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Instant Pot chicken tortilla soup is a delicious, quick and easy dinner that you can throw together in less than thirty minutes.
Did y’all catch the Amazon deals on the Instant Pot over the holidays? There were some CRAZY good deals! (Amazon affiliate)
If you are an Instant Pot newbie, welcome to the world of pressure cooking. There is a little bit of a learning curve, but once you get a few home run recipes under your belt, you will never look back. Check out my full Instant Pot recipe collection if you are interested.
No Instant Pot? No problem! If you want to make this same recipe in the slow cooker, you can get that recipe here.
But back to this Instant Pot chicken tortilla soup recipe!
To start making this recipe, fist gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this Instant Pot chicken tortilla soup, you will need the following:
- chicken breasts
- olive oil or cooking spray
- canned black beans
- canned diced tomatoes
- corn
- chicken broth/ stock
- garlic
- chili powder
- cumin
- paprika
- ground coriander
- salt and pepper
- lime juice
- cilantro
How to make Instant Pot chicken tortilla soup
This is one of those throw-it-all-in-and-press-a-button recipes that is totally hands off. My favorite kind of recipe!😎👌🏻 Also known as “dump recipes.”
Add the chicken stock, tomatoes, onion and garlic to the pot. Place the chicken breasts on top, and sprinkled the spices on top of that.
Last, add the black beans and corn on top, and do not stir.
Place the lid on, lock it, and cook the mixture on manual high pressure for 5 minutes. (Note: It will take several minutes to build pressure)
Let the pressure release naturally for about 10 minutes (do not use the quick lever for 10 minutes). Then quick release the rest, using the release lever.
When the pot has depressurized, remove the chicken and shred it with two forks.
Keep shredding until you break down all bits of the chicken. This takes about 2 to 3 minutes.
Return the chicken to the pot, and add lime juice and cilantro for additional flavor.
A cook time note about those chicken breasts: You may need to adjust cook time if the size of your chicken breasts is significantly bigger or smaller than the ones I used. Mine were around 7 to 8 ounces each, FYI.
I have not tested this recipe with frozen chicken breasts. But if I do, I will come back and update this!
Toppings
Top Instant Pot chicken tortilla soup with whatever sounds good! Toppings really make it outstanding, in my humble opinion. Options:
- tortilla chips or tortilla strips
- diced avocado
- shredded cheese
- sour cream or Greek yogurt
- guacamole
How to sub chicken thighs in this recipe
My preferred cut of chicken for the Instant Pot is usually the chicken thigh. Why? Because it is least likely to dry out.
But! I wanted to do a chicken breast recipe for y’all because so many of y’all have been asking about recipe adaptions for chicken breasts. So this fits the bill.🙌🏻 And it turned out great, y’all! The chicken was so tender and juicy.
That being said, you can make this Instant Pot chicken tortilla soup recipe as written with chicken breasts. Or you can opt to make it with chicken thighs instead, if you just adjust the cooking time to about 13 minutes.
Quick release for fresh chicken thighs, or add ten minutes of natural release for frozen thighs. (Note: you will have to separate out the individual thighs because one big block of thighs will not cook all the way).
This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.
Storing leftovers
Store in an airtight container. Store leftovers in the refrigerator for up to five days, and in the freezer for up to three months.
Instant Pot Chicken Tortilla Soup Recipe
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5 from 46 votes
Chicken Tortilla Soup in the Instant Pot
Instant Pot chicken tortilla soup is a delicious, quick and easy dinner that you can throw together in less than thirty minutes.
Course Main Course, Soup
Cuisine Mexican
Keyword chicken tortilla soup, instant pot
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 197 kcal
Author Marjorie @APinchOfHealthy
Ingredients
- 5 cups chicken stock or broth (or 5 cups water + 1.5 Tablespoon Better Than Bullion chicken base)
- 14.5 ounces (1 can) diced tomatoes undrained
- 1 medium onion, diced
- 4 cloves garlic finely minced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon coriander (ground)
- salt and pepper to taste
- 1.5 pounds boneless skinless chicken breast
- 14.5 ounces (1 can) black beans, drained and rinsed
- 2 cups frozen corn kernels
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro (optional)
- Optional toppings: tortilla chips, diced avocado, shredded cheese, sour cream or guacamole. (not included in nutritional info)
Instructions
-
Add the chicken stock, tomatoes, onion and garlic to the pot.
-
Place the chicken breasts on top, and sprinkled the spices on top of that.
-
Last, add the black beans and corn on top, and do not stir.
-
Place the lid on, lock it, and cook the mixture on manual high pressure for 5 minutes. (Note: It will take several minutes to build pressure)
-
Let the pressure release naturally for about 10 minutes (do not use the quick lever for 10 minutes). Then quick release the rest, using the release lever.
-
When the pot has depressurized, remove the chicken and shred it with two forks.
-
Return the chicken to the pot, and add lime juice and ciliantro for additional flavor.
-
Top with whatever sounds good! Options: tortilla chips, diced avocado, shredded cheese, sour cream or guacamole.
Recipe Video
Recipe Notes
Cook time includes time to come up to pressure.
Note about those chicken breasts: You may need to adjust cook time if the size of your chicken breasts is significantly bigger or smaller than the ones I used. Mine were around 7ounces each, FYI.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Original recipe is written for chicken breasts. But! If you prefer chicken thighs, you can follow the same recipe, and just increase the cook time to 13 minute with quick release.
You may need to adjust cook time if the size of your chicken breasts is significantly bigger or smaller than the ones I used. Mine were around 7 to 8 ounces each, FYI. I have not tested this recipe with frozen chicken breasts. But if I do, I will come back and update this!
Nutrition Facts
Chicken Tortilla Soup in the Instant Pot
Amount Per Serving
Calories 197 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 54mg18%
Sodium 463mg20%
Potassium 676mg19%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 3g3%
Protein 23g46%
Vitamin A 415IU8%
Vitamin C 10.1mg12%
Calcium 57mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Note: This post originally appeared on A Pinch of healthy November 28, 2o16. The post has been refreshed with updated photos and a video. Here is an original photo, in case you are curious.
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