Quick And Easy Instant Pot Chicken Tortilla Soup Recipe

Here at Daily Meal, we love the Instant Pot. This incredible kitchen gadget has made our lives so much easier by allowing us to throw together delicious, fuss-free meals in a hurry. Recipe developer Deniz Vergara brings us this quick and easy Instant Pot chicken tortilla soup that is the perfect solution to the "what's for dinner" dilemma on a chilly weeknight.

Vergara tells us "I like to make this soup as soon as the weather begins to get cold. It is so flavorful, and filling." With the addition of chicken and black beans, this soup has plenty of protein, which helps keep you full.

When asked how she pairs this dish, Vergara notes "I typically just top this soup with some additional crushed tortilla chips, and some diced avocado with a green salad on the side." If you need of a simple green salad recipe, try this arugula, radicchio, and fennel salad.

Gather your ingredients for this Instant Pot chicken tortilla soup

To make this quick and easy Instant Pot chicken tortilla soup, you can start by gathering your ingredients. For this recipe, you will need garlic powder, onion powder, salt, cumin, chili powder, oregano, chicken, olive oil, yellow onion, garlic cloves, crushed tomatoes, chicken broth, frozen corn, black beans, fresh cilantro, lime juice, and tortilla chips.

Season and sear the chicken

In a small bowl, add ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon salt. Mix this seasoning together before sprinkling it on the chicken. Then, turn the Instant Pot to the sautée setting, and add the oil. Once it is hot, place the chicken into the Instant Pot to sear for 6 minutes on each side, until golden brown.

Add the remaining ingredients to the Instant Pot

Next, add the diced onions and chopped garlic, and continue to sautée these ingredients until the onion is translucent. Then, add the remaining ingredients, except for the lime juice, into the Instant Pot. Close the lid and the sealing valve, before turning the Instant Pot to the high pressure cook setting for 25 minutes.

Serve the Instant Pot chicken tortilla soup

After 25 minutes, quickly and carefully release the pressure valve, and allow steam to escape. Then, using tongs, shred the chicken in the soup. Squeeze the lime juice on top of the soup to add some acidity, and take the cilantro stems out of the soup. Vergara suggests topping your bowl of soup with additional crushed tortilla chips, but if you are looking for additional toppings, she also recommends adding "diced avocado, shredded cheddar cheese, a dollop of sour cream, chopped cilantro, or scallions."

Quick And Easy Instant Pot Chicken Tortilla Soup Recipe
4.9 from 16 ratings
This easy and quick Instant Pot chicken tortilla recipe is sure to make weeknight meals less stressful.
Prep Time
Cook Time
red soup in blue bowl
Total time: 45 minutes
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon onion powder, divided
  • 1 ½ teaspoons salt, divided
  • 8 ounces chicken breast
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, smashed and chopped
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon oregano
  • 1 28-ounce can crushed tomatoes
  • 32 ounces chicken broth
  • 1 ½ cups frozen corn
  • 1 14.5-ounce can black beans, drained and rinsed
  • 10 stems fresh cilantro, plus more for topping
  • 2 cups crushed tortilla chips, plus ½ cup for topping
  • Juice from ½ lime
  1. Mix together ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon salt in a bowl. Season the chicken with this mixture.
  2. Add the oil to the Instant Pot, and set to the sautée setting. Once the oil is hot, add the chicken, and brown for 6 minutes on each side.
  3. Add the onions and garlic, and continue to sautée until slightly golden.
  4. Add the rest of the ingredients, except for the lime juice. Pressure cook on high with the valve sealed for 25 minutes.
  5. Manually release the pressure. Remove the cilantro stems, and pull apart the chicken using tongs.
  6. Stir in the lime juice, and top with additional cilantro leaves, and additional crushed tortilla chips to garnish.
Calories per Serving 598
Total Fat 17.5 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Cholesterol 48.2 mg
Total Carbohydrates 82.2 g
Dietary Fiber 15.4 g
Total Sugars 16.0 g
Sodium 1,718.1 mg
Protein 33.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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