Transform your dinner routine with this incredibly flavorful Instant Pot Chicken Tortilla Soup. In just over 30 minutes, you can achieve a rich, smoky broth brimming with perfectly tender chicken, delivering a truly restaurant-quality experience right in your own kitchen. This isn’t just another soup recipe; it’s a culinary journey to comfort and taste, made accessible for busy weeknights or relaxed weekends alike. Whether you’re a seasoned Instant Pot user or just starting your pressure cooking adventure, this recipe guarantees delicious results every time.
What makes this Instant Pot soup recipe an absolute standout? Crafted with readily available, simple ingredients, it’s remarkably fast to prepare, virtually foolproof for any home cook, and bursting with intensely layered flavors that will tantalize your taste buds. Beyond its incredible taste, this soup is also a meal-prepper’s dream, as it reheats beautifully for convenient lunches or effortless dinners later in the week. Though, be warned – its deliciousness often means it rarely lasts that long in the fridge!
Kristen’s Keys to Unforgettable Instant Pot Chicken Tortilla Soup
Before we dive into the step-by-step creation of this magnificent Instant Pot Chicken Tortilla Soup, let’s explore a few expert tips and techniques that are essential for maximizing flavor and ensuring your cooking experience is seamless. These insights will help you achieve the most vibrant and satisfying results, making this soup a staple in your recipe repertoire.
- Effortless Cooking with Frozen Chicken: Forgot to thaw your chicken? No need to stress when you have your Instant Pot! This recipe is incredibly forgiving and accommodates both fresh and frozen boneless, skinless chicken breasts or thighs. We’ve meticulously outlined the precise cooking times for each, ensuring perfectly tender, juicy chicken every single time, without the need for advance planning.
- The Essential Sauté Step: Unlocking Deep Flavor: While it might seem like an extra step, do not skip sautéing the onions and garlic. This crucial process, even for just a few minutes, develops a foundational layer of aromatic flavor that is absolutely vital. Sautéing caramelizes the onions and toasts the garlic, preventing a bland or “flat” taste in your final soup and building complex flavors from the very beginning.
- The Brightening Power of Fresh Lime: This unassuming citrus is the secret weapon that elevates this humble soup to extraordinary heights. A squeeze of fresh lime juice and a touch of zest awaken all the other ingredients, making the flavors “dance” in your mouth. It adds a necessary brightness and tang that cuts through the richness, creating a perfectly balanced and incredibly fresh finish. Always opt for fresh lime for maximum impact.
5-Star Reader Review
I’m writing this as I eat it…so good! I ended up using a can of pinto and black beans and used a packet of taco seasoning since I didn’t have the spices to make my own. Even my picky 7 yr old is devouring it! Makes enough to freeze some and have leftovers for a few days! I’ve tried many tortillas soups and this is by far is my favorite! -Cara ⭐⭐⭐⭐⭐
Essential Ingredients for Your Instant Pot Chicken Tortilla Soup
Crafting the perfect Instant Pot Chicken Tortilla Soup begins with understanding your ingredients. You’ll find all the beloved classic tortilla soup components here: tender chicken, savory chicken broth, flavorful tomatoes, hearty beans, sweet corn, and of course, crispy tortilla strips. While the complete and detailed ingredient list is provided in the recipe card below, here are a few specific notes to guide you in selecting the best ingredients for the most delectable results.
- Chicken: Your Protein Powerhouse: Whether you opt for fresh or frozen, boneless, skinless chicken breasts or chicken thighs, both work exceptionally well in this recipe. Chicken breasts offer a leaner option, while thighs contribute a richer flavor and even more moisture, ensuring a succulent bite. Feel free to choose based on your preference or what you have on hand.
- Diced Tomatoes: The Flavor Base: For an added depth of flavor, move beyond plain diced tomatoes. We highly recommend using diced tomatoes with green chiles (often labeled as Rotel Tomatoes) for a pleasant, mild heat that perfectly complements the other spices. Alternatively, fire-roasted diced tomatoes will infuse your soup with wonderful smoky undertones, adding another dimension of taste that truly elevates the dish.
