Instant Pot Chicken Tortilla Soup: Your Ultimate Guide to a Quick & Flavorful Meal
Instant Pot Chicken Tortilla Soup is a vibrant, zesty, and incredibly satisfying dish that can stand alone as a hearty meal or perfectly complement your next taco night. Featuring tender shredded chicken, robust black beans, sweet corn, diced tomatoes, and a blend of aromatic Mexican spices, this soup comes together effortlessly in your Instant Pot, promising a healthy and comforting experience in record time.
Mastering Meals with Your Instant Pot: The Magic Behind Chicken Tortilla Soup
If you’ve recently joined the Instant Pot craze, or are considering adding one to your kitchen arsenal, you’re in for a treat! These versatile pressure cookers have revolutionized home cooking, and for good reason. They are incredible time-savers, transforming ingredients into delicious meals in a fraction of the traditional cooking time. For busy families and home cooks, the Instant Pot is nothing short of a culinary superhero, making healthy and flavorful dinners more accessible than ever.
The beauty of the Instant Pot lies in its ability to quickly tenderize meats, meld flavors, and create deeply satisfying dishes like this Instant Pot Chicken Tortilla Soup. Imagine taking frozen chicken breasts directly from the freezer, adding them to your Instant Pot, and having a complete, comforting meal ready in under an hour. This efficiency is why the Instant Pot has become a staple in so many kitchens, including mine. Along with other favorites like Instant Pot Turkey Chili and Instant Pot Lentil Soup, this chicken tortilla soup is now a regular in my meal rotation.
Beyond its speed, the Instant Pot excels at infusing dishes with rich, deep flavors that often take hours to develop on a stovetop. The high-pressure environment forces ingredients to marry beautifully, creating a complex taste profile that’s both comforting and exciting. Plus, the ease of preparing a substantial meal with minimal fuss makes it perfect for weeknights when time is of the essence. And, as an added bonus, this soup freezes exceptionally well, making it ideal for meal prepping or having a quick, healthy option on hand for future meals.
This Instant Pot Chicken Tortilla Soup, much like my popular Instant Pot Turkey Taco Pasta, is designed for ease and abundance. These recipes are perfect for beginners venturing into pressure cooking, offering straightforward steps that yield impressive results. They’re the kind of meals that not only feed your family generously but also provide fantastic leftovers for lunches or another dinner later in the week – a definite win in my book!
For those new to the Instant Pot, don’t worry! I’ve included some helpful resources from other fantastic bloggers at the end of this post to help you get acquainted with your new appliance. And if you haven’t yet invested in an Instant Pot, you can still enjoy a similar flavor profile with my Slow Cooker Chicken Tortilla Soup recipe. However, once you experience the speed and convenience of the Instant Pot, you might just be converted!
What Ingredients Go Into This Delicious Instant Pot Chicken Tortilla Soup?
The beauty of this soup lies in its wholesome, flavorful ingredients, creating a balanced and satisfying meal:
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CHICKEN: Boneless, skinless chicken breasts are my go-to for their lean protein and ease of shredding. However, boneless chicken thighs can also be used for a richer flavor and even more tender results. The Instant Pot ensures the chicken cooks perfectly, becoming incredibly tender and easy to shred right in the pot.
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BEANS: Black beans add a fantastic earthy flavor, texture, and a boost of fiber and protein. Feel free to substitute with pinto beans or kidney beans if those are what you have on hand or prefer. Just remember to drain and rinse them well before adding to the pot.
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VEGETABLES: Diced tomatoes, either regular or fire-roasted for an extra layer of smoky flavor, and frozen corn kernels are essential for that classic tortilla soup taste. Beyond these, you can easily sneak in more veggies! Consider adding diced bell peppers (red, green, or yellow), poblano peppers for a mild smoky heat, or even zucchini for added nutrition. Fresh aromatics like minced garlic and diced red onion form the flavorful base of the soup.
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MEXICAN SPICES: A blend of chili powder, cumin, paprika, and Mexican oregano creates the signature warm, earthy, and slightly smoky flavor profile. These spices are key to making this soup authentically delicious and inviting.
How to Customize Your Instant Pot Chicken Tortilla Soup
One of the best things about soup is how adaptable it is. Here are some fantastic modifications you can make to tailor this Instant Pot Chicken Tortilla Soup to your taste and dietary preferences:
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ADD RICE OR GRAINS: For an even heartier meal, you can incorporate rice directly into the Instant Pot. Brown rice works wonderfully, adding a nutty flavor and chewy texture, but white rice or even quinoa are excellent options too. Add about ½ cup of your chosen grain along with the liquids for the pressure cooking cycle.
