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Instant Pot Chicken Tortilla Soup

A close-up of a bowl of Instant Pot Chicken Tortilla Soup topped with shredded chicken, cheese, sour cream, and cilantro.
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Make flavorful chicken tortilla soup quickly using your Instant Pot. This recipe cooks the chicken and builds the soup base in one pot.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 4 cups chicken broth
  • 1 cup frozen corn
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Optional toppings: Tortilla strips, shredded cheddar cheese, avocado, sour cream, fresh cilantro

Instructions

  1. Set the Instant Pot to the Sauté function. Add the olive oil. Once hot, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Press Cancel.
  2. Add the chicken breasts, black beans, diced tomatoes, Ro-Tel, chicken broth, corn, chili powder, cumin, oregano, salt, and pepper to the Instant Pot inner liner. Do not stir excessively.
  3. Secure the lid and set the vent to Sealing.
  4. Select Manual/Pressure Cook (High Pressure) for 10 minutes.
  5. When the cooking time finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure (Quick Release).
  6. Open the lid. Remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken.
  7. Return the shredded chicken to the soup. Stir well.
  8. Set the Instant Pot to Sauté mode again. Bring the soup to a gentle simmer for 5 minutes to allow flavors to combine. Press Cancel when finished.
  9. Ladle the soup into bowls and serve immediately with your desired toppings.

Notes

  • For a spicier soup, use the hot version of Ro-Tel or add 1/4 teaspoon of cayenne pepper with the other spices.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup during the final simmer step.
  • If you do not have an Instant Pot, you can simmer this recipe on the stovetop for 25 minutes after bringing it to a boil.

Nutrition

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