Instant Pot Chicken Tortilla Soup (Print Version)

Tender chicken, beans, and vegetables in a spiced broth, ready in 35 minutes with minimal hands-on time.

# What You'll 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, seeded and diced
06 - 1 cup corn kernels, fresh or frozen
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 & 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, or to taste
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 - Lime wedges

# Steps to Follow:

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

# Additional Tips::

01 -
  • Your kitchen smells incredible while you're doing literally nothing else, just waiting for the pot to do its thing.
  • One pot means one cleanup, which feels like a small miracle on busy weeknights.
  • The texture hits different when the chicken shreds perfectly tender from pressure cooking instead of simmering.
02 -
  • Don't skip the natural pressure release for those first 5 minutes, or your chicken will be rubbery and your broth will taste thin and flat.
  • If you use store-bought tortilla strips instead of making your own, toast them in a dry skillet for 2 minutes before serving so they stay crispy instead of getting soggy.
03 -
  • Make a double batch and freeze half in quart containers without the toppings; it reheats beautifully and takes the pressure off cooking nights.
  • If you're cooking for someone spice-sensitive, leave out the jalapeño and go easy on the chili powder, then let bold eaters add hot sauce at the table instead of cooking it in.
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