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–+ servings

Instant Pot Chicken Tortilla Soup

This cozy chicken tortilla soup comes together fast in the Instant Pot, delivering bold, smoky flavor in every spoonful. Perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 338 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1.5 lb Boneless Skinless Chicken Breasts
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1 Jalapeño, seeded and diced
  • 14.5 oz Fire Roasted Diced Tomatoes
  • 15 oz Black Beans, drained and rinsed
  • 1 cup Frozen Corn
  • 4 cups Chicken Broth
  • 2 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 Lime, juiced
  • 1/4 cup Fresh Cilantro, chopped
  • Tortilla Strips for serving
  • 1 Avocado, diced

Instructions
 

  • Set the Instant Pot to Saute mode and add the olive oil. Saute the diced onion and jalapeño for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds.
  • Pour in the chicken broth and stir, scraping up any bits from the bottom. Add the fire roasted diced tomatoes, black beans, and frozen corn.
  • Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Place the chicken breasts on top. Do not stir them in.
  • Lock the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes.
  • Allow a natural pressure release for 10 minutes, then carefully turn the valve to Venting to release remaining pressure. Remove the lid once the pin drops.
  • Remove the chicken breasts and shred with two forks. Return the shredded chicken to the soup. Stir in the fresh lime juice and chopped cilantro.
  • Ladle into bowls and top with tortilla strips, diced avocado, sour cream, and shredded cheese.

Nutrition

Serving: 1servingCalories: 338kcalCarbohydrates: 30gProtein: 32gFat: 10g
Keyword chicken tortilla soup recipe, instant pot chicken tortilla soup, instant pot soup, pressure cooker soup
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