by Olena

Instant Pot Chicken Tortilla Soup

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Olena Osipov
5 from 23 votes

Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in one pot 30 minute meal. Delicious and  healthy soup loaded with chicken, veggies and tortillas, this soup will warm you to the bones.

Love soup for dinner like us? Try Instant Pot white chicken chili, Instant Pot taco soup or Instant Pot Thai chicken soup.

Instant Pot Chicken Tortilla Soup

Instant Pot Tortilla Soup

This Instant Pot chicken tortilla soup is from Gina’s new cookbook Skinnytaste One and Done. It is thick, hearty and sticks to your ribs like good hearty stuffed pepper soup. And so easy and kid friendly. You can probably pull off this chicken tortilla soup right now. Many pantry staples. Maybe a quick run to the store for fresh Mexican garnishes but other than that it is an easy lunch or dinner.

I love making a huge pot of soup on the weekend and send everyone who is hungry in that direction. I have 3 boys – one grown up and 2 hockey players. Bit pots of Instant Pot chicken tacos and Instant Pot carnitas are super popular in my dinner rotation. Can you blame me?!:)

Looking for more dinner ideas? Check out my most popular collection of 45 healthy Instant Pot recipes.

Instant Pot Chicken Tortilla Soup in white bowl

Ingredients for Chicken Tortilla Soup

Soups are very forgiving. That’s why I love soups unconditionally.

  • Chicken: Fresh chicken breast, thighs or any part of chicken works. Cooked chicken leftovers from rotisserie chicken, Instant Pot whole chicken or Instant Pot frozen chicken is great too – no changes to recipe.
  • Black beans: Omit or use red kidney or pinto beans.
  • Corn: I use frozen corn and no need to thaw. Canned works too.
  • Tomato sauce: Passata or crushed tomatoes will work. It is the same tomato sauce with a different name based on your location. Or pulse diced tomatoes in a blender.
  • Broth: Use water and maybe more spices to taste. Done it many times.
  • Chipotle in adobo sauce: You can find it in small cans in Mexican food section. Replace with smoked paprika or extra chili powder to taste.
  • Cumin and chili powder
  • Tortillas: I recommend to use corn tortillas rather than wheat. Also you can use tortilla chips – crushed to thicken the soup and whole for serving.
instant pot chicken tortilla soup ingredients

How to Make Instant Pot Chicken Tortilla Soup

If you are new to pressure cooking, check out my Instant Pot guide. It explains what happens, why and how to avoid failures.

No Instant Pot? Check out my stove top version of chicken tortilla soup.

  • Cook half tortilla strips: Saute garlic in oil right in Instant Pot and add half tortilla strips. I tried to saute them for more flavour in my 8 quart Instant Pot and they stuck badly – I would worry about Burn. But my 6 quart, sautes better. So, if you can – saute, if not – it’s fine.
  • Add remaining ingredients: Add chicken, corn, black beans, chipotle in adobo, cumin, chili powder, broth, tomato sauce, salt and pepper. No need to stir. It is better not to stir because sugars in tomatoes may start caramelizing at the bottom and cause the “burn” message.
  • Cook for 20 minutes on high pressure: On Instant Pot Duo press Pressure Cook and select high pressure. On Instant Pot Lux press Manual (it cooks only high pressure). Pot will take about 20 minutes to come to pressure and only then countdown will begin.
  • Saute other half of tortilla strips: I find the pan yields more crispy and not broken tortilla strips. This is for garnish. Can add a bit of crushed garlic as well. Yum!
  • Release pressure: You can do either quick or natural release, mostly depending on your time. If you do quick release, I recommend to wait 5 minutes before doing so to avoid very aggressive steam and possible splatters. Also steam diverter helps a lot!
  • Final touch: Open the lid and shred chicken with 2 forks right in the pot. Stir and we are ready to top soup with garnishes. Best part, if you ask me!

