Instant Pot Chicken Tortilla Soup (Printable)

Flavorful Mexican-inspired soup with tender chicken, beans, and spices made effortlessly in the Instant Pot.

# What you'll need:

→ Proteins

01 - 1 pound boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and diced
06 - 1 cup corn kernels, fresh or frozen
07 - 1 can (14.5 ounces) diced tomatoes with juices

→ Beans

08 - 1 can (15 ounces) black beans, drained and rinsed

→ Liquids

09 - 4 cups low-sodium chicken broth
10 - 1 tablespoon tomato paste
11 - Juice of 1 lime

→ Spices and Seasonings

12 - 1 teaspoon chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon dried oregano
16 - 1 teaspoon salt, or to taste
17 - ½ teaspoon black pepper

→ Toppings

18 - Tortilla strips or chips
19 - Sliced avocado
20 - Chopped fresh cilantro
21 - Shredded cheese
22 - Sour cream
23 - Extra lime wedges

# How to make it:

01 - Set the Instant Pot to Sauté mode. Add a splash of oil, then sauté the onion, garlic, and bell pepper for 2 to 3 minutes until softened.
02 - Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
03 - Add the chicken, diced tomatoes with juices, black beans, corn, and chicken broth. Stir to combine thoroughly.
04 - Secure the lid and ensure the valve is set to Sealing. Set to Pressure Cook on High for 10 minutes.
05 - Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
06 - Remove the chicken and shred with two forks. Return the shredded chicken to the pot.
07 - Stir in lime juice. Taste and adjust seasoning if needed.
08 - Ladle soup into bowls and top with tortilla strips, avocado, cilantro, cheese, sour cream, and lime as desired.

# Expert Suggestions:

01 -
  • The Instant Pot does the heavy lifting, so you actually get to relax instead of hovering over a stove.
  • It's naturally gluten-free and adaptable enough for vegetarians, picky eaters, and adventurous guests all at once.
  • Those first spoonfuls hit different when you top them the way you want—it feels personal and intentional.
02 -
  • Don't skip the initial sauté of your vegetables; it's the difference between soup that tastes like boiled sadness and soup that tastes intentional.
  • Fresh lime juice at the end is what makes people say this tastes restaurant-quality—bottled lime juice just doesn't have that same brightness.
  • If your Instant Pot is new or you're nervous about pressure cooking, read your manual once; after that, you'll wonder why you were ever scared.
03 -
  • If you prefer your chicken to stay in larger pieces instead of shredded, cut it into chunks before cooking and reduce the cook time to seven minutes—it'll still be tender and holds up better visually.
  • Make a double batch and freeze half in individual containers; frozen soup reheats better than you'd expect and becomes instant comfort food on nights when you have zero energy.
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