Instant Pot Chicken Tortilla Soup

¾ 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.

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Course: Soup

Cuisine: Mexican

Keyword: Instant Pot Chicken Tortilla Soup

Prep Time: 10

Cook Time: 20

Servings:

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)

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