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Instant Pot Chicken Tortilla Soup

This hearty Instant Pot Chicken Tortilla Soup is full of delicious flavor! The best part is that is so simple to prepare.  It can be made in just 30 minutes in an Instant Pot pressure cooker. It makes a wonderful weeknight meal all by itself or it can be paired with Mexican rice or quesadillas.
3/4 angle photo of chicken tortilla soup with sliced avocado, jalapeño and tortilla chips on top.

This hearty Instant Pot Chicken Tortilla Soup is full of delicious flavor! The best part is that is so simple to prepare.  It can be made in just 30 minutes in an Instant Pot pressure cooker. It makes a wonderful weeknight meal all by itself or it can be paired with Mexican rice or quesadillas.

Instant Pot Chicken Tortilla Soup Pin

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What do I need to make Instant Pot Chicken Tortilla Soup

While there are several ingredients needed to make this flavorful Mexican soup, many of them may already be in your pantry and on your spice rack. Here is what you will need to make this soup recipe:

  • Olive Oil
  • Onion
  • Garlic
  • Chili powder
  • Cumin
  • Black pepper
  • Salt
  • Chicken breast
  • Corn
  • Jalapeño
  • Celery
  • Tomatoes
  • Beans
  • Chicken Stock

Overhead photo of ingredients used in Mexican Tortilla Soup

In addition to these ingredients, you can add even more flavor and texture by topping the soup. Truth be told, the toppings are my favorite part! Here are a few of my favorite items to add to the chicken tortilla soup right before serving it.

  • Corn tortilla chips
  • Fresh avocado slices
  • Diced jalapeño
  • Lime wedges
  • Sour Cream

3/4 angle photo of chicken tortilla soup with sliced avocado, jalapeño and tortilla chips on top.

How do I make Chicken Tortilla Soup in the Instant Pot?

There are just a few simple steps to prepare the tortilla soup recipe. Here is what you will need to do to create this family favorite meal in just 30 minutes.

Step 1: Sautés veggies and meat

Set the instant pot on the SAUTE function and let it heat up. Then, add the olive oil. When the oil is hot, add in the chopped onions and garlic and sauté it for a minute or two until the onion softens and turns light brown. Next, stir in the chopped tomatoes, celery and jalapeños.

Give it a stir, then add the chicken stock followed by salt, black pepper, chilli powder and cumin powder. Lastly, add the beans and chicken to the instant pot. Combine all ingredients well, then CANCEL the SAUTE button.

Step 2: Pressure cook the soup

Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes. Once the pressure-cooking cycle is over, quick release the pressure by manually moving the valve from SEALING to VENTING position. Open the lid carefully and select the CANCEL button.

Step 3: Remove chicken, shred it and place back in the Instant Pot

Remove the chicken from the Instant Pot using a slotted spoon or tongs. Place it into a bowl and shred the chicken with a fork.

Select the SAUTE button on the Instant Pot. Add in the corn kernels and the shredded chicken and let the broth bubble up for a few minutes.

Shredded chicken in a glass bowl with a fork in the chicken.

Step 4: Serve Instant Pot Chicken Tortilla Soup and enjoy!

Serve the soup hot in individual bowls and top it with sliced avocado, jalapeños, tortilla chips, lime wedge and a dollop of sour cream if desired.

Overhead view of Instant Pot Chicken Tortilla Soup in a white bowl on a wooden cutting board.

What can I serve with the Chicken Tortilla Soup?

This hearty soup can be served as a meal all by itself. It can also be paired with:

The leftovers make a fabulous lunch the next day as well!

Closeup of Instant Pot Chicken Tortilla Soup

 

 

 

3/4 angle photo of chicken tortilla soup with sliced avocado, jalapeño and tortilla chips on top.

Instant Pot Chicken Tortilla Soup

This hearty Instant Pot Chicken Tortilla Soup is full of delicious flavor! The best part is that is so simple to prepare.  It can be made in just 30 minutes in an Instant Pot pressure cooker. It makes a wonderful weeknight meal all by itself or it can be paired with Mexican rice or quesadillas.
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Course: Soup
Cuisine: Mexican
Keyword: Instant Pot Chicken Tortilla Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 334kcal

Equipment

  • Instant Pot/Pressure Cooker

Ingredients

  • 2 tablespoon olive oil
  • 1 medium size onion diced
  • 4 cloves garlic minced
  • 2 teaspoon chilli powder
  • 2 teaspoon cumin powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 pound chicken breast or thighs
  • 1 cup corn canned and drained
  • ½ cup jalapeno. seeded and diced
  • ½ cup celery chopped
  • 3 medium-sized tomatoes diced
  • 1 cup red beans or black beans from can, rinsed and drained
  • 3 cups chicken stock

FOR TOPPINGS AND GARNISH:

  • Corn Tortilla chips
  • Sliced avocado
  • Chopped jalapeños seeded
  • Lime wedges
  • Sour cream

Instructions

  • Set the instant pot on the SAUTE function, let it heat up. Add olive oil.
  • When the oil is hot, add in the chopped onions and garlic and sauté it for a minute or two until the onion turns light brown.
  • Add the chopped tomatoes, celery and jalapenos, mix well.
  • Next add the chicken stock followed by salt, black pepper, chilli powder and cumin powder. Mix everything.
  • Add the beans and chicken.
  • CANCEL the SAUTE button.
  • Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
  • Once the pressure-cooking cycle is over, quick release the pressure by manually moving the valve from SEALING to VENTING position.
  • Open the lid carefully and select the CANCEL button.
  • Remove the chicken into a bowl and shred the chicken with the help of a fork.
  • Select the SAUTE button
  • Add in the corn kernels and the shredded chicken, let the broth bubble up for a few minutes.
  • Once done CANCEL the SAUTE button.
  • Serve hot in individual bowls and top it with sliced avocado, jalapenos, tortilla chips, lime wedge and a dollop of sour cream.

Notes

NOTE: You can store the chicken tortilla soup in an airtight container for 4 days in the refrigerator or around 2 months in the freezer. (Avoid toppings if storing)

Nutrition

Calories: 334kcal | Carbohydrates: 33g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1145mg | Potassium: 1221mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1333IU | Vitamin C: 32mg | Calcium: 70mg | Iron: 4mg
Recipe Rating