- Beans: Hearty and Versatile: This recipe typically calls for black beans, which offer a rich, earthy flavor and satisfying texture. However, the beauty of this soup lies in its adaptability. Feel free to substitute with pinto beans for a slightly creamier profile, or if beans aren’t your preference, you can confidently omit them altogether without compromising the soup’s core deliciousness.
- Corn: Sweetness and Texture: Corn brings a delightful sweetness and textural contrast to the soup. You have several options: frozen corn kernels are incredibly convenient and work perfectly, fresh corn cut directly from the cob adds a burst of summer flavor, or canned corn, thoroughly rinsed and drained, is a perfectly acceptable substitute.
- Tortilla Strips: The Ultimate Topping: While store-bought tortilla strips or even crushed tortilla chips are quick and easy options, preparing homemade tortilla strips takes this soup to the next level. We’ve included simple instructions to guide you. All you need are corn or flour tortillas, a touch of oil, salt, and cumin. They’re super simple to make and their fresh crispiness and seasoned flavor are absolutely worth the minimal extra effort.
How to Master Instant Pot Chicken Tortilla Soup
Creating this delicious Instant Pot Chicken Tortilla Soup is an incredibly straightforward process, whether you’re an Instant Pot pro or a newcomer eager to learn how to effectively use your Instant Pot. My detailed steps are designed to guide you with complete ease, ensuring a perfect, flavorful soup every time. Follow along to unlock the full potential of your pressure cooker.
Step One: Sauté the Aromatics for Flavor Foundation
The very first and most critical step to building unparalleled flavor in your soup is to properly sauté your aromatics. Utilizing the Instant Pot’s sauté function allows you to lightly soften and caramelize the onions, then briefly toast the garlic, establishing a rich and complex flavor base.
- Begin by pressing the “Sauté” button on your Instant Pot. Add a small amount of oil to the inner pot and allow it to heat for approximately 1 minute. This is a perfect moment to finely mince your onion if you haven’t already.
- Once the oil is shimmering, add the minced onion to the hot pot. Cook, stirring frequently, for 3-4 minutes until the onion becomes softened and translucent. This process sweetens the onion and deepens its flavor.
- Next, add the minced garlic and sauté for just 30-60 seconds. The goal here is to lightly toast the garlic, releasing its fragrant oils. Be vigilant and do not cook any longer, as burnt garlic can quickly impart a bitter, unpleasant taste that can unfortunately ruin your entire dish.
- Immediately hit the “Cancel” button to turn off the sauté function once the garlic is toasted.
Step Two: Deglaze the Inner Pot for Enhanced Flavor and Safety
Deglazing is a crucial step whenever you use the sauté function in your Instant Pot. It involves adding liquid to the hot pot and scraping up any browned bits that may have adhered to the bottom. This essential technique not only prevents the dreaded “Burn” notice from appearing during pressure cooking but also incorporates those caramelized, flavorful bits back into your soup, significantly enhancing its overall taste profile.
- Pour the chicken stock into the inner pot immediately after sautéing. Using a sturdy wooden spoon or a heat-resistant spatula, thoroughly scrape the entire bottom surface of the inner pot. Ensure all browned bits are loosened and dissolved into the stock. In this particular recipe, due to the minimal sautéing, there typically shouldn’t be much, if any, fond stuck to the bottom, but it’s a vital habit to cultivate for all Instant Pot recipes to guarantee success.
Step Three: Strategically Layer the Remaining Ingredients
The order in which you add your remaining ingredients to the Instant Pot is more important than you might think, particularly to prevent the “Burn” notice and ensure even cooking. This strategic layering helps liquids distribute properly and prevents denser, often stickier ingredients from resting directly on the pot’s bottom.
- First, add the dry seasonings, rinsed beans, and corn to the inner pot. Give these a gentle stir to combine them with the chicken stock and aromatics. This ensures the spices are well-distributed throughout the liquid.
- Next, carefully nestle your chicken (whether thawed or frozen) directly into the broth. Ensure it is submerged in the liquid as much as possible for even cooking.
- Finally, pour the diced tomatoes over the chicken and other ingredients. This is a critical point: DO NOT STIR! It’s perfectly fine if some tomatoes naturally sink into the soup, but actively stirring them in can cause them to settle at the bottom, increasing the likelihood of triggering a “Burn” notice due to their thicker consistency and lower water content compared to the broth.
