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 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!
To start making this recipe, fist gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this Instant Pot chicken tortilla soup, you will need the following:
- chicken breasts
- olive oil or cooking spray
- canned black beans
- canned diced tomatoes
- corn
- chicken broth/ stock
- garlic
- chili powder
- cumin
- paprika
- ground coriander
- salt and pepper
- lime juice
- cilantro
How to make Instant Pot chicken tortilla soup
This is 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.”
Add the chicken stock, tomatoes, onion 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 5 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.
Keep shredding until you break down all bits of the chicken. This takes about 2 to 3 minutes.
Return the chicken to the pot, and add lime juice and cilantro for additional flavor.
A cook time 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!
Toppings
Top Instant Pot chicken tortilla soup with whatever sounds good! Toppings really make it outstanding, in my humble opinion. Options:
- tortilla chips or tortilla strips
- diced avocado
- shredded cheese
- sour cream or Greek yogurt
- guacamole
How to sub chicken thighs in this recipe
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.
That being said, you can make this Instant Pot chicken tortilla soup 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).
Tools used to make Instant Pot chicken tortilla soup
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Storing leftovers
Store in an airtight container. Store leftovers in the refrigerator for up to five days, and in the freezer for up to three months.
Instant Pot Chicken Tortilla Soup Recipe
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Chicken Tortilla Soup in the Instant Pot
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
-
Add the chicken stock, tomatoes, onion 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 5 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.
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!
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.
Kasey says
This soup tastes amazing! But my chicken was so over cooked it was like rubber. We had to spoon all the chicken out it was inedible. I’m wondering if anyone else had this issue? I did high pressure for 5min with 1.35lbs of chicken breasts. I would love any suggestions because I want to make this soup again. It would’ve been great if it weren’t for the chicken being over cooked.
Marjorie @APinchOfHealthy says
Hi Kasey! I would try it on low pressure to see if that helps. Another option would be to reduce the cook time. Hope that helps!
Christine says
This was SOOOOOOO good! Will definitely make it again.
Marjorie @APinchOfHealthy says
I am so happy you enjoyed it!💖
Lisa says
This is a favorite. I use a packet of taco seasoning instead of measuring individual spices.
Marjorie @APinchOfHealthy says
I am glad you enjoyed it, Lisa!💖
Emily says
I made this tonight and it was excellent! We had zucchini and a bell pepper in the fridge that needed to be used so, I threw them in. I also took another reviewers idea of putting tortilla strips in it and that turned out great. I used the Trader Joe’s fire roasted corn. I loved it, I can’t wait to have leftovers with a quesadilla. Nom, nom!
Gretchen says
Great Recipe! Super easy & quick enough for a weeknight meal with from the pantry ingredients. I used 2 frozen chicken breasts & the better than bouillon chicken base which I think made my soup watered down ( this on me, not recipe creator!) So to compensate I added two handfuls of masa flour & stirred it in on warm setting and that helped thicken it up. I did 10 minutes on my IP’s soup setting and 20 minute natural release since I was worried about the chicken being undercooked, it wasn’t so next time I’d do a 8-10 minute w/ frozen. I didn’t have coriander on hand so I finely diced all the cilantro stems and threw those in with the corn & beans. The fresh squeeze of lime at the end really brightens it, what a wonderful idea! Also, I give this recipe 5 starts but the site won’t let me change it for some reason.
Marjorie @APinchOfHealthy says
Thank you, Gretchen! I am glad you enjoyed it.
Kristina brown says
Came out really delicious, best chicken tortila soup I ever had,really.Thank you🙂❤
Marjorie @APinchOfHealthy says
Yay, Kristina! So happy to hear that.💖
Sarah DeHaan says
This has become one of our regular recipes, it’s amazing, thank you so much!
Marjorie @APinchOfHealthy says
That is amazing to hear, Sarah!💖
Shannon says
So easy and so good! Yummy
Marjorie @APinchOfHealthy says
Yay, Shannon!
Shannon says
So easy and so good!
TDcooks says
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!
Marjorie @APinchOfHealthy says
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.🙏🏻
Rasbhari says
Wow. Just, wow. I will be making this over and over again.
Marjorie @APinchOfHealthy says
Glad you enjoyed it!