cook daily. Win, win. 

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Instant Pot Chicken Tortilla Soup Recipe 

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Instant Pot Chicken Tortilla Soup

Making chicken tortilla soup in the instant pot is a breeze. Trust me anyone who loves flavorful soup or Mexican inspired dishes is going to love this Instant Pot Chicken Tortilla Soup. It’s quick and easy! 

Course Soup

Cuisine Mexican

Keyword chicken tortilla soup, instant pot chicken tortilla soup, chicken tortilla soup in the instant pot

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Author Theresa Huse DearCreatives.com

Ingredients

• 3 boneless, skinless chicken breasts cut into cubes
• 1 onion peeled and chopped
• 3 cloves garlic peeled and chopped
• 1 jalapeno or poblano pepper (optional) seeded, rinsed and chopped
• salt and pepper to taste
• 1 tsp. cumin add more if you like
• 1 to 2 tbsp. oregano crushed in your hand
• olive oil
• 1 32 ounce organic chicken broth
• 1 14.5 ounce fire roasted tomatoes we like Hunts
• 1 small can El Tapo Salsa de Jalapeno tomato sauce with jalapeno
• 1 14. 5 ounce canned black beans drained
• 1 14. 5 ounce canned corn drained

Toppings for the Chicken Tortilla Soup

• 1 bag corn tortilla chips
• 1 pound package shredded Mexican Three Cheese or shredded Sharp cheese
• 2 limes quartered
• 1 avocado diced into bite sized pieces

Instructions

1.  Set your Instant Pot on Saute. 

2. Saute Peel and chop your onion and garlic cloves. 

3. If using peppers cut, seed, rinse and chop (use care oils from peppers can burn, wash hands immediately with soap and water)  

4. Wash. seed and de-vein then chop your red bell pepper. 

5. Add 1 tablespoon of olive oil (or other vegetable oil) to the instant pot. 

6. Toss the onions, garlic, peppers and red bell peppers in the pot to saute in the olive oil. 

7. Saute until onion is translucent. Then begin adding the rest of the ingredients. 

8. Add your cubed chicken meat. Then add your fire roasted tomatoes, salsa de jalapeno, and chicken broth. Stir. 

9. Add your spices. 

10. Hit cancel. Close the lid of your pot, Ensure it seals and set to Pressure Cook on high for 10 minutes *make sure valve is on sealing

11. Let the soup cook for full time and let it vent naturally for at least 10 minutes. Then carefully, put valve to venting to release any left over pressure. 

12. It will stay on warm. Open lid and add can of drained black beans and corn stir in and cover again. Let the black beans and corn heat up for a few minutes. Then  Serve after black beans and corn are heated. 

13. Garnish with the suggested toppings or your favorite toppings. 

Recipe Notes

I put the cook time as 25 minutes to include 5 minute saute time and 10 minute pressure release time. 

Are you looking for more soup recipes? 

• Are you looking for other soup recipes to cook?
• Soup Recipes
• Chicken Soup Recipes
• You might like to try this Pinto Bean Soup Recipe next!
• Find more instant pot recipes
• Follow us on Pinterest to see the soup recipes and instant pot recipes we pin. 
• Did you make our recipe? Pin it and show us how the recipe turned out by snapping a photo and sharing it on Pinterest. Comment how you liked it or how you adapted the recipe. Be sure to tag us on Twitter and Instagram @dearcreatives  on Pinterest @TheresaHuse #dearcreatives for social media. 

Happy cooking! 

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