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chicken tortilla soup in blue bowl with spoon
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5 from 1 vote

Instant Pot Chicken Tortilla Soup

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.
Prep Time15 mins
Cook Time5 mins
Time to pressurize + natural pressure release30 mins
Total Time50 mins
Course: Soup
Cuisine: Mexican
Diet: Gluten Free
Servings: 6
Calories: 350kcal


  • 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


  • 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



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.
Cool soup completely, then portion out into an air tight container. Refrigerate for up to 4 days, freeze for up to 6 months.
Heat single serving portions in the microwave, heat larger portions in a pot over medium heat for 15-20 minutes until steaming hot.


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