Instant Pot Chicken Tortilla Soup {SO Easy!}

instant pot chicken tortilla soup

4.9 from 14 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
  • 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


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


  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.

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.


  • 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.

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