Instant Pot Chicken Tortilla Soup is a simple, yet flavorful recipe that delivers restaurant-quality results in under 30 minutes.
When the craving for Tortilla Soup hits, this quick and easy Instant Pot Recipe will satisfy your craving fast! This healthy 30-minute meal is made with affordable, wholesome ingredients yet is loaded with flavor.
Instant Pot Chicken Tortilla Soup is one of the easiest soups to make in the Instant Pot, yet it also happens to be one of the most flavorful!
From the richly seasoned broth to the hearty chicken to the beans and corn, each spoonful of this Instant Pot Chicken Tortilla Soup delivers restaurant-quality taste at home. The Tex-Mex flavors are similar to my recipe Instant Pot Taco Chili, yet instead of being thick like chili, this recipe is made with more broth, to create the consistency of a soup.
Not only is this soup flavorful, but it also couldn't be easier to make. Just like my recipes for Instant Pot Tomato Soup and Instant Pot Lentil Soup, Instant Pot Tortilla Soup is a simple, no-fuss, versatile recipe that is made with basic staples.
And the best part about this tortilla soup? It is ready in less than 30 minutes--talk about winning!
Notes on Ingredients
- Chicken: Use either boneless, skinless chicken thighs or chicken breasts for this recipe. I have included the timing for both fresh and frozen chicken.
- Onions and Garlic: I recommend starting this recipe by sauteeing freshly minced onion and garlic for the optimum flavor, but you can opt to skip the step of sauteeing the onion and garlic and instead use a 1 teaspoon each of onion powder and garlic powder to keep this recipe super simple.
- Broth/Stock: Use either store-bought or homemade instant pot chicken stock. Low sodium is best to control the level of sodium in the soup.
- Diced Tomatoes: To add another dimension of flavor, use diced tomatoes with green chiles (AKA Rotel Tomatoes), instead of plain diced tomatoes.
- Corn: Frozen corn is optional, but adds a nice sweetness to counteract the mild spiciness of the soup.
- Beans: Use black beans, pinto beans, or a combination of the two in this tortilla soup recipe. If starting with dried beans, use my recipe for Instant Pot Beans BEFORE proceeding with the recipe for the soup.
- Spices: This recipe calls for cumin, paprika, pepper, chili powder, and salt. I typically opt for using 2 teaspoons of homemade taco seasoning instead of the individual spices. Do whatever works best for you.
- Lime: Do NOT overlook the fresh lime, it really adds incredible acidity and balance to the soup and helps the flavors to really pop in your mouth.
- Tortilla Strips: A good tortilla soup needs to be topped with tortilla strips! While you can purchase tortilla strips or use tortilla chips, I have included easy instructions for homemade tortilla strips. You simply need corn tortillas, a bit of oil, salt, and cumin. Super simple and delicious!
- Toppings: In addition to the tortilla strips, this taco tortilla soup is delicious topped as you would classic tacos, with cilantro, shredded cheese, sour cream, avocado, etc.
Notes on Equipment
- Instant Pot: This recipe works with either a 6-quart Instant Pot or an 8-quart Instant Pot. If you are using a 3-quart Instant Pot, it is best to cut the recipe in half but leave the cooking time the same.
- Vegan-Friendly/Vegetarian Tortilla Soup: In place of the chicken stock, use vegetable broth. You also will want to omit the chicken and double the number of beans used to bulk up the soup.
- Spicy Tortilla Soup: Add up to one finely minced jalapeno, along with the onion for a spicy version of Instant Pot Chicken Tortilla Soup.
- Speed It Up: If you are really on a time crunch, skip sauteing the onions and garlic. Instead, omit the oil and minced onion from the recipe and add 1 teaspoon of dried onion powder to the inner pot along with the remaining ingredients. Cook as directed.
