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.
Table of Contents
Don’t have an Instant Pot? You can also make this Chicken Tortilla Soup in the slow cooker.
I love this Instant Pot Tortilla Soup so much.
Mainly for the toppings!
But also because it’s one of those soup 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!
Reader
Love
This is the best chicken tortilla soup recipe ever! My husband and I love how practical and tasty it is. Thank you for sharing!
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Ingredient notes
- Boneless Skinless Chicken Breasts – You can also use boneless skinless chicken thighs if you prefer.
- Chicken Broth – Or homemade bone broth.
- Canned Beans – Or, have you tried making Instant Pot black beans? They turn out super flavorful and can be made in under an hour with no soaking!
- Canned Tomatoes – I prefer to use crushed tomatoes in this recipe.
- Olive Oil
- Tomato Paste
- Onion
- Jalapeno + Bell Pepper – Or, swap in a can of green chiles.
- Lime Juice
- Mexican Spices – Cilantro, cumin, chili powder, garlic powder and cayenne. Or, you can swap out these spices for some homemade taco seasoning.
How to make it
- Saute the onion: Turn your instant pot to SAUTE and add the olive oil. Once hot, add the minced onion and cook 3 minutes, until softened.
- Add remaining ingredients: 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.
- Cook: 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.
- Release pressure: Once the time is up, let the pressure release naturally for 10 minutes before releasing any remaining pressure by turning the valve to the venting position.
- Shred chicken: Remove the chicken and shred with two forks.
- Season + enjoy: Return the chicken to the pot and stir in lime juice and cilantro. Season with salt. Serve, topped with desired toppings and enjoy!
Topping ideas
- Crunchy tortilla strips
- Cheddar cheese
- Sour cream or Greek yogurt
- Avocado
- Cilantro
- Sliced jalapenos
I love serving this Chicken Tortilla Soup at parties since everyone can customize their own bowl of soup. I like mine topped with greek yogurt, jalapenos, and cilantro. My husband loves these crunchy tortilla strips and lots of shredded cheese.
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, instant pot black beans, or some frozen corn kernels.
How to make ahead + store
Store any leftover soup in an airtight container in the refrigerator for 3-4 days. Or, portion the soup into freezer bags and freeze for up to three months.
What to serve with it
To round out the meal, pair your bowl of instapot tortilla soup with one of these easy side dishes:
- More → 20+ best sides for chicken tortilla soup
- To finish things off → Try one of these 25+ Mexican Desserts
Erin’s wine pairings
- 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.
Don’t have an Instant Pot? You can also make this Chicken Tortilla Soup in the slow cooker.
Did you try this instant pot tortilla soup recipe?
If you loved this pressure cooker 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 on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Full Recipe
Instant Pot Chicken Tortilla Soup
Equipment
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
Instructions
- Turn instant pot to SAUTE and add olive oil. Once hot, add onion and cook 3 minutes.
- 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.
- 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.
- Once the time is up, let the pressure release naturally for 10 minutes before releasing any remaining pressure.
- 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.
Notes
- Store any leftover soup in an airtight container in the refrigerator for 3-4 days. Or, portion the soup into freezer bags and freeze for up to three months.
Nutrition
This post was originally published in 2019. It was updated in 2024 to add new information. The instant pot chicken tortilla soup recipe remains the same. Enjoy!
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