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Home Method Instant Pot Instant Pot Chicken Recipes
5
/5
50 minutes

Instant Pot Chicken Tortilla Soup

Dairy Free Dairy-Free Gluten Free Gluten Free Nut Free Nut Free Freezer Friendly Freezer Meal Prep Meal Prep
Jump to Recipe
By: Denise BustardLeave a Comment
Posted: 8/4/21 Updated: 7/21/21

This post may contain affiliate links. Please read our disclosure policy.

When you're craving TexMex flavors, but want to keep things cozy, this Instant Pot chicken tortilla soup is absolutely perfect! With tender shredded chicken, corn, black beans, bell peppers, cheese and tortilla strips.

The Instant Pot makes prepping soup so hands off, it's absolutely my go-to method these days. From Instant Pot butternut squash soup to Instant Pot white chicken chili, there are so many delicious varieties that you can prep.

chicken tortilla soup in blue bowl with spoon
Jump to... show
1 Reasons you'll ♡ this recipe
2 Recipe video
3 Ingredient notes
4 Step by step directions
5 FAQ
6 Toppings
7 Storage & meal prep
8 More Instant Pot soups
9 Instant Pot Chicken Tortilla Soup

This Instant Pot chicken tortilla soup is adapted from this chickpea tortilla soup, and I've added in black beans and bell peppers for added vegetables and protein. It comes out perfectly seasoned, and tastes even better on day two!

Don't forget to pin this post to save it for later!

Reasons you'll ♡ this recipe

  • the jarred salsa and simple southwestern spices give the broth the perfect blend of seasonings
  • the Instant Pot gives this soup the 'hands off' factor- no need to stir or watch for a pot to boil over!
  • it tastes even better on day two, and freezes great

Recipe video

Watch the video below to see exactly how I prepped this chicken tortilla soup. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Ingredient notes

overhead view of ingredients required for instant pot tortilla soup
  • chicken- we've used boneless skinless chicken breasts for this recipe; if you want to swap for boneless skinless chicken thighs, you may want to add 1-2 minutes onto the cook time.
  • salsa- jarred salsa adds flavor and dimension to the broth; we've used a chunky mild salsa here, but you could get creative with salsa verde, or increase the spiciness by using a hot salsa.
  • black beans- you'll want cooked black beans for this recipe; use canned or cook your own on the stove top or in the Instant Pot.
  • chili powder- refers to a mild paprika- based spice blend and not to pure powdered chilies

Step by step directions

sauteeing onions and garlic in the instant pot

1. Sauté onions- Select the 'sauté' function, then add the olive oil to the stainless steel inner pot of your Instant Pot. Add the onion, and cook for 4-5 minutes, until soft and translucent. Make a space in the pan, then add the garlic and sauté for another 1-2 minutes.

tortilla soup in the instant pot before cooking

2. Other ingredients- Add part of the stock, and scrape up the bottom of the pan, before adding the rest of the stock, salsa, cumin, chili powder, salt, black beans, corn and chicken breasts.

TIP- it's a good idea to deglaze the bottom of your Instant Pot after sautéing to avoid triggering the burn warning.

tortilla soup in the instant pot after cooking

3. Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for 5 minutes. When the cooking cycle completes, allow it to naturally release for 10 minutes before releasing any remaining pressure and removing the lid.

shredded chicken in a bowl with forks

4. Shred chicken- Use tongs to transfer the chicken to a clean bowl, then shred using two forks or a hand mixer. Return the chicken back to the soup, and serve.

TIP- shred your chicken in seconds with an electric hand mixer!


FAQ

Which Instant Pot should I use?

This recipe works great in both a 6 quart Instant Pot and an 8 quart Instant Pot. You might need to cut it in half if you use an Instant Pot mini.

Can I make it vegetarian?

Yes! Swap the chicken for an extra can of black beans and use vegetable stock.

Can I cook this in a slow cooker?