Garnishes Ideas

  • Tortilla strips: Fry the other half in a separate ceramic non-stick skillet while soup is cooking.
  • Or simply use tortilla chips.
  • Lime
  • Cilantro
  • Red onion
  • Avocado
Instant Pot Chicken Tortilla Soup in a bowl with a spoon garnished with diced avocado and cilantro

Tips

  • If you only have slow cooker: Cook garlic and tortillas in a skillet. Then add half tortillas to a large slow cooker with remaining ingredients. Cook on Low for 8 hours or on High for 4 hours.
  • For 3 quart Instant Pot: Half the ingredients but keep same cooking time.
  • Double the recipe? If you have 8 quart Instant Pot, you can double all ingredients but keep same cook time. 6 quart is too small for doubled recipe.
  • Frozen chicken: You can use frozen chicken breasts, just make sure they are separated. Cooking time will be the same but your Instant Pot will take a few extra minutes to come to pressure.
  • Kettle trick: Use hot broth or boiling water to speed up pressure build up. I usually turn on full kettle before starting the soup rep. I dilute organic bouillon cubes in hot water to make broth.
Instant Pot Chicken Tortilla Soup, tortilla strips and limes

Storing, Freezing and Reheating

Store: Refrigerate in an airtight container or right in the pot for up to 5 days.

Freeze: Because there are no tender vegetables, you can freeze this chicken tortilla soup. Freeze cooked and cooled down soup leftovers in an airtight container or re-sealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.

Reheat: Reheat amount you will consume at that time by simmering on low heat in a pot. Shouldn’t take more than 5-7 minutes. For quick thawing, place frozen soup into a pot and simmer on low covered, stirring occasionally.

More Instant Pot Soup Recipes

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot by demonstrating each delicious foolproof recipe in step-by-step videos.

Instant Pot Chicken Tortilla Soup recipe
Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup {SO Easy!}

Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in one pot 30 minute meal. Delicious and  healthy soup loaded with chicken, veggies and tortillas, this soup will warm you to the bones.
4.96 from 23 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 363kcal
Author: Olena Osipov

Ingredients

  • 8 corn tortillas cut into thin strips
  • 2 tbsp avocado oil divided
  • 4 large garlic cloves minced
  • 1 lb large chicken breasts or thighs boneless & skinless
  • 15 oz can low sodium black beans drained
  • 1 1/2 cups corn fresh or frozen
  • 4 cups chicken broth low sodium
  • 2 x 15 oz cans tomato sauce low sodium
  • 2 tbsp chipotle in adobo sauce minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • Ground black pepper to taste
  • Avocado red onion, cilantro and lime, for garnish

Instructions

  • On Instant Pot, press Saute and wait until display says Hot. Add 1 tbsp oil and garlic; saute for about 1 minute. Press Cancel .
  • Add half of tortilla strips, chicken, black beans, corn, broth, tomato sauce, chipotle in adobo, cumin, chili powder, salt and pepper.
    Instant Pot Chicken Tortilla Soup
  • Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
  • While soup is cooking, preheat large ceramic non-stick skillet on medium heat and swirl remaining 1 tbsp of oil to coat.
  • Add tortilla strips and cook for 5-7 minutes or until crispy, stirring occasionally. Or skip this step and use tortilla chips.
    Instant Pot Chicken Tortilla Soup
  • After Instant Pot has finished cooking, release pressure using Quick Release method.
  • Open the lid and shred chicken with 2 forks right in the pot.
  • Stir and serve hot with tortilla strips and garnishes.
    Instant Pot Chicken Tortilla Soup

Store: Refrigerate in an airtight container or right in the pot for up to 5 days.

    Freeze: Freeze in a glass container or resealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.

      Reheat: Reheat amount you will consume at that time by simmering on low heat in a pot. Shouldn't take more than 5-7 minutes.

        Video

        Notes

        • No Instant Pot? Check out my stove top version of chicken tortilla soup.
        • If you only have slow cooker: Cook garlic and tortillas in a skillet. Then add half tortillas to a large slow cooker with remaining ingredients. Cook on Low for 8 hours or on High for 4 hours.
        • For 3 quart Instant Pot: Half the ingredients but keep same cooking time.
        • Double the recipe? If you have 8 quart Instant Pot, you can double all ingredients but keep same cook time.
        • Sauteing tortilla strips: I tried to saute them for more flavour in my 8 quart Instant Pot and they stuck badly – I would worry about Burn. But my 6 quart, sautes better. So, if you can – saute them all in there, if not – saute garnish part on a skillet.
        • Tomato sauce: Passata or crushed tomatoes will work. It is the same tomato sauce with a different name based on your location. Or pulse diced tomatoes in a blender.
        • Chipotle in adobo sauce: You can find it in small cans in Mexican food section. Replace with smoked paprika or extra chili powder to taste.
        • Tortillas: I recommend to use corn tortillas rather than wheat. Also you can use tortilla chips – crushed to thicken the soup and whole for serving.
        • You can use frozen chicken: Cooking time will not change. Your Instant Pot will take a few minutes longer to come to pressure. If using a couple of chicken breasts, make sure they are separated.
        • Use hot broth or boiling water to speed up pressure build up. I usually turn on full kettle before starting the soup rep. I dilute organic bouillon cubes in hot water to make broth.

