Instant Pot Chicken Tortilla Soup (Print Version)

Flavorful Mexican soup with tender chicken, beans, and vegetables cooked quickly in the Instant Pot.

# What to Use:

→ Proteins

01 - 1 pound boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and diced
06 - 1 cup corn kernels, fresh, frozen, or canned
07 - 1 can (14.5 ounces) diced tomatoes with juices

→ Beans

08 - 1 can (15 ounces) black beans, drained and rinsed

→ Liquids

09 - 4 cups low-sodium chicken broth
10 - 1 tablespoon tomato paste
11 - Juice of 1 lime

→ Spices and Seasonings

12 - 1 teaspoon chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon dried oregano
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper

→ Toppings

18 - Tortilla strips or chips
19 - Sliced avocado
20 - Chopped fresh cilantro
21 - Shredded cheese
22 - Sour cream
23 - Extra lime wedges

# How to Prepare:

01 - Set the Instant Pot to Sauté mode. Add a splash of oil, then sauté the onion, garlic, and bell pepper for 2 to 3 minutes until softened. Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
02 - Add the chicken, diced tomatoes with juices, black beans, corn, and chicken broth. Stir to combine thoroughly.
03 - Secure the lid and ensure the valve is set to Sealing. Set to Pressure Cook on High for 10 minutes.
04 - Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
05 - Remove the chicken and shred with two forks. Return the shredded chicken to the pot.
06 - Stir in lime juice. Taste and adjust seasoning if needed.
07 - Ladle soup into bowls and top with tortilla strips, avocado, cilantro, cheese, sour cream, and lime as desired.

# Expert Advice:

01 -
  • The Instant Pot does the heavy lifting while you sit down, making a restaurant-quality soup that somehow tastes even better at home.
  • It's naturally gluten-free and packed with protein, so it actually feels nourishing instead of indulgent.
  • You can customize the heat and toppings endlessly, which means everyone at the table gets exactly what they want.
02 -
  • Don't skip the sauté step at the beginning—it's what develops the depth that makes people ask what your secret is.
  • If your chicken is frozen, add 2 extra minutes to the pressure cooking time, but do yourself a favor and thaw it first for better texture.
  • The lime juice at the end isn't optional; it's the difference between a warm bowl and something that tastes balanced and complete.
03 -
  • Make a batch and freeze it in portions—it keeps beautifully for up to three months and tastes even better the next day once the spices have settled.
  • If you don't have an Instant Pot, this works perfectly on the stovetop; just simmer everything together for 30 to 40 minutes instead of using pressure.
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