Instant Pot Chicken Tortilla Soup (Printable)

Flavorful Mexican soup with tender chicken, beans, and spices made quickly in your Instant Pot.

# Ingredient List:

→ Proteins

01 - 1 lb 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 or frozen
07 - 1 can (14.5 oz) diced tomatoes with juices

→ Beans

08 - 1 can (15 oz) 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

# Directions:

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

# Expert Suggestions:

01 -
  • The pressure cooker does all the heavy lifting while you kick back, making this perfect for those nights when cooking feels impossible but takeout isnt an option.
  • Every bite offers a different experience – tender chicken in one spoonful, hearty beans in another, and the occasional crunch from tortilla strips keeping your taste buds genuinely excited.
02 -
  • Adding the lime juice while the soup is still under pressure will result in a bitter flavor – I learned this disappointing lesson the hard way.
  • Cutting corn kernels into a bowl instead of directly on a cutting board prevents those pesky kernels from bouncing all over your kitchen floor.
03 -
  • Toast store-bought corn tortillas in a dry skillet until crisp, then break into strips for a quick, fresh topping that beats packaged tortilla chips any day.
  • Keep a jar of this soups spice blend premixed in your pantry so you can throw this together without measuring individual spices next time.
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