Instant Pot Chicken Tortilla Soup (Printable Version)

Hearty Mexican-style soup with tender chicken, beans, and spices, made effortlessly in your Instant Pot.

# What You 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, frozen, or canned
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 and 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
17 - 1/2 teaspoon black pepper

→ Toppings

18 - Tortilla strips or chips for garnish
19 - Sliced avocado for garnish
20 - Chopped fresh cilantro for garnish
21 - Shredded cheese for garnish
22 - Sour cream for garnish
23 - Extra lime wedges for serving

# How To Make It:

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

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent ten minutes prepping and the rest on the couch.
  • The spices layer beautifully so every spoonful feels complete and unexpected, even though the ingredient list is simple.
  • Unlike traditional soup methods, the pressure cooker pulls flavor from everything at once, making the broth rich and full-bodied.
02 -
  • Never skip the natural pressure release or you risk chicken that's slightly tough; those 5 minutes make an actual difference in texture.
  • The moment you add lime juice at the end is when the soup transforms from good to memorable—the acidity makes every other flavor pop.
03 -
  • If you want deeper, smokier flavor, add a minced chipotle chili in adobo sauce (1-2 depending on heat preference) when you bloom your spices—it transforms the whole soup into something more complex and memorable.
  • The leftover soup actually gets better on day two or three because the spices continue to meld and deepen; store it in the fridge for up to four days and reheat gently on the stovetop.
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