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BOOST THE VEGETABLES: The more vegetables, the merrier and healthier! Besides the corn and tomatoes, consider adding finely diced carrots, celery, bell peppers, or even a can of drained diced green chiles (if not already included) for extra depth and nutrition. These additions cook down beautifully in the Instant Pot.
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TURN UP THE SPICE: If you like your soup with a kick, it’s easy to adjust the heat level. A pinch of crushed red pepper flakes or extra cayenne pepper can be added with the other spices. For a fresher, spicier note, finely dice a jalapeño or serrano pepper and add it with the onions and garlic, or serve it as a garnish.
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CREAMY TEXTURE: For a richer, creamier soup, stir in a splash of heavy cream, a block of cream cheese, or a dollop of sour cream (or Greek yogurt for a healthier alternative) at the very end, after the pressure release. This adds a luxurious consistency that perfectly balances the zesty flavors.
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CHEESE PLEASE: While typically a garnish, you can stir in some shredded Monterey Jack or cheddar cheese directly into the pot after the chicken is shredded and before serving for a gooey, cheesy base.
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CITRUS BRIGHTNESS: Don’t skip the lime juice at the end! It brightens all the flavors and adds that essential tang that elevates a good tortilla soup to a great one. You might even add an extra squeeze before serving.
Essential Instant Pot Cooking Tips for This Chicken Soup
Cooking with an Instant Pot is wonderfully efficient, but there are a few nuances to keep in mind, especially for beginners:
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Understanding Pressure Build-Up: It’s crucial to remember that the stated cooking time (e.g., 5 minutes on Manual High) does not include the time it takes for the Instant Pot to come up to pressure. This can vary based on the volume and temperature of ingredients, often taking 10-20 minutes. Factor this “pre-cooking” time into your total meal prep.
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Natural Release vs. Quick Release: This recipe calls for a 10-minute natural pressure release (NPR) followed by a quick release (QR). Natural release allows the pressure to drop slowly, which helps to tenderize the chicken further and prevent foam from spraying from the vent. After 10 minutes, quick releasing the remaining pressure speeds up the process.
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Safety First: Always ensure your Instant Pot is turned off or unplugged after it has depressurized. When removing the lid, tilt it away from your body to avoid any residual steam. Never force the lid open if it’s still under pressure.
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Deglazing for Flavor: For an even richer flavor profile, you can use the “Sauté” function to lightly cook the garlic and onions with the spices before adding the remaining ingredients. If you do this, make sure to add about 1/2 cup of chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze it. This prevents any food from sticking and ensures you don’t get a “Burn” warning, while also incorporating all those delicious caramelized bits into your soup.
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Adjust Seasonings at the End: Always taste and adjust seasonings like salt and pepper after the soup is fully cooked. The flavors can intensify under pressure, so it’s best to fine-tune them at the very end.
Serving Suggestions and Toppings Galore!
This Instant Pot Chicken Tortilla Soup is delicious on its own, but the right garnishes can elevate it to an extraordinary dining experience. Setting out a variety of toppings allows everyone to customize their bowl to their liking. Here are some of my favorite additions:
- Crispy Tortilla Strips or Crushed Tortilla Chips: Essential for that authentic “tortilla soup” crunch.
- Shredded Cheese: Monterey Jack, cheddar, or a Mexican blend are perfect for melting into the warm soup.
- Cool Sour Cream or Greek Yogurt: A dollop adds a creamy, tangy contrast to the zesty soup.
- Fresh Cilantro: Chopped fresh cilantro brightens the flavor with its herbaceous notes.
- Diced Green Onions or Red Onions: For a mild oniony bite and vibrant color.
- Sliced or Diced Jalapeños: Fresh or pickled, for an extra pop of heat.
- Creamy Avocado: Diced or sliced avocado adds a rich, buttery texture and healthy fats.
- Lime Wedges: A squeeze of fresh lime juice just before eating truly enhances all the flavors.
