Instant Pot Chicken Tortilla Soup

Looking for the best pressure cooker chicken recipes? This 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.

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. 

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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. 

HOW TO MAKE INSTANT POT TORTILLA SOUP

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!

First things first, grab all the ingredients for the tortilla soup and your Instant Pot.

CHICKEN TORTILLA SOUP INGREDIENTS

• 2 lb. boneless chicken breasts
• 32 oz. carton chicken broth
• 1 small onion, diced
• 1 can black beans (don’t need to drain)
• 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

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 the 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. 

SHOULD I USE NATURAL PRESSURE RELEASE (NPR) OR QUICK RELEASE (QR)?

First things first, it is important to know the difference. NPR is when you let the Instant Pot release the pressure naturally. The pressure will release slowly & the lid will unlock when the float valve drops completely. With QR, you manually turn the valve from “SEALING” to “VENTING”, which will let the pressure go quickly. Be cautious with QR because the steam will shoot out of the top quickly! 

• I use Natural Pressure Release when I am cooking with large cuts of meat and ingredients that are likely to foam like pasta or rice.
• I use the Quick Release option when I am cooking with ingredients that I don’t want to overcook like vegetables, or when I don’t want to wait for the natural pressure to release! 

Once the pressure has been released: Spoon into a bowl –> Top with favorite toppings –> Enjoy

TORTILLA SOUP RECIPE 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. 

If you enjoyed the recipe for pressure cooker chicken tortilla soup make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with! 

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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.

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5 from 1 vote

Prep Time 5 mins

Cook Time 7 mins

Servings 8

Ingredients

• 2 lb. boneless chicken breasts may use frozen
• 32 oz. carton chicken broth
• 1 small onion diced
• 1 can black beans don’t need to drain
• 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
• Optional Toppings: Tortillas avocado, shredded cheese, sour cream, green onions, black olives, tomatoes, fresh lime.

Instructions

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

Notes

To Use Frozen Chicken Breasts:

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

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