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Instant Pot Chicken Tortilla Soup

Close-up of a steaming bowl of Instant Pot Chicken Tortilla Soup with shredded chicken, black beans, and tomatoes.

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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 (15 ounce) can corn, drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup water (for sautéing)

Instructions

  1. Set the Instant Pot to Sauté mode. Add olive oil. When hot, add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute more until fragrant. Press Cancel.
  2. Add chicken breasts, black beans, corn, diced tomatoes, Rotel, chicken broth, chili powder, cumin, oregano, salt, and pepper to the inner pot. Do not stir excessively.
  3. Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook (High Pressure) for 10 minutes.
  4. When the cooking time is complete, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  5. Remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken.
  6. Return the shredded chicken to the pot. Stir well. If the soup is too thin, set the Instant Pot to Sauté mode and let it simmer uncovered for 5-10 minutes until it reaches your desired consistency.
  7. Serve hot with your choice of toppings.

Notes

  • For extra flavor, you can sauté 1/2 cup of chopped bell pepper along with the onion in step 1.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • This recipe is naturally gluten-free. For a dairy-free option, skip the cheese and sour cream toppings.

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