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Instant Pot Chicken Tortilla Soup

A close-up of a bowl of Instant Pot chicken tortilla soup topped with sour cream, cilantro, and tortilla strips.
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A quick and flavorful chicken tortilla soup made in your Instant Pot, perfect for a weeknight meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 cup frozen corn
  • 1 packet taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Optional toppings: tortilla strips, shredded cheese, sour cream, avocado, cilantro, lime wedges

Instructions

  1. Place chicken in the Instant Pot.
  2. Add chicken broth, diced tomatoes, Rotel, black beans, pinto beans, corn, taco seasoning, chili powder, and cumin.
  3. Season with salt and pepper.
  4. Secure the lid and set the valve to sealing.
  5. Cook on high pressure for 10 minutes.
  6. Allow a natural pressure release for 5 minutes, then perform a quick release for any remaining pressure.
  7. Remove chicken and shred it with two forks.
  8. Return shredded chicken to the pot and stir.
  9. Serve hot with your favorite toppings.

Notes

  • For chicken breasts, you may need to add a few extra minutes to the cook time.
  • To avoid a burn notice, ensure there is enough liquid in the pot.
  • Adjust chili powder and cumin to your spice preference.
  • This soup freezes well for meal prep.

Nutrition

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