Instant Pot Chicken Tortilla Soup Recipe

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Instant Pot Chicken Tortilla Soup is so tasty and easy to make.  It is full of warm broth, chicken, and vegetables. 

It does not matter if it is a cold day or a hot day, I will eat soup any day! Soup is comforting and makes me feel so good. One of my favorites is chicken tortilla soup, so I wanted to share this Instant Pot tortilla soup recipe with you.

I love cooking this way because I can get other chores done during the cooking time so I have more free time for friends and family!

This soup takes about an hour to prepare and makes 6 servings. Or less than that if you can’t stop at one bowl like me. If you’re craving more meat, try this Instant Pot Pot Roast recipe.

Instant Pot Tortilla Soup Ingredients

To make this Instant Pot tortilla soup recipe, you will need the following ingredients (scroll down to the recipe below for precise amounts):

• chicken breast
• Seasonings: garlic powder, onion powder, chili powder, paprika, chipotle chili powder, salt, cumin
• chicken broth
• onion
• fire roasted diced tomatoes with green chilies
• cannellini beans
• canned corn
• Garnishes: Tortilla chips, lime, sour cream or Greek yogurt, cilantro and fresh cotija cheese

How to Make Chicken Tortilla Soup in an Instant Pot

1. Place the chicken breasts in the bottom of Instant Pot and add seasonings and broth. Cook on high for 35 minutes using the manual setting.  Bring pressure down quickly by releasing the pressure. 
2. Remove chicken from pot and shred, reserving the liquid.
3. Once you remove the chicken from the pot, drizzle olive oil on the bottom and turn the Instant Pot to saute for 30 minutes.
4. Add diced onion and saute for 2-3 minutes until they start to become translucent. Add diced tomatoes and seasoning and stir.
5. Add the chicken, beans, corn and rest of broth. Bring to a boil (while still on the saute setting).  Let simmer for 4-5 minutes and turn off the Instant Pot and allow the soup to stop boiling before serving.
6. Crumble tortilla chips onto each serving of soup and top with fresh lime, sour cream, cotija cheese and cilantro.

FAQs

The Instant Pot Duo is simple and easy to use. This 7-in-1 appliance can pressure cook, slow cooker, steam, sauté & more.

SHOP NOW!

More Chicken Recipes

If you love chicken, you must try this Chicken Stuffed Poblano Peppers recipe.

Instant Pot Chicken Tortilla Soup

Author: Emily Pecoraro

This Instant Pot chicken tortilla soup recipe has the perfect amount of spices and is topped with lime, cilantro, and cotija cheese.

4.67 from 3 votes

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Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 329 kcal

Equipment

• Instant Pot Duo Evo Plus 6 Qt.

Ingredients

  

1x2x3x

For the shredded chicken:

• ▢ 2 lbs chicken breast
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon chipotle chili powder
• ▢ 1 teaspoon salt
• ▢ ½ cup chicken broth

For the soup:

• ▢ ½ onion diced
• ▢ 2 Tablespoons chili powder
• ▢ 1 ½ Tablespoons cumin
• ▢ 1 Tablespoon garlic powder
• ▢ 1 Tablespoon onion powder
• ▢ 1 Tablespoon salt
• ▢ ½ Tablespoon paprika
• ▢ 1 can fire roasted diced tomatoes with green chilies
• ▢ 2 cans cannellini beans drained and rinsed
• ▢ 1 can can corn drained and rinsed
• ▢ 64 oz chicken broth

Garnish:

• ▢ tortilla chips
• ▢ lime
• ▢ sour cream or Greek yogurt
• ▢ cilantro
• ▢ cotija cheese

Instructions

 

• Place the chicken breasts in the bottom of Instant Pot and add seasonings and broth. Cook on high for 35 minutes using the manual setting. Bring pressure down quickly by releasing the pressure. Remove chicken from pot and shred, reserving the liquid.
• Once you remove the chicken from the pot, drizzle olive oil on the bottom and turn the Instant Pot to saute for 30 minutes.
• Add diced onion and saute for 2-3 minutes until they start to become translucent. Add diced tomatoes and seasoning and stir.
• Add the chicken, beans, corn and rest of broth. Bring to a boil (while still on the saute setting). Let simmer for 4-5 minutes and turn off the Instant Pot and allow the soup to stop boiling before serving.
• Crumble tortilla chips onto each serving of soup and top with fresh lime, sour cream, cotija cheese and cilantro.

Nutrition

Serving: 1Calories: 329kcalCarbohydrates: 30gProtein: 44gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 103mgSodium: 3291mgPotassium: 772mgFiber: 9gSugar: 2gVitamin A: 1355IUVitamin C: 3mgCalcium: 144mgIron: 6mg

The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.

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