        Nutrition

        Serving: 2cups | Calories: 363kcal | Carbohydrates: 38g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1257mg | Potassium: 576mg | Fiber: 7g | Sugar: 6g | Vitamin A: 507IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        85 comments on “Instant Pot Chicken Tortilla Soup

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        1. 5 stars
          Another fabulous recipe from you! It was so easy and we loved it. Now I will have to hide the leftovers from my husband so I can have some before he makes them disappear. When I first bought my Instant Pot I wasn’t sure how much I would use it. Using your recipes has helped me make use of it over and over….thank you!

        2. 5 stars
          Officially broke in my Instant Pot with this recipe! Omg delicious!!!!!! Wowwww. The chicken breast just fell apart, hardly had to put any work into shredding it. I just didn’t have any corn tortillas so I used some tortilla chips and crushed some up and put in soup before pressure cooking and then crushed some to top for serving. I also didn’t have any chipotle or red onion and it tasted fine! I just added a little bit of sweet onion and jalapenos and sauteed with the garlic. Amazing!! I’m so happy I found an amazing chicken tortilla soup recipe that will be put into the rotation!! It is also pretty healthy! No cheese needed for us! Thanks for sharing!

          1. Hi Dee Dee! Welcome to Instant Pot Cooking. I am thrilled you enjoyed my chicken tortilla soup recipe. It’s a regular at our house too 🙂

        3. 5 stars
          I made this last night with just a couple of substitutes. I used canned corn instead of frozen and chipotle powder and smoked paprika in place of the canned chipotle in adobe sauce. The soup is delicious. I put the corn tortilla strips in the bottom of my bowl with soup on top and that worked well.

        4. Loving all your recipes just made an amazing muffin recipe from you.
          This is next on my list. I was wondering I looked through comments and didn’t see it but could I used dry black beans? If not I may make some homemade and just add.

            1. So I would add 1 cup dry beans and 2 extra cups water and same cook time? Or cook the beans ahead 1 cup beans and 2 cups water? Then add cooks beans?

        5. 5 stars
          The best!!! So easy to make my entire family loved it!!! I’ve done it several times now. Instead of frying the tortillas I just bought some already fried. Easier lol I definitely recommend this!!!

        6. 5 stars
          Very good. My husband said the name threw him off, but the taste was great. We will make this again. I used what we had, El Pato for the tomato sauce and Rotella low sodium tomatoes, a few more chipotles…perfection!! thank you for sharing your delightful recepies.

        7. Hi Olena, I am new to clean eating. Your website has been a blessing. So, thank you. Quick question – this IP version of the chicken tortilla soup has less cholesterol than the stove top version. Why is that? Thank you again!

        8. 5 stars
          Super rich taste – garnishes really add great flavor. I have 2 teenage sons a a husband. One son hates all beans and hubby hates corn. Made the recipe but kept these two ingredients on the side. I made a 6x the amount so I cooked the two large packages of chicken breast in Instant Pot for 3min (slightly frozen still) in the broth first while my son prepped the rest of the ingredients. Since we had so much chicken, it was easier to take out and let cool and then shred while I used the sauté feature to heat up remaining ingredients. I did sauté garlic in a pan but dumped everything else straight in. Yummy!!!

        9. 5 stars
          Absolutely the best chicken tortilla recipe I’ve ever made! I love adding the tomato sauce which really makes it tasty. Delicious ? & will be an every week meal for my bunch of picky eaters, that also loved this as much as I did!!! Thank you.

        10. 5 stars
          I haven’t made this recipe yet, but it looks amazing! Next recipe to try out. So far everything me or my husband have made in our instant pot tastes like it’s been simmering for hours and has been so delicious!

            1. 5 stars
              It was delicious! So good on a cool evening. I had all the ingredients, so I didn’t need to change anything.

