Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is filled with tomatoes, corn, black beans, and chicken and is topped with crunchy tortillas, avocados, and a squeeze of fresh lime juice finishes it off. Gluten-free.

Instant Pot Chicken Tortilla Soup is filled with tomatoes, corn, black beans, and chicken. It is topped with crunchy tortillas, avocados, and a squeeze of fresh lime juice to finish it off. Get ready to try one of the BEST instant pot recipes. 

I especially love this recipe because the ingredients are pantry staples. On those nights when I do not have anything planned for dinner, this recipe can be a lifesaver. And get this, the recipe is prepped, cooked and served in 12 minutes (plus the time it takes to bring to pressure)! 

Related: A Beginners Guide To Everything You Need To Know About Your Instant Pot  & How To Use An Instant Pot

The Instant Pot has definitely changed the dinner routine at my house and my family is just loving the variety of recipes that can be made. If you are looking for more instant pot recipes, my Instant Pot Pulled Pork, Instant Pot Minestrone Soup, Instant Pot Loaded Potato Soup, Instant Pot Chicken Stew, and Instant Pot Bone-In Chicken Thighs have been the top hits at my house. 

INGREDIENTS

• 2 lb. boneless chicken breasts
• 32 oz. carton chicken broth
• 1 small onion, diced
• 1 can black beans
• 1 can corn nuggets, drained
• 1 can diced tomatoes with chilies
• 4.5 oz. can diced green chilies
• 2 tbsp. chili powder
• 2 tbsp. cumin
• 1 tsp. granulated garlic
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. crushed red pepper

HOW TO MAKE

1. Place chicken breast into instant pot
2. Add the rest of the ingredients
3. Cover and turn to sealing. Cook high pressure for 7 minutes. Quick-release or natural release when done cooking.
4. Serve with your favorite toppings and a squeeze of fresh lime juice!

Next, add the chicken to the bottom of the Instant Pot. I typically use chicken breasts, but boneless skinless chicken thighs could also be used. Then, sprinkle on a variety of spices. 

PRO TIP: If you prefer a spicy tortilla soup, double the red chili flakes, and chili powder. You can also eliminate these two ingredients or cut in half if you are extremely sensitive to spice. 

Add the remaining ingredients. Cover and turn to sealing. Cook on high pressure for 7 minutes.

After the cooking time is complete, release the pressure. To release the pressure, you can wait for the natural pressure release OR release the pressure manually by turning the valve to “VENTING“.

To Use Frozen Chicken Breasts:

If using frozen chicken breasts, increase the cooking time to 12 minutes. 

TOPPINGS

• Black olives 
• Avocado 
• Tortilla strips
• Cilantro 
• Lime juice 
• Fresh diced tomatoes
• Fire-roasted tomatoes 
• Sour cream
• Salsa 

The toppings you can add to your tortilla soup are almost limitless. There are a few ideas to get you started but feel free to customize your bowl by adding your favorites. 

Rate Recipe Add to Recipe BoxGo to Recipe Box

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is filled with tomatoes, corn, black beans, and chicken and is topped with crunchy tortillas, avocados, and a squeeze of fresh lime juice finishes it off.

Pin Recipe Print Recipe

5 from 1 vote

Prep Time 5 mins

Cook Time 7 mins

Servings 8

Ingredients

• 2 pounds boneless chicken breasts, fresh or frozen ✅
• 32 ounces chicken broth ✅
• 1 small onion, diced
• 1 can undrained black beans
• 1 can corn nuggets, drained
• 1 can diced tomatoes with chilies ✅
• 4.5 ounces can diced green chilies ✅
• 2 tablespoons chili powder ✅
• 2 tablespoon cumin ✅
• 1 teaspoon granulated garlic
• 1 teaspoon salt ✅
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper
• Optional Toppings: Corn Tortillas, avocado, shredded cheese, sour cream, green onions, black olives, tomatoes, fresh lime.

Instructions

• Add the ingredients. Place chicken breasts into the bottom of the instant pot. Add the rest of the ingredients.
  2 pounds boneless chicken breasts, fresh or frozen, 32 ounces chicken broth, 1 small onion, diced, 1 can undrained black beans, 1 can corn nuggets, drained, 1 can diced tomatoes with chilies, 4.5 ounces can diced green chilies, 2 tablespoons chili powder, 2 tablespoon cumin, 1 teaspoon granulated garlic, 1 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon crushed red pepper
• ⭐️Cook. Cover and turn to sealing.  Cook high pressure for 7 minutes.  Quick release or natural release when done cooking.
• Serve. Serve with your favorite toppings and a squeeze of fresh lime juice!
  Optional Toppings: Corn Tortillas, avocado, shredded cheese, sour cream, green onions, black olives, tomatoes, fresh lime.

Notes

To Use Frozen Chicken Breasts:

If using frozen chicken breasts, increase the cooking time to 12 minutes. 

CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.

The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper. 

Nutrition

Calories: 236kcal | Carbohydrates: 7g | Protein: 26g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 798mg | Potassium: 536mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1301IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 4mg