Instant Pot Chicken Tortilla Soup Recipe (2024)

Instant Pot chicken tortilla soup is a delicious, quick and easy dinner that you can throw together in less than thirty minutes.

Did y’all catch the Amazon deals on the Instant Pot over the holidays? There were some CRAZY good deals! (Amazon affiliate)

If you are an Instant Pot newbie, welcome to the world of pressure cooking. There is a little bit of a learning curve, but once you get a few home run recipes under your belt, you will never look back. Check out my full Instant Pot recipe collection if you are interested.

No Instant Pot? No problem! If you want to make this same recipe in the slow cooker, you can get that recipe here.

But back to this Instant Pot chicken tortilla soup recipe!

To start making this recipe, fist gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this Instant Pot chicken tortilla soup, you will need the following:

• chicken breasts
• olive oil or cooking spray
• canned black beans
• canned diced tomatoes
• corn
• chicken broth/ stock
• garlic
• chili powder
• cumin
• paprika
• ground coriander
• salt and pepper
• lime juice
• cilantro

How to make Instant Pot chicken tortilla soup

This is one of those throw-it-all-in-and-press-a-button recipes that is totally hands off. My favorite kind of recipe!😎👌🏻 Also known as “dump recipes.”

Add the chicken stock, tomatoes, onion and garlic to the pot. Place the chicken breasts on top, and sprinkled the spices on top of that.

Last, add the black beans and corn on top, and do not stir.

Place the lid on, lock it, and cook the mixture on manual high pressure for 5 minutes. (Note: It will take several minutes to build pressure)

Let the pressure release naturally for about 10 minutes (do not use the quick lever for 10 minutes). Then quick release the rest, using the release lever.

When the pot has depressurized, remove the chicken and shred it with two forks.

Keep shredding until you break down all bits of the chicken. This takes about 2 to 3 minutes.

Return the chicken to the pot, and add lime juice and cilantro for additional flavor.

A cook time note about those chicken breasts: You may need to adjust cook time if the size of your chicken breasts is significantly bigger or smaller than the ones I used. Mine were around 7 to 8 ounces each, FYI.

I have not tested this recipe with frozen chicken breasts. But if I do, I will come back and update this!

Toppings

Top Instant Pot chicken tortilla soup with whatever sounds good! Toppings really make it outstanding, in my humble opinion. Options:

• tortilla chips or tortilla strips
• diced avocado
• shredded cheese
• sour cream or Greek yogurt
• guacamole

How to sub chicken thighs in this recipe

My preferred cut of chicken for the Instant Pot is usually the chicken thigh. Why? Because it is least likely to dry out.

But! I wanted to do a chicken breast recipe for y’all because so many of y’all have been asking about recipe adaptions for chicken breasts. So this fits the bill.🙌🏻 And it turned out great, y’all! The chicken was so tender and juicy.

That being said, you can make this Instant Pot chicken tortilla soup recipe as written with chicken breasts. Or you can opt to make it with chicken thighs instead, if you just adjust the cooking time to about 13 minutes.

Quick release for fresh chicken thighs, or add ten minutes of natural release for frozen thighs. (Note: you will have to separate out the individual thighs because one big block of thighs will not cook all the way).

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• Instant Pot
• Knife
• Cutting Board
• Measuring cups and spoons

Storing leftovers

Store in an airtight container. Store leftovers in the refrigerator for up to five days, and in the freezer for up to three months.

Instant Pot Chicken Tortilla Soup Recipe

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Note: This post originally appeared on A Pinch of healthy November 28, 2o16. The post has been refreshed with updated photos and a video. Here is an original photo, in case you are curious.

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