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Instant Pot Chicken Tortilla Soup is an easy, flavor-packed soup that comes together in just over 30 minutes with pantry staples and fresh or frozen chicken.
This easy Instant Pot Soup is on constant repeat at my house. It's budget-friendly, big on flavor, loaded with protein and fiber, and consistently gets the green light from my picky eaters. Even better? It is the kind of weeknight family dinner that feels doable even when I am sprinting from one after-school activity to the next.😉
Kristen's Keys for Instant Pot Chicken Tortilla Soup
To transform the humble ingredients this soup starts with into a craveworthy dinner, keep the following tips in mind. They seem subtle, but actually make a big impact on the final results.
- Don't skip the sauté step. It's the difference between flat and deeply flavorful broth.
- Trust me when I say NOT stir the tomatoes into the soup. Tomatoes sitting on the bottom of the inner pot are one of the fastest ways to trigger the burn notice. That's the LAST thing we need on a busy night (okay, ANY night).
- The lime at the end is what wakes everything up. Without it, the soup tastes good; with it, it tastes finished.
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
Notes on Ingredients
I have a few notes to help you select the ingredients that work for your taste buds and what you have on hand.
- Chicken: I have provided tested timing you can count on for fresh or frozen chicken breasts or thighs.
- Rotel Tomatoes: I recommend using diced tomatoes with green chiles (AKA Rotel Tomatoes) for a bit of mild heat or fire-roasted diced tomatoes for smoky undertones. Either will add to depth to the soup that plain diced tomatoes can't match.
- Beans: While this recipe calls for black beans, feel free to use pinto beans or skip them altogether.
- Corn: Frozen corn kernels, fresh corn cut from the cob, or canned corn all work here.
- Tortilla Strips: While you can purchase tortilla strips or use tortilla chips to finish the soup, I have included easy instructions for homemade tortilla strips. You simply need corn or flour tortillas, a bit of oil, salt, and cumin. Super simple and delicious!
How to Make Instant Pot Chicken Tortilla Soup
Whether you are an Instant Pot Pro or a newbie just learning how to use your Instant Pot, these steps will guide you through the process of making chicken tortilla soup using your Instant Pot with ease.
Step One: Sauté the Aromatics
Heat a bit of oil in the inner pot, using the sauté function. Once heated, add a minced onion to the pot and cook, stirring often, until softened and translucent. Add the garlic and sauté for 30-60 seconds to just lightly toast the garlic. Don't cook any longer or you may burn your garlic--and that ruins a dish fast! Hit cancel to turn off the sauté function.
Step Two: Deglaze the Inner Pot
Add the chicken stock to the inner pot and using a wooden spoon or spatula, scrape the bottom of the inner pot to loosen any browned bits. There really shouldn't be much, if any, in this recipe, but always better to be safe than sorry!
Step Three: Layer Ingredients
The way in which you layer the ingredients is key to preventing a burn notice. Add seasonings, beans, and corn to the inner pot, stirring to combine. Nestle the chicken (thawed or frozen) right into the broth. Pour the diced tomatoes over the chicken, but DO NOT STIR! It is okay if tomatoes sink naturally, but stirring them into the soup may cause a burn notice to occur.
Step Four: Pressure Cook
I always recommend using the pressure cook or manual function, rather than the soup function to set the cooking time. This allows you to be in control, as the pre-set timings are not always accurate. For this recipe, the cook time is based upon whether your chicken is fresh or frozen.
- For fresh/thawed chicken: 9 minutes on High Pressure
- For frozen chicken: 14 minutes on High Pressure
Note on Timing: Keep in mind it will take about 10 minutes for your Instant Pot to come to pressure and begin the cook time.
Step Five: Natural Pressure Release
When cooking a high volume soup or an item with meat, it is best to let the pressure release naturally for at least 10 to 15 minutes. This will keep the chicken tender and prevent the hot liquid from spewing all over the kitchen.
Step Six: Shred Chicken
After the pressure has been released, remove the chicken from the Instant Pot and place it on a cutting board or in a large mixing bowl and shred or dice into small chunks.
Step Seven: Finish & Serve
Stir the shredded chicken and zest and juice of a fresh lime back into the inner pot. Give the soup a taste and if it tastes a bit flat, add a pinch of salt.