How to Make Instant Pot Chicken Tortilla Soup
Tips for the Best Instant Pot Chicken Tortilla Soup
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Saute the Onions. Taking an extra couple of minutes to soften the onions, will aid in developing flavor in this easy soup. As the onions soften, they caramelize and release their natural sweet flavor.
- Don't Mix in the Tomatoes. Tomatoes can easily cause a burn notice in electric pressure cookers. To help prevent this from happening, I strongly suggest adding the tomatoes last and don't stir them into the remaining ingredients. It is okay if they sink naturally!
- Let Pressure Release Naturally. Allowing the pressure to release for 15 minutes will help to ensure that the chicken remains tender.
- Add Lime Juice. Instant Pot Chicken Tortilla Soup is delicious without the addition of fresh lime juice, but this simple addition takes a good soup and makes it a great soup. The lime juice helps make all the flavors really pop in your mouth.
- Make Homemade Tortilla Strips. There is no judgment if you use tortilla chips or pre-made tortilla strips! But making them with flour tortillas is super simple and allows you to flavor them, further enhancing the flavor of the chicken tortilla soup.
Leftover Chicken Tortilla Soup once cooled slightly, can be stored in an airtight container in the refrigerator for up to 4 days. Alternatively, you can freeze the leftover soup in an airtight freezer-safe container, being sure to leave 1 inch of space for expansion, for up to 3 months. Defrost overnight in the refrigerator and heat before serving.
More Instant Pot Soup Recipes
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken Orzo Soup
- Instant Pot Potato Soup
- Instant Pot French Onion Soup
- Instant Pot Minestrone Soup
- Instant Pot Vegetable Soup
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If you enjoyed this recipe for Instant Pot Chicken Tortilla Soup, I would love for you to leave a comment and review below.
Easy 30-Minutes Instant Pot Chicken Tortilla Soup
Instant Pot Chicken Tortilla Soup
- 1 teaspoon olive oil
- ½ small onion minced or 1 teaspoon dried onion powder
- 2 teaspoons minced garlic
- 4 cups low-sodium chicken stock or broth
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- salt and pepper to taste
- 1 (15oz) can pinto or black beans rinsed and drained
- 2 cups frozen corn kernels optional
- 1 (10oz) can diced tomatoes with green chilies
- 1 pound boneless, skinless chicken breasts or thighs
- Juice of 1 fresh lime
- Optional toppings: tortilla strips, diced avocado, shredded cheese, sour cream, cilantro, etc
- 5 small corn or flour tortillas
- 1 teaspoon oil
- ½ teaspoon cumin
- ½ teaspoon salt
Chicken Tortilla Soup
- Turn the Instant Pot to the saute function and add in the oil. Once the oil is heated, add in the onion and saute for 3-4 minutes, or until just softened. Add in the garlic and saute for 30 seconds. Turn the Instant Pot off.
- Add in ½ cup of the chicken stock and using a wooden or metal spatula, scrape up any browned bits on the bottom of the inner pot. This will prevent a burn notice.
- Add the remaining chicken stock, along with the seasonings, beans, and corn to the Instant Pot and stir to combine. Nestle the chicken into the soup and then top with the diced tomatoes. DO NOT STIR.
- Place the lid on the Instant Pot and be sure the vent knob is closed. Set cook time, using the manual or pressure cook button, for 9 minutes on HIGH PRESSURE for fresh chicken OR 14 minutes on HIGH PRESSURE if the chicken is frozen.
- Once cook time has elapsed, let the pressure release naturally, or for at least 15 minutes.
- 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.
- Mix the chicken back into the Instant Pot with lime juice and stir together.
- Serve with cilantro, cheese, tortilla chips, sour cream, etc.
- Cut the tortillas into ½" strips using a pizza cutter or sharp knife and place the strips on a large baking sheet. Toss the tortillas with oil, cumin, and salt and toss to coat. Spread them out in a single layer on the baking sheet. Broil for 2-3 minutes per side, watching closely, so as not to burn. Remove from the oven and serve with the soup.