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A flavorful favorite, this Instant Pot Chicken Tortilla Soup is delicious, easy to make, and can be topped with the anything you desire!
Instant Pot Chicken Tortilla Soup
Equipment
- Instant Pot
Ingredients
- 2 Tbsp oil
- 1/2 yellow onion diced
- 1 Tbsp minced garlic
- 2 Tbsp tomato paste
- 1-2 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp oregano
- 28 oz canned diced tomatoes
- 4 cups chicken stock
- 2-3 # chicken breast
- 1 can diced green chiles
- salt + pepper to taste
- 1 can black beans rinsed
- 1 cup frozen corn
- 2 tbsp lime juice
- Topping Options: tortilla chips sour cream, shredded cheese, lime juice, avocado, cilantro
Instructions
- Set instant pot to high sauté and add oil. After heated, add onion and stir until onion in translucent (~3-4 minutes)
- Add garlic, tomato paste, and seasonings and stir. Add tomatoes including juice, and stir.
- Add chicken breasts, chicken stock, salt, pepper
- Select pressure cook on high setting and set timer for 12 minutes
- After cooking, use quick release option. Take chicken out, shred, and add back to pot. Add corn, beans, salt, pepper, and lime juice
- Add selected toppings and enjoy!
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Instant Pot Chicken Tortilla Soup
Quick, easy, and flavorful! This is one of my favorites for a soup szn cold day. It doesn’t hurt that it only takes a little over 30 minutes in total to make. What are your favorite toppings? I load it up with avocado, sour cream, cheese, cilantro, and tortilla chips. You could also add jalapeño, tortilla strips, or more lime juice!
Instant Pot: Love or Hate?
The more people I talk to about instant pots, the more I realize the opinion really is split.
Common Dislikes: preheat time, inconsistent cooking, can’t find good recipes
Common Praises: creates a “one pot” meal, dump and go, cooking speed
Tips for Instant Pot Recipes
These are valid concerns and praises! I love less dishes and the quick nature of the instant pot (except for that preheat time). Some things I’ve found that help with Instant Pot Recipes:
Try to Use Fresh vs Frozen Meat
While it’s awesome that the instant pot can cook frozen meat relatively fast, this can also create some inconsistency with thoroughness of cooking. For the best outcome, choose meat that hasn’t been frozen!
More Liquid
Having more liquid in the recipe helps is the ideal environment for pressure cooking to work properly. That way we have more steam to work with. This can help avoid the overcooked outside that happens when we make something with some sauce, but no extra liquid. This is why making this Instant Pot Chicken Tortilla Soup is the perfect use for it!
Trusted Recipe Sources
If you’re still wary about trying out the instant pot, try using a recipe from a source you’ve used in the past. If you keep coming back for recipes, chances are thorough recipe testing has been done and is more likely to turn out well!
More About Instant Pot Chicken Tortilla Soup
Tomato + Broth Base: We’re starting off with the yummy broth-y base
Seasonings: Chili powder and cumin are absolutely essential here, along with the oregano and garlic that add even more flavor
Chicken: We’re making shredded chicken here and it’s perfect in this soup!
Diced Green Chiles: Often overlooked, but they add delicious spice
Black Beans + Corn: Not always typically added to chicken tortilla soup so I know it’s not authentic here. I do love that they add more substance and starch to the dish!
Lime Juice: More delicious flavor from the limes
Toppings: I’ve already talked about the toppings several times, but they really are what tie the soup together!
Intuitive Eating Notes for Instant Pot Chicken Tortilla Soup
- You may need more than this soup or a larger portion than you think for a meal and that’s ok! Eat what your body needs.
- If you opt to add to this meal, cheese quesadillas would be a great addition
- Remember, we need fat in our meals for satisfaction and staying power! Again this is why the toppings are important