Instant Pot Chicken Tortilla Soup

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Welcome to my kitchen, friends! Today I'm sharing one of my absolute favorite comfort food recipes that has saved many busy weeknights at our house. This Instant Pot Chicken Tortilla Soup combines zesty Mexican flavors with tender shredded chicken in a rich, flavorful broth that will warm you from the inside out.

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Bowls of chicken tortilla soup with avocado and chips next to Instant Pot and fresh garnishes — Comforting, hearty chicken tortilla soup ready to enjoy.

What I love most about this Instant Pot Chicken Tortilla Soup is how it transforms simple pantry staples into a restaurant-quality meal in just minutes. The pressure cooker does all the hard work, infusing the broth with deep flavors while keeping the chicken perfectly tender and juicy.

This soup has become a family favorite in our home, especially during those chilly evenings when we crave something hearty yet not too heavy. The combination of fire-roasted tomatoes, enchilada sauce, and warming spices creates a depth of flavor that tastes like it's been simmering all day – but it's ready in a fraction of the time!

Two bowls of chicken tortilla soup next to the Instant Pot, garnished with fresh toppings — Serve hot from the Instant Pot and garnish to your taste.

What you'll love about this chicken tortilla soup

Quick and effortless - With just 9 minutes of pressure cooking time (plus coming to pressure), this soup delivers slow-cooked flavor with minimal effort.
Customizable for everyone - The toppings bar allows each person to make their perfect bowl, whether they prefer extra spice, lots of cheese, or keeping it light.
Meal prep friendly - This soup actually tastes even better the next day, making it perfect for lunch meal prep or freezing for future dinners.

Recipe Ingredients

Everything you need for this delicious Instant Pot Chicken Tortilla Soup is likely already in your pantry or just a quick trip to the grocery store away:

Overhead view of fresh ingredients for Instant Pot chicken tortilla soup including black beans, corn, raw chicken, onions, spices, broth, and enchilada sauce — All the fresh ingredients you need for Instant Pot Chicken Tortilla Soup.

Olive oil
Yellow onion
Garlic cloves
Green chilies
Fire-roasted diced tomatoes
Red enchilada sauce
Spices (chili powder and cumin)
Black beans
Chicken broth
Boneless chicken breasts
Corn
Toppings (tortilla chips, cheese, avocado, sour cream, lime)

See recipe card below for a full list of ingredients and measurements.

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How to make instant pot chicken tortilla soup

For the full detailed recipe with exact measurements, scroll down to the printable recipe card. Here's a quick overview of how this Instant Pot Chicken Tortilla Soup comes together:

Chopped red onions being sautéed in an Instant Pot with broth and a wooden spoon — Start by sautéing onions for a flavorful soup base.

Top view of Instant Pot filled with black beans, corn, diced tomatoes, and seasoning before adding chicken — Layer in beans, corn, tomatoes, and seasonings for bold flavor.

Sauté the aromatics - Using the Instant Pot's sauté function, cook onions until soft, then add garlic.
Add remaining ingredients - Combine chilies, tomatoes, enchilada sauce, spices, beans, broth, and chicken in the pot.
Pressure cook - Seal the lid and cook on high pressure for 9 minutes.
Natural release - Allow 10 minutes of natural pressure release before quick-releasing remaining pressure.

Hand placing raw chicken breasts into the Instant Pot filled with soup ingredients — Add chicken breasts to the mix before pressure cooking.

Cooked shredded chicken being poured into the Instant Pot to complete tortilla soup — Shred the tender chicken and return it to the soup.

Shred chicken - Remove chicken, shred with forks, then return to the pot.
Add corn - Stir in corn and let it warm through.
Serve with toppings - Ladle into bowls and add your favorite garnishes.

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Close-up of a bowl of chicken tortilla soup with avocado, tortilla strips, and sour cream garnish — Top with avocado, sour cream, and tortilla strips for the perfect bowl.

Pro tips

It's so simple, even a beginner can nail it, but these pro tips will help you achieve soup perfection every time:

Deglaze the pot thoroughly after sautéing to prevent the "burn" notice on your Instant Pot.
For maximum flavor, use a combination of fresh and pantry ingredients – fresh onions and garlic make a big difference.
Let the soup rest for 5-10 minutes after cooking to allow the flavors to meld even more beautifully.
Set up a toppings bar so everyone can customize their bowl exactly how they like it.

Storage and Reheating

Refrigerator storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight!
Freezer storage: Freeze in portion-sized containers for up to 3 months. Leave about an inch of space at the top for expansion.
Reheating: Warm refrigerated soup on the stovetop over medium heat until hot, or microwave individual portions for 2-3 minutes, stirring halfway through. For frozen soup, thaw overnight in the refrigerator before reheating or use the defrost function on your microwave.

Additions & Substitutions

Additions:

Add a diced bell pepper with the onions for extra vegetables and color
Stir in a tablespoon of adobo sauce from canned chipotles for a smoky heat
Include a teaspoon of dried oregano for an authentic Mexican flavor profile
Top with fresh cilantro and jalapeño slices for brightness and heat

Substitutions:

Swap chicken breasts for thighs if you prefer darker meat
Use vegetable broth and add extra beans or plant-based protein instead of chicken for a vegetarian version
Replace the black beans with pinto beans or a combination of both
Substitute green enchilada sauce for red to create a verde variation

FAQs about this instant pot chicken tortilla soup

Can I use frozen chicken breasts in this recipe?

Yes! You can use frozen chicken breasts directly in the Instant Pot. Just increase the pressure cooking time to 12 minutes instead of 9, and everything else remains the same.

How can I make this soup vegetarian and vegan?

Replace the chicken with an extra can of beans or 1 cup of diced butternut squash, use vegetable broth instead of chicken broth, and skip the dairy toppings or use plant-based alternatives.

What are some tips for shredding chicken easily?

Let the chicken rest for 5 minutes after cooking, then use two forks to pull it apart. Alternatively, place the warm chicken in a stand mixer with the paddle attachment and mix on low speed for quick shredding.

What Can I Serve with this instant pot chicken tortilla soup?

This Instant Pot Chicken Tortilla Soup is hearty enough to be a complete meal on its own, especially when loaded with all the delicious toppings. However, if you're looking to round out your dinner, consider serving it with a simple side salad dressed with lime vinaigrette, warm corn tortillas, or my homemade Mexican cornbread.

If you give this Instant Pot Chicken Tortilla Soup a try, I'd love to hear what you think! Drop a comment below or tag me in your soup creations on social media. Your feedback makes my day and helps other readers too!

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