Instant Pot chicken tortilla soup is a delicious, quick and easy dinner that you can throw together in less than thirty minutes.
Did y’all catch the Amazon deals on the Instant Pot this week? $49 on Cyber Monday…that is a CRAZY good deal! (Amazon affiliate)
If you are an Instant Pot newbie, welcome to the world of pressure cooking. There is a little bit of a learning curve, but once you get a few home run recipes under your belt, you will never look back. Check out my full Instant Pot recipe collection if you are interested.
No Instant Pot? No problem! If you want to make this same recipe in the slow cooker, you can get that recipe here.
But back to this Instant Pot chicken tortilla soup recipe!
My whole family loved it. And it was one of those throw-it-all-in-and-press-a-button recipes that is totally hands off. My favorite kind of recipe!
The one thing you have to do is shred the chicken when it is ready, but that is no biggie.
It takes like three minutes tops. Then you just return all that yummy chicken to the pot, and serve it.
My preferred cut of chicken for the Instant Pot is the chicken thigh. Why? Because it is least likely to dry out. But! I wanted to do a chicken breast recipe for y’all because so many of y’all have been asking about recipe adaptions for chicken breasts. So this fits the bill.
That being said, you can make this recipe with chicken thighs, if you just adjust the cooking time to about 13 minutes. Quick release for fresh chicken thighs, or add ten minutes of natural release for frozen thighs. (Note: you will have to separate out the individual thighs because one big block of thighs will not cook all the way).
A note about those chicken breasts: You may need to adjust cook time if the size of your chicken breasts is significantly bigger or smaller than the ones I used. Mine were around 8 ounces each, which is on the larger size. I have not tested this recipe with frozen chicken breasts. But if I do, I will come back and update this!
Tools Used to Make Instant Pot Chicken Tortilla Soup
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Instant Pot Chicken Tortilla Soup Recipe
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- 5 cups chicken stock or broth
- 14.5 ounces (1 can) diced tomatoes undrained
- 1 medium onion, diced
- 4 cloves garlic finely minced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon coriander (ground)
- salt and pepper to taste
- 1 pound boneless skinless chicken breast
- 14.5 ounces (1 can) black beans, drained and rinsed
- 2 cups frozen corn kernels
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro (optional)
- Optional toppings: tortilla chips, diced avocado, shredded cheese, sour cream or guacamole. (not included in nutritional info)
Add the chicken stock, onions, tomatoes and garlic to the pot.
Place the chicken breasts on top, and sprinkled the spices on top of that.
Last, add the black beans and corn on top, and do not stir.
Place the lid on, lock it, and cook the mixture on manual high pressure for 9 minutes. (Note: It will take several minutes to build pressure)
Let the pressure release naturally for about 10 minutes (do not use the quick lever for 10 minutes). Then quick release the rest, using the release lever.
When the pot has depressurized, remove the chicken and shred it with two forks.
Return the chicken to the pot, and add lime juice and ciliantro for additional flavor.
Top with whatever sounds good! Options: tortilla chips, diced avocado, shredded cheese, sour cream or guacamole.
Note about those chicken breasts: You may need to adjust cook time if the size of your chicken breasts is significantly bigger or smaller than the ones I used. Mine were around 8 ounces each, which is on the larger size.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.