Instant Pot Chicken Tortilla Soup
With a rich, smoky broth and perfectly tender chicken, this Instant Pot Chicken Tortilla Soup delivers restaurant-quality flavor in just over 30 minutes.
Servings: 8
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.
Video
Notes
Seasonings: In place of cumin, paprika, chili powder, and salt, feel free to use 2 teaspoons of store-bought or homemade taco seasoning.
Skip the Saute: Omit the onion and oil and use 1½ cups of prepared salsa in place of the Rotel Tomatoes for similar depth.
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.
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
Calories: 188kcal | Carbohydrates: 21g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 191mg | Potassium: 612mg | Fiber: 5g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg
