Chicken Tortilla Soup Instant Pot – Fast, Flavorful, and Comforting

If you’re craving something cozy, bold, and weeknight-friendly, chicken tortilla soup in the Instant Pot checks all the boxes. It’s hearty without being heavy, spicy without being overwhelming, and it comes together fast. You’ll get tender chicken, warm spices, and a rich, tomato-chile broth in under an hour.

Top it with crunchy tortilla strips, a squeeze of lime, and your favorite fixings, and dinner feels special with minimal effort.

Table of Contents

What Makes This Special

This Instant Pot version delivers slow-simmered flavor in a fraction of the time. The pressure cooking locks in moisture and infuses the chicken with spices for deep, satisfying taste. It’s also incredibly flexible: use fresh or frozen chicken, canned or fresh veggies, and adjust spices to your heat level.

Plus, most ingredients are pantry staples, so it’s easy to whip up on busy nights.

Shopping List

• Chicken: 1.5–2 pounds boneless skinless chicken breasts or thighs
• Aromatics: 1 medium yellow onion (diced), 3–4 garlic cloves (minced)
• Peppers: 1 jalapeño (seeded and diced) or 1 can diced green chiles
• Tomatoes: 1 can (14.5 oz) diced tomatoes (fire-roasted if possible)
• Corn: 1 cup frozen or canned corn (drained)
• Beans: 1 can (15 oz) black beans, drained and rinsed
• Broth: 4 cups low-sodium chicken broth
• Tomato boost (optional): 2 tablespoons tomato paste
• Lime: Juice of 1–2 limes
• Oil: 1–2 tablespoons olive oil or neutral oil
• Spices: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon ground coriander (optional)
• Salt and Pepper: To taste
• Tortilla Strips: 6 small corn tortillas (cut into strips) or store-bought tortilla strips/chips
• Toppings (choose your favorites): Avocado, cilantro, shredded cheese, sour cream or Greek yogurt, sliced radishes, extra jalapeño, hot sauce

Step-by-Step Instructions

1. Sauté the aromatics: Set the Instant Pot to Sauté (Normal). Add oil, then onion and jalapeño. Cook 3–4 minutes until softened.
   

   Stir in garlic for 30 seconds until fragrant.

   
   
2. Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, and coriander. Stir for 20–30 seconds. This step deepens flavor.
3. Deglaze: Add a splash of broth and scrape up any browned bits with a wooden spoon.
   

   This helps prevent the burn warning.

   
   
4. Load the pot: Add the chicken, tomatoes (with juices), corn, black beans, remaining broth, and tomato paste. Season with 1 to 1.5 teaspoons salt and a few grinds of pepper.
5. Pressure cook: Seal the lid and set to High Pressure for 12 minutes for fresh chicken (up to 15 minutes for thicker breasts or frozen). Ensure the valve is set to Sealing.
6. NPR then quick release: Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
   

   Open carefully.

   
   
7. Shred the chicken: Transfer chicken to a plate and shred with two forks. Return the meat to the pot and stir in lime juice. Taste and adjust salt, pepper, or lime.
8. Make tortilla strips (optional but great): While the soup cooks, toss tortilla strips with a drizzle of oil and a pinch of salt.
   

   Bake at 400°F (200°C) for 6–10 minutes until crisp, or pan-fry in a little oil until golden. Drain on paper towels.

   
   
9. Serve and top: Ladle soup into bowls. Add tortilla strips, avocado slices, cilantro, cheese, and a dollop of sour cream or Greek yogurt.
   

   Finish with extra lime and hot sauce if you like heat.

   
   

Keeping It Fresh

Store leftovers in an airtight container for up to 4 days. Keep tortilla strips separate so they stay crisp. The soup thickens as it sits; thin with a splash of broth or water when reheating.

For freezing, skip the dairy toppings and freeze the soup in portions for up to 3 months. Thaw overnight and reheat gently on the stove or in the microwave.

Why This is Good for You

• Lean protein: Chicken provides satisfying protein to keep you full.
• Fiber-rich: Black beans and corn add fiber for digestion and steady energy.
• Nutrient-dense: Tomatoes, peppers, and aromatics bring vitamins and antioxidants.
• Customizable: You control the sodium and spice level, and can use wholesome toppings like avocado and yogurt.

Pitfalls to Watch Out For

• Burn warning: Always deglaze after sautéing. Scrape thoroughly to avoid stuck bits.
• Overcooked chicken: Follow the pressure times and use natural release for at least 10 minutes to keep meat tender.
• Flat flavor: Don’t skip blooming spices, and finish with lime and salt.
  

  Acid and seasoning wake up the broth.

  
  
• Soggy toppings: Add tortilla strips at the table. Keep extras crisp on the side.

Variations You Can Try

• Rotisserie shortcut: Stir in 3 cups shredded rotisserie chicken after pressure cooking. Heat on Sauté for 2–3 minutes and serve.
• Chipotle kick: Add 1–2 teaspoons chopped chipotle in adobo for smoky heat.
• Green version: Swap diced tomatoes for salsa verde and use diced green chiles.
  

  Add a handful of chopped cilantro at the end.

  
  
• Veggie-forward: Add diced bell peppers, zucchini, or carrots during sauté. Use vegetable broth and skip the chicken for a vegetarian version (add extra beans).
• Creamy style: Stir in 1/4 cup cream or a few tablespoons of cream cheese after cooking for a richer finish.
• Grain boost: Add 1/2 cup rinsed quinoa before pressure cooking (increase broth by 1 cup). It thickens the soup and adds protein.

And be sure to follow me on Pinterest

FAQ

Wrapping Up

This Instant Pot chicken tortilla soup gives you big flavor with minimal fuss.

It’s flexible, comforting, and perfect for busy nights or casual gatherings. Keep a few pantry staples on hand, and you can have a steaming bowl ready whenever the craving hits. Finish with crisp tortilla strips and lime, and it’ll be a regular in your rotation.