Storing and Freezing Your Instant Pot Chicken Tortilla Soup
This Instant Pot Chicken Tortilla Soup is fantastic for making ahead or enjoying as leftovers. Here’s how to store it properly:
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This soup freezes beautifully! Once cooled, transfer portions into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator and then reheat on the stovetop until simmering, or gently in the microwave. You might need to add a splash of broth or water if it’s too thick after thawing. Add fresh garnishes just before serving.
Frequently Asked Questions About Instant Pot Chicken Tortilla Soup
- Can I use frozen chicken breasts directly in the Instant Pot?
- Yes, absolutely! The Instant Pot is fantastic for cooking frozen chicken. For frozen chicken breasts, you might need to increase the manual high pressure cooking time to 10-12 minutes, followed by a 10-minute natural release. Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Can I make this soup vegetarian?
- Yes, this recipe can easily be adapted! Omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans (like pinto or kidney beans), more corn, or even some diced sweet potatoes or bell peppers to make it heartier. Textured vegetable protein (TVP) or plant-based chicken strips can also be incorporated if desired.
- What if I don’t have an Instant Pot?
- No problem! You can still enjoy a delicious chicken tortilla soup. Refer to my Slow Cooker Chicken Tortilla Soup recipe for instructions on how to make a similar version using a slow cooker, or you can adapt it for a stovetop pot.
- How long does the soup last in the refrigerator?
- When stored in an airtight container, the soup will last for 3-4 days in the refrigerator.
- Can I add other vegetables?
- Definitely! Feel free to experiment with diced bell peppers, carrots, celery, or even spinach added at the end for extra nutrition. Just be mindful that some vegetables cook faster than others.
Helpful Instant Pot & Pressure Cooker Resources:
For those just starting their Instant Pot journey, these resources are invaluable:
- 40 Essential Instant Pot Links
- 10 Basic Instant Pot Techniques {things like cooking applesauce, rice, etc.}
- Instant Pot Tips for Beginners
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Instant Pot Chicken Tortilla Soup
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Ingredients
- 5 cups chicken broth
- 3 cloves garlic , minced
- 1/2 red onion, diced
- 1.5 pounds chicken breasts, boneless, skinless
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper {optional for spice}
- 1 teaspoon Mexican oregano, or regular oregano
- 1 can diced tomatoes , {you can also use fire roasted}
- 1 can diced chiles
- 2 cups frozen corn
- 1 can black beans, drained, rinsed
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- Salt and fresh black pepper, to taste
- Shredded Cheese
- Crispy Tortilla Strips or Crushed Tortilla Chips
- Fresh Cilantro
- Diced Red Onion or Green Onions
- Jalapeño, sliced or diced
- Avocado, diced
- Sour cream or Greek yogurt
Instructions
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Pour the chicken broth into the Instant Pot. Add the minced garlic and diced red onion. Carefully place the boneless, skinless chicken breasts on top of the broth and aromatics. Evenly sprinkle all the chili powder, cumin, paprika, cayenne pepper (if using), and Mexican oregano over the chicken.
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Next, add the canned diced tomatoes (undrained), diced green chiles (undrained), frozen corn, and drained and rinsed black beans. Do not stir the ingredients at this point.
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Secure the lid on the Instant Pot and ensure the sealing valve is in the “Sealing” position. Cook on MANUAL HIGH pressure for 5 minutes.
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Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes (NPR). After 10 minutes, carefully move the sealing valve to the “Venting” position to quick release (QR) any remaining pressure.
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Once the float valve has dropped and the pot is completely depressurized, carefully remove the lid, opening it away from your body to avoid steam. Remove the cooked chicken breasts and place them on a cutting board. Use two forks to easily shred the tender chicken, then return the shredded chicken to the pot. Stir all the soup ingredients together until well combined.
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Add the fresh lime juice and chopped cilantro to the soup and stir once more.
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Taste the soup and adjust the seasonings as needed, adding more salt, pepper, or spices to your preference.
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Ladle the hot soup into individual bowls and garnish generously with your favorite toppings such as shredded cheese, crispy tortilla strips, extra cilantro, diced red onion, sliced jalapeños, and creamy avocado slices. Serve immediately and enjoy!
Notes
Adjust the seasonings to your liking. I start with what I have listed and then taste the soup and adjust as needed at the end of cooking.
To help develop the flavor of the soup you can sauté the vegetables in the spices for about 5 minutes. Make sure after you sauté in your instant pot you use about 1/2 cup of broth to deglaze the bottom of the instant pot then add in the remaining ingredients according to the directions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.