Instant Pot Chicken Tortilla Soup

Overhead close up of bowl of Instant Pot Chicken Tortilla Soup topped with avocado, tortilla chips and sour cream.

This is the BEST Instant Pot Chicken Tortilla Soup! It tastes like it’s been cooking all day, but it only takes minutes in your electric pressure cooker. 

I love this Instant Pot Tortilla Soup so much.

Mainly for the toppings!

But also because it’s one of those recipes that’s super easy to throw together at the last minute with minimal effort.

For years now, I’ve been making this Chicken Tortilla Soup in the slow cooker. But, I thought it was finally time to adapt it for the Instant Pot. There were a couple of changes that I made my recipe in order to make it work for the Instant Pot.

First, I cut back on the amount of chicken stock that I used. Because the Instant Pot is so tightly sealed, there’s less evaporation than if you were using the slow cooker. That means that we can cut down the amount of liquids used.

Second, I left out the chopped tortillas that I added in my original slow cooker recipe. In the Instant Pot, the tortillas break down a bit too much, and the soup turned out to be mushy.

And third, I used the Instant Pot to brown the onions before starting the soup under pressure. I love that the Instant Pot gives you the option to saute all in one pot, and this quick extra step really adds to the flavor of the soup. However, if you’re short on time, you can definitely skip this step and just add the raw onion along with all the ingredients to your Instant Pot. The choice is totally up to you.

What Ingredients are in Instant Pot Chicken Tortilla Soup?

  • Chicken breasts
  • Canned tomatoes
  • Jarred salsa
  • Canned beans
  • Onion
  • Jalapeno
  • Bell pepper
  • Mexican spices

How Do I Make Chicken Tortilla Soup in the Slow Cooker?

  • If you don’t have an Instant Pot, you can also make this Chicken Tortilla Soup in a slow cooker. The steps and ingredients are virtually the same, and you can find my recipe for slow cooker Chicken Tortilla Soup here.

What Do You Top Chicken Tortilla Soup With?

  • Crunchy tortilla chips
  • Cheddar cheese
  • Sour cream or Greek yogurt
  • Avocado
  • Cilantro
  • Sliced jalapenos
  • Hot sauce

Hand holding bowl of Instant Pot Chicken Tortilla Soup topped with avocado, tortilla chips and sour cream.

I love serving this Chicken Tortilla Soup at parties since everyone can customize their own bowl of soup. I like mine topped with sour cream, jalapenos, cilantro and shredded cheese. I like mine extra spicy, which is why I’m obsessed with Cabot’s Fiery Jack Shredded Cheese, a blend of their Hot Habanero Cheddar mixed with just the right amount of mild Monterey Jack. Not only is it spicy, but it’s got great flavor too.

Rick on the other hand is not so into the heat but he loves sharp cheddar, so he’ll normally top his with sour cream and a bit of Cabot’s Seriously Sharp Shredded Cheddar CheeseCelebrating their 100th year as a co-operative in 2019, Cabot is owned by farm families throughout New England & New York and 100% of profits go back to the farmers. They’re also a certified B Corporation, which is pretty awesome in my book.

If you’d like to make this Instant Pot Tortilla Soup vegetarian-friendly, you could swap out the chicken with an extra can of black beans or some frozen corn kernels.

Overhead close up of bowl of Instant Pot Chicken Tortilla Soup topped with avocado, tortilla chips and sour cream.

Instant Pot Recipes:

If you loved this Instant Pot Chicken Tortilla Soup I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me onInstagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Instant Pot Chicken Tortilla Soup Recipe

Overhead close up of bowl of Instant Pot Chicken Tortilla Soup topped with avocado, tortilla chips and sour cream.

Instant Pot Chicken Tortilla Soup

Course: Soup
Cuisine: Mexican
Keyword: chicken tortilla soup, instant pot soup
Prep Time: 10 minutes
Cook Time: 7 minutes
Time for pressure to build & release: 20 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 347 kcal

This is the BEST Instant Pot Chicken Tortilla Soup! It tastes like it's been cooking all day, but it only takes minutes in your electric pressure cooker. 

Print

Ingredients

  • 1 Tablespoon olive oil
  • 1 large onion minced
  • 1 pound chicken breast
  • 4 cups bone broth or chicken stock
  • 1 15- ounce can black beans drained and rinsed
  • 1 15- ounce can pinto beans drained and rinsed
  • 1 cup canned crushed tomatoes
  • 2 jalapenos chopped (seeds and veins removed)
  • 1 bell pepper chopped
  • 1 lime juiced
  • 4 Tablespoons fresh cilantro
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • Salt to taste

Toppings:

  • Cabot shredded cheese
  • Crunchy tortilla chips
  • Avocado
  • Greek yogurt or sour cream

Instructions

  1. Turn instant pot to SAUTE and add olive oil. Once hot, add onion and cook 3 minutes.
  2. Hit CANCEL and add the chicken, broth, beans, tomatoes, jalapenos, bell pepper, cumin, chili powder, garlic powder and cayenne. Stir to combine, scraping any browned bits from the bottom of the pot.

  3. Hit MANUAL to cook at high pressure for 7 minutes. It will take about 10 minutes for the pressure to build then the countdown timer will begin.
  4. Once the time is up, let the pressure release naturally for 10 minutes before releasing any remaining pressure.
  5. Remove the chicken and shred with two forks. Return to pot and stir in lime juice and cilantro. Season with salt. Serve, topped with desired toppings.

Nutrition Facts
Instant Pot Chicken Tortilla Soup
Amount Per Serving
Calories 347 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 53mg18%
Sodium 1070mg47%
Potassium 1242mg35%
Carbohydrates 40g13%
Fiber 11g46%
Sugar 9g10%
Protein 29g58%
Vitamin A 1215IU24%
Vitamin C 45.5mg55%
Calcium 101mg10%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.

Don’t have an Instant Pot? You can also make this Chicken Tortilla Soup in the slow cooker.

I teamed up with Cabot to bring you this post. As always, all opinions are my own. 

Wine Pairings for Chicken Tortilla Soup: 

  • Look for lighter-bodied, fruit-focused reds like Beaujolais or Grenache.
  • Alternatively, a Malbec or Tempranillo will be a bit heavier, but compliment the smoky-spicy flavors in this soup.

Side view of bowl of tortilla soup.

This is the BEST Instant Pot Chicken Tortilla Soup! It tastes like it's been cooking all day, but it only takes minutes in your electric pressure cooker. 

 

 

 

8 comments

  1. Pech

    The best thing about tortilla soup is all the toppings so everyone can make it their own! This looks great!

    Reply

    1. Erin

      I totally agree Pech!

      Reply

  2. Jenni LeBaron

    I love chicken tortilla soup and your recipe looks absolutely scrumptious! And you can’t forget the cheese! It’s nice to know that Cabbot is a certified B corp!

    Reply

  3. N Steele

    You omitted the salsa verde in your recipe directions. I assume it goes in with the broth and aromatics go in?

    Reply

    1. Erin

      So sorry about that! Yes, you can add it in when the broth goes in. I decided to leave it out of the final recipe, along with the tomato paste, but I forgot to leave it off of the recipe ingredients. It will still taste amazing in there though. The recipe has been updated. Thank you so much for the heads up.

      Reply

  4. monica

    Hi there! I am going to make this tonight. How long should I cook if the chicken is frozen?

    Reply

    1. Erin

      Hi Monica – I would increase the cook time to 12 minutes for frozen chicken breasts. Just be sure they’re not stuck together. Hope that helps!

      Reply

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