Step Four: Pressure Cooking to Perfection
The Instant Pot’s pressure cooking function is what makes this soup so quick and flavorful. I consistently recommend using the pressure cook or manual function rather than the pre-set soup function. This gives you complete control over the cooking time, as pre-programmed settings are not always precise for every recipe. For this delicious chicken tortilla soup, the cooking duration is determined by whether your chicken is fresh or frozen.
- For fresh/thawed chicken breasts or thighs: Set your Instant Pot to High Pressure for 9 minutes.
- For frozen chicken breasts or thighs: Increase the cooking time to 14 minutes on High Pressure.
👉🏻Important Note on Timing: Remember that your Instant Pot will require approximately 10-15 minutes to build up to the desired pressure before the actual cooking countdown begins. This “pre-heating” time is not included in the listed cook times above.
Step Five: Allow a Natural Pressure Release (NPR)
Once the pressure cooking cycle is complete, the method of releasing pressure is crucial for the texture of your chicken and the safety of handling hot liquids. For high-volume soups or dishes containing meat, it is always best practice to allow the pressure to release naturally for at least 10 to 15 minutes. This gentle release ensures the chicken remains incredibly tender and succulent, and also prevents any hot liquid from vigorously spewing out of the steam release valve, keeping your kitchen clean and safe.
- After the set cook time has fully elapsed, simply leave your Instant Pot undisturbed. It will automatically switch to the “Keep Warm” setting and begin counting upwards, indicating the time that has passed since cooking finished (e.g., L0:01, L0:02, etc.).
- Once the Instant Pot display shows “L0:10” (indicating 10 minutes of natural release) or “L0:15”, you can then opt to carefully perform a quick release of any remaining pressure. To do this, use the handle of a long utensil (never your bare hand) to turn the vent knob from the “Sealed” position to the “Venting” position. Stand back to protect yourself from the sudden burst of steam.
Step Six: Shred the Tender Chicken and Finish with Zesty Lime
Cooking the chicken breasts or thighs whole within the soup helps them retain their natural juices and makes the initial preparation much easier. Now that the chicken is perfectly cooked and tender, it’s time to prepare it for serving. This step also brings in the vibrant, finishing touch of fresh lime.
- Carefully remove the cooked chicken from the Instant Pot. Transfer it to a clean cutting board or a large mixing bowl.
- Using two forks, shred the chicken into bite-sized pieces. Alternatively, you can use a hand mixer for super-fast shredding, or simply dice the chicken if you prefer. Once shredded or diced, add it back into the flavorful soup in the inner pot.
- Now, for that essential bright finish: add both the zest and the freshly squeezed juice of a medium lime into the soup. Stir everything gently to ensure the lime’s zesty freshness is evenly distributed throughout.
- Before serving, give the soup a taste. Adjust the seasoning as needed, adding additional kosher salt or black pepper to your preference. This final adjustment ensures the flavors are perfectly balanced.
Step Seven: Garnish and Serve with Your Favorite Toppings
The beauty of Instant Pot Chicken Tortilla Soup is not just in its rich flavors but also in the delightful array of toppings that can be added. These garnishes provide texture, freshness, and an extra layer of flavor that truly completes the dish. Ladle the hot, savory soup into individual bowls and let everyone customize their perfect bowl.
We absolutely love enhancing our soup with homemade crispy tortilla strips, a dollop of cool sour cream or Mexican crema, creamy sliced avocado, and a sprinkle of fresh cilantro. Other fantastic options include shredded cheddar or Monterey Jack cheese, a few dashes of hot sauce for an extra kick, a spoonful of fresh pico de gallo, or thinly sliced green onions. The possibilities are endless, allowing everyone to create their ideal, personalized bowl of this comforting soup.
Elevate Your Soup: How to Make Crispy Homemade Tortilla Strips
While convenience often dictates using store-bought tortilla chips or pre-packaged strips, making your own homemade tortilla strips is incredibly easy and adds an incomparable freshness and crunch to your Instant Pot Chicken Tortilla Soup. You can use either homemade flour tortillas or corn tortillas for this, along with just a few simple seasonings.
