by Olena

Instant Pot Chicken Tortilla Soup

by Olena

4.9 from 9 reviews

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 taco soup or Instant Pot black bean 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. 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 who never stops and 2 hockey players. Can you blame me?!:)

Looking for more dinner ideas? Check out my most popular collection of 30 healthy Instant Pot recipes.

Ingredients You Will Need

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

  • Chicken: Chicken breast, thighs or any part of chicken works.
  • 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.

how to make Instant Pot Chicken Tortilla Soup step by step

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.

If you don’t have an Instant Pot yet but are thinking about buying one, I explain which Instant Pot to buy in my humble opinion.

  1. Saute garlic right in Instant Pot. Press Cancel.
  2. Add half the tortillas, chicken, corn, black beans, chipotle, 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.
  3. Cook for 20 minutes on high pressure. On Instant Pot Duo press Pressure Cook and select high pressure and on Lux press Manual (it is only high pressure).
  4. Release pressure using Quick Release. You can also let the pressure subside on its own. Not a big deal.
  5. 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

How to Cook Soup on the Stove

Cook half of the tortillas with 1 tbsp of oil in a skillet or in the pot for soup for about 5 minutes, stirring occasionally. Add garlic and cook for another minute, stirring.

If using skillet, transfer tortillas to a large pot and add remaining ingredients. Bring soup to a boil and then simmer covered on low for 40 minutes.

How to Make Soup in Slow Cooker

Cook garlic and half tortillas in a skillet. Then add to a large slow cooker with remaining ingredients. Cook on Low for 8 hours or on High for 4 hours.

Tips

  • For 3 quart Instant Pot, half the ingredients but keep same cooking time.
  • 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.
  • Release pressure outside to avoid house smell like food for days.

Can I Freeze It?

Yes. Because there are no tender vegetables in this Instant Pot tortilla soup, you can freeze it. Freeze cooked and cooled down soup leftovers in an airtight container for up to 3 months.

Thaw on a counter overnight and reheat. 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.

Make sure to subscribe and hit the Bell icon not to miss new videos.

Print

Instant Pot Chicken Tortilla Soup

4.9 from 9 reviews

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.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Mexican
Scale

Ingredients

  • 8 corn tortillas, cut into thin strips
  • 2 tbsp avocado oil, divided
  • 4 large garlic cloves, minced
  • 1 large chicken breast, 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

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

Notes

  • Chicken: Chicken breast, thighs or any part of chicken works.
  • 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.
  • 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.
  • Release pressure outside to avoid house smell like food for days.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

50 comments on “Instant Pot Chicken Tortilla Soup

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

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

  3. 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!

  4. 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!

  5. 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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