        11. 5 stars
          It was great my family kept going back for refills. I did add more chipotles since we like spicy food. This recipe is being kept as an all time favorite, thanks!!

        12. 5 stars
          Made this tonight for the first time in my IP and it turned out perfect! I will definitely be making it again! Just in case this helps someone making this recipe I had 3 tomatoes that I needed to do something with so I minced them up and put them in the soup and omitted 1 can of tomatoes and I added red pepper flakes to make it a little more spicy for us.

        13. 5 stars
          I tell you what THIS IS The Best! Tortilla soup EVER! I am sharing this link with everyone I know cause it’s soup time! it was such a snap! I’m just addicted to my instapot too and ifoodreal.com is one of the best sites for go to recipes ever!

        14. 5 stars
          Side note: Instead of the tortillas, grab a few tortilla chips right from the bag (choose a great brand, COSTCO has some good ones), crush a few slightly in your hand and sprinkle on top of your soup – easy, crunchy, fresh, delicious – and no cleanup!

        15. 5 stars
          It was dEE-licious! I added a scoop of home made Mexican rice to each individual bowl before ladling in the soup – extra YUM! Thx❣️

        16. Can you suggest any substitution for the chipotle in adobo sauce? I have dried chipotle chili flakes. I have all the ingredients at home to make this tonight except for the chipotle in adobo sauce, but I’ll make a run to the store if need be 🙂

          1. Hi Sabrina. No, don’t go to the store. Chipotle in adobo is a bit smoky and spicy. So add chili flakes to taste and maybe if you have a bit of BBQ sauce or liquid smoke or smoked paprika. Or nothing.:)

          2. I used 1 tsp smoked paprika and 1 tsp chipotle chili pepper (powder). I wasn’t sure how much of each to use but it worked out.

        17. 5 stars
          This has to be one of my favorite soups. So much flavor and depth without having to make ANY modifications to the recipe. This one is definitely a keeper.

        18. 4 stars
          The flavor of the soup was great! I even used frozen chicken and it cooked just the same. My only BIG problem was with the tortillas in the soup. They were still there and a really slimy consistency! I’m thinking I should not have used the wheat tortillas that I had and gone with corn instead. Not totally sure that was the issue but just a warning!

          1. I have added that to FAQs. Good question! You have to use corn tortillas or no tortillas at all. Wheat tortillas will get soggy. Not to mention they do not add flavor like corn tortillas do. If you have no corn tortillas, skip all together.:)

        19. 5 stars
          Just tried this in my insta-pot I got for Christmas. So glad I did it was so good and easy to make! Tastes like something I’d expect a restaurant to come up with! Definitely going to make it again and check out more of your recipes.

        20. I SO love all soups so this is difficult, but my favorite is probably my “kitchen sink” (as in everything but…lol) ground beef veggie. I just got an instant pot, actually a different brand (Mueller) and I am SO excited to make your instant pot freezer recipes. I had never heard of one until I found your blog. Now I have one as of yesterday!! My husband is even all jazzed about it *GRIN* Thank you for the inspiration.

        21. I have so many favorite soups that my recipe ring binder has a separate tab just for soup! But, I think my all-time favorite is my cousin’s baked potato soup recipe. She made it for my husband and I once years ago and I’ve been making it ever since. It’s hearty and comforting, yet with her recipe it’s healthy since she had to adapt it for my uncle who had major heart/artery surgery and is on a very restricted (low sodium/low fat) diet. The bacon, cheese and homemade croutons (and chives too) are kept on the side as garnish so everyone can control their own dietary intake.

        22. I love any soup on a cold day! I don’t have one favourite, but always like trying new recipes! This one looks great!

        23. My favourite soup is my grandmother’s chicken noodle soup, of course especially when she makes it! Minestrone is a close second.

        24. My favorite soup is Zuppa Toscana at Olive Garden. Even the homemade version is fantastic as long as the bacon doesn’t overpower it. One of the things I like about the soup is that it is a recipe in which kale actually tastes good. Yum!

        25. Creamy tomato soup is by far my favorite soup! It may be simple, but it’s so yummy and comforting. Add grilled cheese croutons, and I’m in heaven!

        26. My favourite soup is either red lentil or split pea. I like that these ingredients break down and thicken the soup!

        27. Chicken noodle soup is my favorite! I have made your instant pot recipe and it is very good. I can’t wait to try this tortilla soup recipe!

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