- While your chicken tortilla soup is happily pressure cooking in the Instant Pot, take this opportunity to prepare your tortilla strips. Using a pizza cutter or a sharp knife, slice your tortillas into thin, uniform strips, approximately ½-inch wide.
- In a bowl, toss the sliced tortillas with a small amount of oil (olive oil works beautifully), a pinch of salt, and a dash of cumin. Ensure all the strips are lightly and evenly coated.
- Spread the seasoned tortilla strips out in a single layer on a rimmed baking sheet. This ensures even cooking and crispiness.
- Place the baking sheet under your oven’s broiler for 2-3 minutes per side. This is a quick process, so stay close and keep a very watchful eye on them to prevent burning. They should turn golden brown and become wonderfully crispy.
Customizing Your Instant Pot Chicken Tortilla Soup: Tips & Variations
This Instant Pot Chicken Tortilla Soup recipe is wonderfully versatile, allowing for easy modifications to suit various dietary needs or taste preferences. Don’t hesitate to experiment and make it your own!
- Simplified Spices with Taco Seasoning: For ultimate convenience, you can effortlessly swap the individual spices (chili powder, cumin, paprika) for 2 teaspoons of your favorite homemade taco seasoning or a quality store-bought blend. This is a great shortcut that still delivers fantastic flavor.
- Delightful Vegetarian Option: To transform this into a hearty vegetarian tortilla soup, simply use vegetable broth in place of chicken stock. Omit the chicken entirely, and for a protein boost, double the amount of beans, perhaps using a mix of black and pinto beans. You could also add bell peppers or zucchini for extra veggies.
- Ignite the Spice: If you love a bit of heat, there are several ways to spice up your soup. Sauté one finely minced jalapeño pepper along with the onion at the beginning of the recipe. For a deeper, smoky heat, stir in 1 tablespoon of chipotle in adobo sauce after the pressure cooking cycle is complete and before serving. Adjust to your desired level of spiciness.
- Low-Carb Friendly Adaptation: For a delicious low-carb version, simply omit the beans, corn, and tortilla strips. To maintain a satisfying meal, consider doubling the amount of chicken in the recipe. You can also add other low-carb vegetables like bell peppers or zucchini.
- Scaling for a 3-Quart Instant Pot: If you’re using a smaller 3-quart Instant Pot model, it’s best to cut all the ingredients in the recipe in half. However, you can keep the cooking time exactly the same as for the larger pots.
- Doubling the Recipe for an 8-Quart Instant Pot: For larger gatherings or ample leftovers, this recipe doubles beautifully in an 8-quart Instant Pot model. Simply double all the ingredients. Importantly, the cook time for the chicken remains the same. Do be aware that it will take a longer amount of time for the larger volume of liquid to come to pressure before the cooking countdown begins.
Storage & Reheating Guidance
This Instant Pot Chicken Tortilla Soup is not only delicious freshly made but also stores and reheats wonderfully, making it perfect for meal prep.
- Refrigerate: Allow any leftover Chicken Tortilla Soup to cool slightly to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. The flavors often deepen overnight, making it even more delicious the next day.
- Freeze: For longer storage, freeze the cooled soup in an airtight, freezer-safe container. Be sure to leave at least 1 inch of headspace at the top of the container to allow for expansion during freezing. The soup can be safely stored in the freezer for up to 3 months, offering a convenient homemade meal solution for busy days.
- Reheat: If frozen, the best way to reheat is to defrost the soup overnight in the refrigerator. Once thawed (or if reheating from the fridge), you can gently reheat the tortilla soup on the stovetop over medium-low heat until simmering, stirring occasionally. For individual servings, reheat in heat-safe bowls in the microwave, using 60-second intervals and stirring in between, until thoroughly heated through. Add a splash of broth if it seems too thick.
Explore More Delicious Instant Pot Soup Recipes
If you’ve fallen in love with the ease and flavor of making soup in your Instant Pot, you’re in for a treat! The pressure cooker is a fantastic tool for creating rich, deeply flavored soups in a fraction of the traditional time. Don’t stop at this incredible Chicken Tortilla Soup; there’s a whole world of Instant Pot soups waiting to be discovered. Check out all of my favorite Instant Pot Soup recipes or browse a few popular options below for your next comforting meal idea.