Yes, cook on low for 5-6 hours.

soup ladle lifting tortilla soup out of the instant pot

Toppings

Just like chili, Instant Pot chicken tortilla soup is all about the toppings! Here are some suggestions:

  • tortilla chips or strips
  • shredded cheese
  • lime wedges
  • cilantro
  • avocado
  • guacamole
  • salsa
  • pico de gallo
  • fresh or pickled jalapeños
  • red onion
  • sour cream

Storage & meal prep

  1. Cool soup completely, then portion out into an air tight container (see below for my favorite containers!)
  2. Refrigerate for up to 4 days, freeze for up to 6 months.
  3. Thaw completely.
  4. Reheat individual portions in the microwave or larger portions in a pot until steaming hot.

TIP- I love using these plastic freezer jars to store soup.

close up view of chicken tortilla soup on a spoon

More Instant Pot soups

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    Thick & Beefy Instant Pot Chili
  • overhead view of instant pot broccoli cheese soup in three bowls
    Instant Pot Broccoli Cheese Soup
  • close up shot of a bowl of instant pot vegetable beef soup
    Instant Pot Vegetable Beef Soup
  • three bowls filled with hearty lentil soup with a spoon and bread in the background
    Incredible Instant Pot Lentil Soup

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

chicken tortilla soup in blue bowl with spoon

Instant Pot Chicken Tortilla Soup

5 from 1 vote
Prep Time: 15 mins
Cook Time: 5 mins
Time to pressurize + natural pressure release: 30 mins
Total Time: 50 mins
Print Rate
When you're craving TexMex flavors, but want to keep things cozy, this Instant Pot chicken tortilla soup is absolutely perfect! With tender shredded chicken, corn, black beans, bell peppers, cheese and tortilla strips.
6

Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 cup salsa see note 1
  • 1 teaspoon cumin
  • 1 teaspoon chili powder see note 2
  • ½ teaspoon salt
  • 15 oz can of black beans drained & rinsed
  • 15 oz can of corn drained
  • 4 cups chicken stock
  • 2 chicken breasts see note 3

Instructions 

  • Sauté onions- Select the 'sauté' function, then add the olive oil to the stainless steel inner pot of your Instant Pot. Add the onion, and cook for 4-5 minutes, until soft and translucent. Make a space in the pan, then add the garlic and sauté for another 1-2 minutes.
    sauteeing onions and garlic in the instant pot
  • Other ingredients- Add part of the stock, and scrape up the bottom of the pan, before adding the rest of the stock, salsa, cumin, chili powder, salt, black beans, corn and chicken breasts.
    tortilla soup in the instant pot before cooking
  • Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for 5 minutes. When the cooking cycle completes, allow it to naturally release for 10 minutes before releasing any remaining pressure and removing the lid.
    tortilla soup in the instant pot after cooking
  • Shred chicken- Use tongs to transfer the chicken to a clean bowl, then shred using two forks or a hand mixer. Return the chicken back to the soup, and serve.
    shredded chicken in a bowl with electric hand mixer sitting beside it
  • Serve- serve with tortilla strips, lime wedges, cilantro and cheese.
    chicken tortilla soup in blue bowl with spoon

Tips:

1- we've used a mild chunky salsa here; feel free to use your favorite. You could change up the flavors with a salsa verde, or increase the spiciness with a hot salsa.
2- make sure you use the paprika-based blend of spices and not pure powdered chilies
3- you could swap for boneless skinless chicken thighs; we advise increasing the cook time by 1-2 minutes.
4- serving size is strictly estimated; nutritional information represents ⅙ of the batch and does not include optional toppings.
Storage
Cool soup completely, then portion out into an air tight container. Refrigerate for up to 4 days, freeze for up to 6 months.
Reheating
Heat single serving portions in the microwave, heat larger portions in a pot over medium heat for 15-20 minutes until steaming hot.

Video

Nutrition Information

Serving: 1.5cups *note 4, Calories: 350kcal, Carbohydrates: 43g, Protein: 30g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 824mg, Potassium: 1022mg, Fiber: 9g, Sugar: 8g, Vitamin A: 530IU, Vitamin C: 8mg, Calcium: 54mg, Iron: 3mg
Author: Denise Bustard
Course: Soup
Cuisine: Mexican

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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