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You are here: Home / Food / Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

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Instant Pot Chicken Tortilla Soup

Instant Pot chicken tortilla soup is a delicious, quick and easy dinner that you can throw together in less than thirty minutes.

Instant Pot chicken tortilla soup in two white bowls shot overhead with tortilla chips, limes and cilantro

Did y’all catch the Amazon deals on the Instant Pot over the holidays? There were some CRAZY good deals! (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!

Instant pot chicken tortilla soup in the inner pot with ladle and red towel

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!😎👌🏻 Also known as “dump recipes.”

The one thing you have to do is shred the chicken when it is ready, but that is no biggie.

two hands shredding cooked chicken breasts on a white plate with a green towel underneath

It takes like three minutes tops. Then you just return all that yummy chicken to the pot, and serve it.

shredded chicken breast on white plate with two forks, used to make Instant Pot chicken tortilla soup

My preferred cut of chicken for the Instant Pot is usually 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.🙌🏻 And it turned out great, y’all! The chicken was so tender and juicy.

Instant pot chicken tortilla soup in white bowl with spoon

That being said, you can make this recipe as written with chicken breasts. Or you can opt to make it with chicken thighs instead, 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 7 to 8 ounces each, FYI. 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

Note: These are Amazon affiliate links, which support this blog a no additional cost to you.

  • Instant Pot
  • Knife
  • Cutting Board
  • Measuring cups and spoons

Instant Pot Chicken Tortilla Soup Recipe

Give this recipe a star rating if you try it!  If it looks good to you, please pin it and share it. And don’t forget to stay connected on social media!

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Instant pot chicken tortilla soup in white bowl with spoon
5 from 32 votes
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Chicken Tortilla Soup in the Instant Pot

Instant Pot chicken tortilla soup is a delicious, quick and easy dinner that you can throw together in less than thirty minutes.
Course Main Course, Soup
Cuisine Mexican
Keyword chicken tortilla soup, instant pot
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 197 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 5 cups chicken stock or broth (or 5 cups water + 1.5 Tablespoon Better Than Bullion chicken base)
  • 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
  • 1.5 pounds 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)

Instructions

  1. Add the chicken stock, tomatoes, onion and garlic to the pot. 

  2. Place the chicken breasts on top, and sprinkled the spices on top of that.

  3. Last, add the black beans and corn on top, and do not stir.

  4. Place the lid on, lock it, and cook the mixture on manual high pressure for 5 minutes. (Note: It will take several minutes to build pressure)

  5. 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.

  6. When the pot has depressurized, remove the chicken and shred it with two forks.

    Instant Pot chicken tortilla soup is a delicious, quick and easy dinner that you can throw together in less than thirty minutes. | APinchOfHealthy.com
  7. Return the chicken to the pot, and add lime juice and ciliantro for additional flavor.

  8. Top with whatever sounds good! Options: tortilla chips, diced avocado, shredded cheese, sour cream or guacamole.

Recipe Video

Recipe Notes

Cook time includes time to come up to pressure.

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 7 ounces each, FYI.

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Original recipe is written for chicken breasts. But! If you prefer chicken thighs, you can follow the same recipe, and just increase the cook time to 13 minute with quick release.

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 7 to 8 ounces each, FYI. I have not tested this recipe with frozen chicken breasts. But if I do, I will come back and update this!

Nutrition Facts
Chicken Tortilla Soup in the Instant Pot
Amount Per Serving
Calories 197 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 54mg18%
Sodium 463mg20%
Potassium 676mg19%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 3g3%
Protein 23g46%
Vitamin A 415IU8%
Vitamin C 10.1mg12%
Calcium 57mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Note: This post originally appeared on A Pinch of healthy November 28, 2o16. The post has been refreshed with updated photos and a video. Here is an original photo, in case you are curious.

Instant Pot chicken tortilla soup in a white bowl, on a plate with chips and spoons

(Visited 539,471 times, 82 visits today)
13389shares
  • Share 1767
  • Yummly 64

Related posts:

  1. Pasta e Fagioli Soup (Instant Pot OR Stovetop)
  2. Instant Pot Lentil Soup (vegan)
  3. Healthy Turkey Chili (Instant Pot, Slow Cooker or Stovetop)
  4. Tomato Vegetable Soup (Instant Pot or Stovetop)

Reader Interactions

Comments

  1. Kristina brown says

    December 30, 2020 at 7:02 pm

    5 stars
    Came out really delicious, best chicken tortila soup I ever had,really.Thank you🙂❤

    Reply
    • Marjorie @APinchOfHealthy says

      December 31, 2020 at 11:44 am

      Yay, Kristina! So happy to hear that.💖

      Reply
  2. Shannon says

    December 17, 2020 at 2:51 am

    5 stars
    So easy and so good! Yummy

    Reply
    • Marjorie @APinchOfHealthy says

      December 23, 2020 at 3:05 pm

      Yay, Shannon!

      Reply
  3. Shannon says

    December 17, 2020 at 2:50 am

    5 stars
    So easy and so good!

    Reply
  4. TDcooks says

    November 14, 2020 at 3:53 pm

    5 stars
    Very tasty, quick, and easy! I have the smaller IP so I only used 4 c of broth and added the rest after it was made (glad I did because it was full to the very top when done). I wish I had read the recipe in detail because it does take a lot of time to reach the pressure level and my poor family was starving… so, keep that in mind! Next time I’ll add a little less chicken and add celery and carrots to have more veggies. Thanks for this great recipe!

    Reply
    • Marjorie @APinchOfHealthy says

      November 16, 2020 at 8:07 am

      Glad you enjoyed it! LOL, yes that come to pressure time is key for any soups or chilies especially. I have heard some of the newer models are slightly quicker to come to pressure, but who knows. Anyway, thank you very much for taking the time to leave a review.🙏🏻

      Reply
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I am a home cook, recipe developer, coffee drinker, wife and mom of two. My recipes are simple and tasty. I enjoy lots of fresh, healthy food, plus full treats without guilt. Thanks so much for stopping by! Read more here.

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