- Instant Pot Chicken Gnocchi Soup: Creamy, hearty, and utterly comforting.
- Instant Pot Potato Soup: A classic comfort food, made quick and easy.
- Instant Pot French Onion Soup: Rich, savory, and topped with gooey cheese.
- Instant Pot Minestrone Soup: A vibrant, vegetable-packed Italian classic.
- Instant Pot Lentil Soup: Wholesome, nutritious, and incredibly satisfying.
- Instant Pot Vegetable Soup: Fresh, light, and full of healthy goodness.
Instant Pot Chicken Tortilla Soup
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Ingredients
Instant Pot Chicken Tortilla Soup
- 2 teaspoons extra virgin olive oil
- 1 small yellow onion, minced
- 1 clove garlic, minced
- 4 cups low-sodium chicken stock or broth
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- black pepper, to taste
- 1 (15oz) can pinto or black beans, rinsed and drained
- 2 cups frozen corn kernels, optional
- 1 pound boneless skinless chicken breasts, or thighs
- 1 (10oz) can diced tomatoes with green chilies
- 1 medium lime, zested and juiced
Tortilla Strips
- 5 small corn or flour tortillas
- 1 teaspoon extra virgin olive oil, or cooking spray
- ½ teaspoon cumin
- ½ teaspoon kosher salt
Instructions
Chicken Tortilla Soup
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Hit sauté on the Instant Pot, add in the oil and let heat for 1 minute. To the heated oil, add in the minced onion and sauté, stirring often, for 3-4 minutes, or until just softened. Add the minced garlic and sauté for 30 seconds just to toast. Hit cancel to turn off the Instant Pot.
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Add the chicken stock to the inner pot and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot.
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Add 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon paprika, 1 teaspoon kosher salt, black pepper to taste, beans, and corn to the inner pot and stir to combine. Nestle the chicken into the soup and top with the diced tomatoes. DO NOT STIR.
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Place the lid on the Instant Pot and be sure the vent knob is set to locked or sealed. Using the manual or pressure cook button, set the cooking time to 9 minutes on high pressure if your chicken is thawed and 14 minutes your chicken is frozen.
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Once cook time has elapsed, let the pressure release naturally, or for at least 10-15 minutes. After at least 10 minutes, you can carefully knock the vent knob open using the handle of a long utensil. Stand back to prevent yourself from being burned by any residual steam.
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Remove the chicken from the Instant Pot and place it in a large bowl or on a cutting board. Shred or cut the chicken into bite-size bites.
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Add the chicken back to the inner pot, along with the zest and juice of the lime. Stir to combine.
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Serve with cilantro, cheese, tortilla chips, sour cream, etc.
Homemade Tortilla Strips (Optional)
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Slice the tortillas into ½” strips using a pizza cutter or sharp knife. Toss with olive oil, cumin, and salt to coat. Spread them out in a single layer onto a rimmed baking sheet and broil for 2-3 minutes per side, watching closely, until golden and toasted.
Equipment
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Electric Pressure Cooker (6 or 8 quart)
Notes
Vegetarian Option: Omit the chicken, use vegetable broth, and use 2-3 cans of rinsed and drained beans.
Add Heat: Sauté one finely minced jalapeno with the onion OR add 1 tablespoon of chipotle in adobo sauce.
Low-Carb Option: Omit the beans, corn, tortilla strips, and double the chicken.
Notes on using a 3-Quart Instant Pot: Cut the recipe in half but leave the cooking time the same.
Doubling the Recipe: If you are using an 8-quart model, you can double this recipe. Simply double the ingredients but keep the cook time the same. Keep in mind it will take longer to come to pressure.
Storage: Store the cooled soup in an airtight container in the refrigerator for up to 4 days or in a freezer-safe container, leaving room for expansion, for up to 3 months. Defrost overnight in the refrigerator if needed and reheat in heat-safe bowls in the microwave in 60-second intervals.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2020 but updated 2025.