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Easy Instant Pot Chicken Tortilla Soup

Close-up of a bowl of flavorful chicken tortilla soup instant pot recipe, featuring shredded chicken, corn, and diced tomatoes.
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Make flavorful, shredded chicken tortilla soup quickly using your Instant Pot. This one-pot recipe delivers comfort food with minimal effort.

Ingredients

Scale
  • 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 Ro-Tel diced tomatoes and green chilies, undrained
  • 4 cups low sodium chicken broth
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Set the Instant Pot to the Sauté function. Add olive oil. Once hot, add chopped onion and cook until softened, about 3 minutes.
  2. Add minced garlic and cook for 1 minute until fragrant. Press Cancel.
  3. Place the chicken breasts into the Instant Pot liner.
  4. Add the black beans, corn, diced tomatoes, Ro-Tel, chicken broth, chili powder, cumin, oregano, salt, and pepper over the chicken. Do not stir excessively.
  5. Secure the lid and set the vent to Sealing.
  6. Select the Manual or Pressure Cook setting on High Pressure for 10 minutes.
  7. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  8. Open the lid. Remove the chicken breasts and place them on a cutting board.
  9. Use two forks to shred the chicken. Return the shredded chicken to the soup. Stir everything together.
  10. Set the Instant Pot to Sauté mode again. Let the soup simmer for 5 minutes to allow flavors to combine.
  11. Serve hot with your favorite toppings.

Notes

  • For best flavor, use fresh lime juice just before serving.
  • Serve this quick tortilla soup with crispy tortilla strips, shredded Monterey Jack cheese, diced avocado, and a dollop of sour cream.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering soup during the last 5 minutes.

Nutrition

Find it online: https://delicerecipe.com/chicken-tortilla-soup-instant-pot/