Easy Instant Pot Chicken Tortilla Soup

Finding a cozy, satisfying dinner that doesn’t take forever to make can feel nearly impossible on busy weeknights. Between work deadlines, after-school activities, and just general life chaos, spending an hour over the stove is usually the last thing anyone wants to do, and it gets even trickier when everyone’s hungry and asking “when’s dinner?” every five minutes.

Thankfully, this Instant Pot chicken tortilla soup solves all those problems: it’s hearty and full of flavor, comes together in a fraction of the time traditional soups take, and works great for feeding a crowd or meal prepping for the week ahead.

What Kind of Chicken Should I Use?

For this Instant Pot chicken tortilla soup, boneless, skinless chicken breasts are your best bet since they cook quickly and shred easily. That said, chicken thighs work just as well if that’s what you have on hand – they’ll actually give you a bit more flavor and stay juicier during the pressure cooking process. You can use fresh or frozen chicken for this recipe, which is one of the great things about making soup in the Instant Pot. If you’re using frozen chicken, just add a couple extra minutes to your cooking time and you’ll be all set.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Chicken breast: Chicken thighs work great here and actually stay more tender during pressure cooking. You can also use rotisserie chicken – just shred it and add it at the end with the corn to warm through.
• Red enchilada sauce: Green enchilada sauce makes a tasty swap if you prefer a tangier flavor. You could also use salsa roja in the same amount.
• Black beans: Pinto beans or kidney beans work just as well. If using canned, make sure to drain and rinse them first.
• Green chiles: Fresh jalapeños (1-2, seeded and diced) can replace canned green chiles. Add them when you sauté the onions and garlic.
• Chicken broth: Vegetable broth works fine if that’s what you have. The soup will be slightly less rich but still tasty.
• Corn: Fresh corn cut from the cob or canned corn (drained) both work instead of frozen. The flavor stays pretty much the same.

Watch Out for These Mistakes While Cooking

The biggest mistake with Instant Pot chicken tortilla soup is quick-releasing the pressure right away, which can make your chicken tough and stringy – always wait the full 10 minutes for natural release to keep the meat tender and juicy.

Another common error is adding the corn too early, as it can become mushy and lose its texture, so stick to stirring it in after pressure cooking when the pot is still hot.

Don’t forget to check that your valve is actually sealed before starting the pressure cook cycle, since an unsealed valve means your soup won’t come to pressure and you’ll end up with undercooked chicken.

For even better flavor, let your onions cook a full 3 minutes until they’re softened and slightly golden before adding the garlic, and if your soup tastes flat at the end, a squeeze of fresh lime juice will brighten everything up.

What to Serve With Chicken Tortilla Soup?

This soup is already pretty hearty on its own, but I love serving it with plenty of toppings so everyone can customize their bowl. Set out shredded cheese, sour cream, diced avocado, fresh cilantro, lime wedges, and of course, crispy tortilla strips or crushed tortilla chips for that perfect crunch. A side of warm cornbread or quesadillas makes it feel like a complete meal, especially if you’re feeding a crowd. If you want something on the lighter side, a simple cabbage slaw with lime dressing adds a nice refreshing contrast to the rich, spicy soup.

Storage Instructions

Store: This soup gets even better after a day or two in the fridge! Keep it in an airtight container for up to 5 days. The flavors really meld together nicely, making it perfect for meal prep or easy weeknight dinners.

Freeze: Chicken tortilla soup freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze individual servings so I can grab just what I need for lunch.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add your fresh toppings like tortilla strips, avocado, and cheese right before serving for the best texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 90-105 g
• Fat: 20-28 g
• Carbohydrates: 150-170 g

Ingredients

• 2.5 tsp olive oil
• 1 cup onion (diced into 1/2-inch pieces)
• 6 garlic cloves, minced
• 4 oz green chiles (I like Hatch brand for better heat)
• 14.5 oz fire roasted diced tomatoes
• 15 oz red enchilada sauce (I prefer Old El Paso for the best consistency)
• 2.5 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 15 oz black beans (rinsed and drained to keep soup color clear)
• 4 cups chicken broth
• 1 lb chicken breast
• 1 cup corn
• salt to taste
• pepper to taste

Step 1: Sauté Aromatics and Build the Flavor Base

• 2.5 tsp olive oil
• 1 cup onion, diced into 1/2-inch pieces
• 6 garlic cloves, minced

Heat the olive oil in your Instant Pot using the sauté function on medium heat.

Add the diced onion and cook for about 3 minutes, stirring occasionally, until the onion begins to soften and turn translucent.

Add the minced garlic and stir constantly for about 30 seconds until fragrant—this brief cooking prevents the garlic from burning during pressure cooking while releasing its aromatic oils into the oil.

I like to watch for that moment when the garlic perfumes the pot; that’s when you know to move to the next step.

Step 2: Add Chiles, Tomatoes, and Build the Sauce Foundation

• 4 oz green chiles
• 14.5 oz fire roasted diced tomatoes
• 15 oz red enchilada sauce

Add the green chiles and fire roasted diced tomatoes to the pot, stirring well to combine with the aromatics.

Pour in the red enchilada sauce and stir until everything is evenly mixed.

This creates a flavorful sauce base that will infuse the entire soup.

The fire roasted tomatoes and enchilada sauce provide depth and body to the broth, and combining them early allows their flavors to meld during cooking.

