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.
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!
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.
Table of Contents
- What you’ll love about this chicken tortilla soup
- Recipe Ingredients
- Our Recommended Equipment
- How to make instant pot chicken tortilla soup
- Pro tips
- Storage and Reheating
- Additions & Substitutions
- FAQs about this instant pot chicken tortilla soup
- What Can I Serve with this instant pot chicken tortilla soup?
- You May Also Like
- Instant Pot Chicken Tortilla Soup
- Equipment
- Ingredients
- Instructions
- Notes
- Nutrition
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:
- 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)
Our Recommended Equipment
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:
- 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.
- 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.
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
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.
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.
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!
You May Also Like
- Healthy Chicken Instant Pot Recipe
- Juicy Instant Pot Chicken Tenders Ready in Minutes
- High-Protein Chicken Meal Prep Guid
- Dairy-Free Cream Chicken
Instant Pot Chicken Tortilla Soup
Equipment
- Instant Pot
Ingredients
Soup Base
- 2 tsp olive oil
- 1 cup yellow onion chopped
- 4 cloves garlic minced
- 4 oz diced green chilies mild
- 14.5 oz fire-roasted diced tomatoes
- 15 oz red enchilada sauce
- 1-2 tsp chili powder to taste
- 1 tsp ground cumin
- 15 oz black beans rinsed and drained
- 4 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 cup corn canned or frozen, drained if canned
- salt and black pepper to taste
Instructions
- Set Instant Pot to sauté. Add olive oil and cook onions for 3 minutes until soft. Stir in garlic, then turn off sauté.
- Add chilies, tomatoes, enchilada sauce, spices, and black beans. Stir well. Add chicken breasts.
- Secure lid, set valve to ‘Sealing’, cook on High Pressure for 9 minutes. Natural release for 10 minutes, then manual release remaining pressure.
- Remove chicken and let rest. Add corn to pot, cover, and let sit for 5 minutes to heat through.
- Shred chicken and return to pot. Stir to combine and season with salt and pepper. Serve hot with desired toppings.
