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Instant Pot Chicken Tortilla Soup

Chicken, tomatoes, green chilis, black beans, corn, chipotle in adobo sauce, and lime. Topped with cilantro, avocado and crunchy tortilla strips. Easy Chicken Tortilla Soup made in the Instant Pot is perfect for a weeknight meal. Full of flavors with very little effort.
Prep Time3 mins
Cook Time14 mins
Time to Build Pressure and Resting Time15 mins
Total Time32 mins
Course: Soup
Cuisine: Mexican
Keyword: Instant Pot Chicken Tortilla Soup, Instant Pot Recipes
Servings: 6 people
Calories: 374kcal

Ingredients

For the Chicken Tortilla Soup

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
  • 3 cups chicken broth
  • 1 14.5 oz can of diced tomatoes, and juices
  • 1 4 oz can of diced green chilies
  • 2 tablespoon chipotle in adobo sauce (1-2 peppers finely diced and it's sauce, adjust to your spice preference)
  • 1 15 oz can of black beans
  • 1 cup frozen corn kernels
  • 1 pound boneless, skinless chicken breast
  • salt and pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon ground chili powder
  • Juice of 1-2 limes

For the Tortilla Chips

  • 8 6-inch corn flour tortillas
  • olive oil
  • sea salt

Instructions

For the Chicken Tortilla Soup

  • Turn the Instant Pot on [SAUTE] mode and set it for 10 minutes (this should give you enough time to saute the onions). Wait until the screen displays "hot". Add olive oil and onion into the pot. Stir occasionally for 3 minutes until the onion is soft. Then, press the [CANCEL] button.
  • Add garlic, chicken broth, and stir. Then, add 1 can of diced tomatoes, 1 can of diced green chilies, 1 can of black beans, 1-2 chipotle peppers in adobo sauce (finely diced), and 1 cup frozen corn kernels. Place the chicken breast on top of the ingredients. Generously season the chicken with salt and pepper. Add ground cumin and ground chili pepper on top of the chicken.
  • Close the lid. Make sure the knob on the lid is turned to the "sealing" position. Then, press [PRESSURE COOK] (or "manual" for older models) and set it to 11 minutes. When it is done, let it naturally pressure release for 5 minutes. **Cooking time and tips for chicken thighs or frozen chicken breasts below**
  • Shred chicken with two forks (either right in the pot, or on a cutting board)
  • Add lime juice, salt and pepper to taste.
  • Topping Ideas: tortillas chips, shredded cheddar cheese, sour cream, avocado, lime wedges, cilantro

For the Tortilla Chips

  • Cut the corn tortillas into thin strips, drizzle olive oil and season with sea salt
  • Place it in the oven at 350°F until crisp

Notes

This recipe was tested with a 6-quart Instant Pot DUO
If you're using:
  • THIN CHICKEN BREASTS: decrease the pressure cooking time to 6-8 minutes. Chicken breasts have the tendency to dry out very easily. It might be best not to use thin pieces of chicken breasts.
  • FROZEN CHICKEN BREAST: increase the pressure cooking time to 15 minutes. Let it naturally release pressure for 10 minutes.
  • CHICKEN THIGHS: increase the pressure cooking time to 20 minutes. Do not add corn and black beans until after it is done pressure cooking or else it will turn into mush. After it is done pressure cooking, take the chicken out, press [SAUTE] for 3 minutes to cook the corn and beans while you're shredding the chicken.

Nutrition

Calories: 374kcal