Step 3: Add Spices, Beans, Broth, and Chicken

• 2.5 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 15 oz black beans, rinsed and drained
• 4 cups chicken broth
• 1 lb chicken breast

Sprinkle the chili powder, cumin, smoked paprika, and dried oregano directly into the pot and stir for about 30 seconds to toast the spices slightly in the hot liquid—this blooms their flavors and prevents them from tasting raw.

Add the rinsed and drained black beans, chicken broth, and whole chicken breast.

Stir gently to combine everything, making sure the chicken is partially submerged in the liquid.

I always rinse the black beans thoroughly to keep the soup broth clear and vibrant rather than darkened.

Step 4: Pressure Cook the Soup

Turn off the sauté function and secure the Instant Pot lid, ensuring the sealing ring is properly seated.

Move the valve to the sealed position.

Set the Instant Pot to high pressure for 9 minutes.

Once the pot reaches pressure and the timer starts, do not open it—the pressure will cook the chicken through and allow all the flavors to meld together.

Step 5: Natural Release and Prepare the Chicken

When the 9-minute timer completes, allow the pot to naturally release pressure for 10 minutes—this prevents the soup from splattering and the chicken from becoming tough from rapid depressurization.

After 10 minutes, carefully move the valve to vent to release any remaining pressure.

Remove the lid and, using tongs, carefully lift the cooked chicken breast onto a cutting board.

Let it rest for 2-3 minutes, which keeps the meat juicy and easier to shred.

Step 6: Add Corn and Finish the Soup

• 1 cup corn
• shredded chicken from Step 5

Add the corn directly to the pot while the broth is still hot and the Instant Pot is open.

The residual heat will warm the corn through in about 3-5 minutes without making it mushy.

While the corn is warming, shred the rested chicken breast using two forks or your fingers, pulling the meat apart into bite-sized pieces.

Return the shredded chicken to the pot and stir gently to distribute it evenly throughout the soup.

Step 7: Season and Serve

• salt to taste
• pepper to taste
• completed soup from Step 6

Taste the soup and season with salt and pepper as needed.

The enchilada sauce and spices provide significant seasoning, so add salt gradually and taste between additions.

Ladle the soup into bowls and serve immediately with your favorite toppings such as tortilla strips, diced avocado, fresh cilantro, lime wedges, or sour cream.

Easy Instant Pot Chicken Tortilla Soup

Delicious Easy Instant Pot Chicken Tortilla Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 6 servings

Calories 1175 kcal

Ingredients

  

• 2.5 tsp olive oil
• 1 cup onion (diced into 1/2-inch pieces)
• 6 garlic cloves, minced
• 4 oz green chiles (I like Hatch brand for better heat)
• 14.5 oz fire roasted diced tomatoes
• 15 oz red enchilada sauce (I prefer Old El Paso for the best consistency)
• 2.5 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 15 oz black beans (rinsed and drained to keep soup color clear)
• 4 cups chicken broth
• 1 lb chicken breast
• 1 cup corn
• salt to taste
• pepper to taste

Instructions

 

• Heat the olive oil in your Instant Pot using the sauté function on medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until the onion begins to soften and turn translucent. Add the minced garlic and stir constantly for about 30 seconds until fragrant—this brief cooking prevents the garlic from burning during pressure cooking while releasing its aromatic oils into the oil. I like to watch for that moment when the garlic perfumes the pot; that's when you know to move to the next step.
• Add the green chiles and fire roasted diced tomatoes to the pot, stirring well to combine with the aromatics. Pour in the red enchilada sauce and stir until everything is evenly mixed. This creates a flavorful sauce base that will infuse the entire soup. The fire roasted tomatoes and enchilada sauce provide depth and body to the broth, and combining them early allows their flavors to meld during cooking.
• Sprinkle the chili powder, cumin, smoked paprika, and dried oregano directly into the pot and stir for about 30 seconds to toast the spices slightly in the hot liquid—this blooms their flavors and prevents them from tasting raw. Add the rinsed and drained black beans, chicken broth, and whole chicken breast. Stir gently to combine everything, making sure the chicken is partially submerged in the liquid. I always rinse the black beans thoroughly to keep the soup broth clear and vibrant rather than darkened.
• Turn off the sauté function and secure the Instant Pot lid, ensuring the sealing ring is properly seated. Move the valve to the sealed position. Set the Instant Pot to high pressure for 9 minutes. Once the pot reaches pressure and the timer starts, do not open it—the pressure will cook the chicken through and allow all the flavors to meld together.
• When the 9-minute timer completes, allow the pot to naturally release pressure for 10 minutes—this prevents the soup from splattering and the chicken from becoming tough from rapid depressurization. After 10 minutes, carefully move the valve to vent to release any remaining pressure. Remove the lid and, using tongs, carefully lift the cooked chicken breast onto a cutting board. Let it rest for 2-3 minutes, which keeps the meat juicy and easier to shred.
• Add the corn directly to the pot while the broth is still hot and the Instant Pot is open. The residual heat will warm the corn through in about 3-5 minutes without making it mushy. While the corn is warming, shred the rested chicken breast using two forks or your fingers, pulling the meat apart into bite-sized pieces. Return the shredded chicken to the pot and stir gently to distribute it evenly throughout the soup.
• Taste the soup and season with salt and pepper as needed. The enchilada sauce and spices provide significant seasoning, so add salt gradually and taste between additions. Ladle the soup into bowls and serve immediately with your favorite toppings such as tortilla strips, diced avocado, fresh cilantro, lime wedges, or sour cream.