Instant Pot Chicken Tortilla Soup (Printable Version)

Flavorful Mexican-style soup with tender chicken, beans, and spices, made effortlessly in the Instant Pot.

# What You Need:

→ 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 pepper, seeded and diced
06 - 1 cup corn kernels, fresh or frozen
07 - 1 can diced tomatoes with juices, 14.5 ounces

→ Beans

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

→ Liquids and Seasonings

09 - 4 cups low-sodium chicken broth
10 - 1 tablespoon tomato paste
11 - Juice of 1 lime
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 - Fresh cilantro, chopped
21 - Shredded cheese
22 - Sour cream
23 - Lime wedges

# How-to Steps:

01 - Activate the Instant Pot to Sauté mode. Add a splash of oil and cook the diced onion, minced garlic, and diced bell pepper for 2 to 3 minutes until softened.
02 - Stir in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until the spices become fragrant.
03 - Add the chicken, diced tomatoes with their juices, drained black beans, corn kernels, and chicken broth to the pot. Stir thoroughly to ensure even distribution.
04 - Secure the lid and verify the pressure valve is set to Sealing. Select Pressure Cook on High pressure for 10 minutes.
05 - Allow natural pressure release for 5 minutes, then carefully quick-release any remaining pressure by adjusting the valve.
06 - Remove the cooked chicken from the pot and shred using two forks until tender. Return the shredded chicken to the soup.
07 - Stir in the lime juice. Taste the soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle the soup into serving bowls and garnish with tortilla strips, sliced avocado, fresh cilantro, shredded cheese, sour cream, and lime wedges.

# Expert Advice:

01 -
  • The entire soup practically makes itself while you catch up on life, giving you that rare gift of both homemade flavor and precious time back in your evening.
  • Every spoonful delivers that perfect balance of tender chicken, hearty beans and bright zesty flavors that somehow tastes even better the next day for lunch.
02 -
  • Never skip the natural pressure release step, as quick-releasing immediately can cause the hot soup to sputter through the valve creating a startling kitchen ceiling art installation I learned about firsthand.
  • Adding the lime juice only after cooking preserves its bright flavor that would otherwise disappear under pressure, a mistake I made three times before finally learning my lesson.
03 -
  • Toast your spices in the hot oil before adding liquids, a thirty-second step that amplifies their flavor and makes people wonder if you secretly attended culinary school.
  • Keep a few portions of this soup in the freezer without toppings, then thaw and reheat for those evenings when cooking feels utterly impossible but takeout seems too indulgent.
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