Then ladle into bowls and let everyone top as desired. I personally love crispy tortilla strips sour cream, avocado, and cilantro. My kids prefer it simple with tortilla chips and cheese.
How to Make Homemade Tortilla Strips
While the soup is cooking in the Instant Pot, I often use that time to make homemade crispy tortilla strips, which make the perfect topping for this soup (it is called Tortilla Soup afterall). That said, if I need some hands-off time while dinner cooks, I just grab a bag of tortilla chips to crumble over the soup.
To make the tortilla strips, cut the tortillas into thin strips (a pizza wheel makes fast work), season with a bit of oil, salt, and cumin and spread out onto a baking sheet. Broil for 2-3 minutes per side, until just toasted. Keep a close eye on them so they don't burn!
Recipe Modifications
- Spices: You can swap the individual spices for 2 teaspoons of taco seasoning.
- Skip the Saute Step: Omit the onion and oil and use 1½ cups of prepared salsa in place of the diced tomatoes with green chiles for similar depth.
- Vegetarian Option: Use vegetable broth in place of chicken stock, omit the chicken, and double the beans.
- Spice it Up: Sauté one finely minced jalapeno with the onion OR add 1 tablespoon of chipotle in adobo sauce.
- 3-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.
- 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.
- No Instant Pot? Use my Crockpot Chicken Tortilla Soup Recipe.
More Easy Instant Pot Recipes
Looking for more easy Instant Pot dinner recipes? Keep this Instant Pot tortilla soup recipe on hand, along with a few more family favorites below.
Instant Pot Chicken Tortilla Soup
Video
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 (15-ounce) can pinto or black beans, rinsed and drained
- 2 cups frozen corn kernels, optional
- 1 pound boneless skinless chicken breasts, or thighs
- 1 (10-ounce) 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the chicken back to the inner pot, along with the zest and juice of the lime. Stir to combine.
- Serve with cilantro, cheese, tortilla chips, sour cream, etc.
Homemade Tortilla Strips (Optional)
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2020 but updated 2026.
Kristen’s chicken tortilla soup has an absolutely amazing flavor that everyone will want to copy. Her easy to follow recipe steps will absolutely lead to a 5 star meal. Last night was my second soup dinner in a row and I can’t wait to tonight for a 3-peat.
Thank you, David for sharing! I absolutely am thrilled you are enjoying this recipe so much. Enjoy the leftovers tonight.
If not adding chicken, or in my case, in using preshredded rotisserie chicken from the store, how long would you cook just the liquid and beans?
Hi Molly! I would suggest cooking for 5 minutes for high pressure with a full natural pressure release.
We love this! My husband wants it once a week!
That's the best compliment! Thanks!
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 left overs for a few days! I’ve tried many tortillas soups and this is by far is my favorite!
YAY! I am honored this is your favorite! Thanks for sharing.
Delicious! Hubby has a bad cold and he said this made him feel better. Made exactly as instructed, including the tortilla chips. Was quick, easy, and healthy, too! Thank you very much!
I am sorry your husband dosen't feel well, but happy he enjoyed this soup! I hope he feels 100% ASAP!
I want your recipe please that look so Good.
Hi Annette! The recipe is in the recipe card 🙂 Enjoy!
Hi, Kristen--I made this a couple of days ago and I used 1 can Rotel with Habanero and 1 can regular diced tomatoes. WHEW....let me tell you, that Habanero can sure packed a punch! The flavor of this soup is good, but in my case it is simply TOO SPICY to enjoy (my bad).
Can you suggest a way I can tone this down so that we may actually enjoy it?
OR is there a way I may use this as a base for another recipe that could benefit from some of this heat?
THANKS!!
Hey there Kaycee! Certain varieties of Rotel can be really hot! That is why I suggest using mild, it really is a huge difference. To remedy this now, you can opt to add in some cream, corn, and additional chicken broth. OR you can strain off the liquid and mix softened cream cheese and use it for the filling in Chicken Enchiladas. I think either way, you will find you can salvage this 🙂
THANK YOU SO MUCH! I will try both ideas. I froze the entire batch into 1 cup cubes, so now I will be able to utilize my "mistake" and turn them into 2 different great meals.
You bet!! So happy to help prevent food waste.