Instant Pot Chicken Tortilla Soup: A Flavorful Fiesta in Minutes!

Craving a warm, comforting, and incredibly flavorful soup? Look no further than this Instant Pot Chicken Tortilla Soup! This recipe is perfect for busy weeknights, offering a delicious and healthy meal that comes together in a fraction of the time compared to traditional stovetop methods. The Instant Pot magically infuses the chicken with incredible flavor, creating a rich and satisfying broth that’s simply irresistible. Get ready to ditch those canned soups and embrace the vibrant taste of homemade chicken tortilla soup, made easy with your trusty Instant Pot!

Why You’ll Love This Instant Pot Chicken Tortilla Soup

* **Incredibly Flavorful:** The Instant Pot locks in all the delicious flavors, creating a rich and complex broth that tastes like it’s been simmering for hours.
* **Quick and Easy:** Ready in under an hour, this recipe is perfect for busy weeknights.
* **Healthy and Customizable:** Packed with protein and vegetables, this soup can be easily customized to your liking. Add more veggies, adjust the spice level, or use different toppings to create your perfect bowl.
* **One-Pot Wonder:** Less dishes to clean! The entire soup is cooked in the Instant Pot.
* **Budget-Friendly:** Uses affordable ingredients that you likely already have in your pantry.
* **Perfect for Meal Prep:** This soup tastes even better the next day, making it ideal for meal prepping.

Ingredients You’ll Need

Before you start cooking, gather these ingredients:

* **Chicken:** 1.5 – 2 pounds boneless, skinless chicken breasts or thighs (thighs will yield a richer flavor).
* **Onion:** 1 medium yellow onion, chopped.
* **Garlic:** 3-4 cloves garlic, minced.
* **Bell Pepper:** 1 bell pepper (any color), chopped.
* **Canned Tomatoes:** 1 (14.5 ounce) can diced tomatoes, undrained.
* **Canned Black Beans:** 1 (15 ounce) can black beans, rinsed and drained.
* **Canned Corn:** 1 (15 ounce) can corn, drained (or use frozen corn).
* **Chicken Broth:** 6-8 cups chicken broth (low sodium is recommended to control the salt level).
* **Tomato Paste:** 2 tablespoons tomato paste.
* **Chili Powder:** 2 tablespoons chili powder.
* **Cumin:** 1 tablespoon ground cumin.
* **Smoked Paprika:** 1 teaspoon smoked paprika (optional, but adds a nice smoky flavor).
* **Oregano:** 1 teaspoon dried oregano.
* **Salt and Pepper:** To taste.
* **Lime Juice:** 2 tablespoons fresh lime juice, plus wedges for serving.
* **Optional Toppings:** Tortilla strips, shredded cheese (cheddar, Monterey Jack, or Mexican blend), avocado, sour cream or Greek yogurt, cilantro, jalapenos, hot sauce.

Equipment You’ll Need

* **Instant Pot:** A 6-quart or larger Instant Pot is recommended.
* **Cutting Board and Knife:** For chopping vegetables.
* **Measuring Spoons and Cups:** For accurate ingredient measurement.
* **Ladle:** For serving the soup.

Step-by-Step Instructions: Making Instant Pot Chicken Tortilla Soup

Follow these simple steps to create a delicious and satisfying chicken tortilla soup in your Instant Pot:

**Step 1: Prepare the Ingredients**

* Chop the onion and bell pepper.
* Mince the garlic.
* Rinse and drain the black beans and corn (if using canned).

**Step 2: Sauté the Aromatics (Optional but Recommended)**

* Turn your Instant Pot to the “Sauté” function. Add a tablespoon of olive oil or avocado oil (optional, but helps prevent sticking).
* Once the oil is heated, add the chopped onion and bell pepper. Sauté for 3-5 minutes, or until the onion is translucent and the bell pepper is slightly softened.
* Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic.

**Why Sauté?** Sautéing the onions, bell pepper, and garlic before pressure cooking enhances their flavor and adds depth to the soup. This step is optional, but highly recommended for a richer, more complex flavor.

**Step 3: Add the Remaining Ingredients**

* Turn off the “Sauté” function.
* Add the chicken breasts or thighs to the Instant Pot.
* Pour in the diced tomatoes (undrained), black beans, corn, chicken broth, tomato paste, chili powder, cumin, smoked paprika (if using), oregano, salt, and pepper.
* Stir to combine, ensuring the chicken is submerged in the liquid.

**Step 4: Pressure Cook**

* Close the Instant Pot lid and seal the valve.
* Select the “Manual” or “Pressure Cook” function and set the timer for:
* **Chicken Breasts:** 10-12 minutes.
* **Chicken Thighs:** 12-15 minutes.
* The cooking time will depend on the thickness of the chicken. Adjust accordingly.

**Step 5: Natural Pressure Release (NPR) or Quick Release (QR)**

* Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. This helps the chicken retain its moisture.
* After 10 minutes, carefully release any remaining pressure manually by moving the valve to the “Venting” position. Be cautious of the steam!

**Step 6: Shred the Chicken**

* Carefully open the Instant Pot lid.
* Remove the chicken from the pot and place it on a cutting board.
* Use two forks to shred the chicken.

**Step 7: Return the Chicken to the Pot**

* Add the shredded chicken back to the Instant Pot.

**Step 8: Add Lime Juice and Adjust Seasoning**

* Stir in the fresh lime juice.
* Taste the soup and adjust the seasoning as needed. Add more salt, pepper, chili powder, or cumin to your liking.

**Step 9: Serve and Enjoy!**

* Ladle the soup into bowls and garnish with your favorite toppings, such as tortilla strips, shredded cheese, avocado, sour cream or Greek yogurt, cilantro, jalapenos, and hot sauce.
* Serve with lime wedges for squeezing over the soup.

Tips and Variations for the Best Instant Pot Chicken Tortilla Soup

* **For a Thicker Soup:** If you prefer a thicker soup, you can mash some of the black beans with a fork before adding them to the Instant Pot, or use an immersion blender to partially blend the soup after it’s cooked.
* **Spicy Soup:** Add a diced jalapeno or a pinch of cayenne pepper to the soup for extra heat. You can also use a spicier chili powder blend.
* **Smoky Flavor:** Add a teaspoon of smoked paprika or a chipotle pepper in adobo sauce (minced) for a smoky flavor.
* **Vegetarian Option:** Substitute the chicken with 1-2 cans of chickpeas or another type of bean. Use vegetable broth instead of chicken broth.
* **Add More Vegetables:** Feel free to add other vegetables, such as zucchini, carrots, or celery, to the soup.
* **Use Rotisserie Chicken:** For an even quicker option, use shredded rotisserie chicken instead of cooking raw chicken in the Instant Pot. Add the rotisserie chicken after pressure cooking and heat through.
* **Make it Creamy:** Stir in a dollop of sour cream or Greek yogurt into each bowl for a creamy texture.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 2-3 months. Thaw completely before reheating.
* **Toppings Galore:** Don’t be shy with the toppings! They add texture, flavor, and visual appeal to the soup. Get creative with your favorite toppings!
* **Adjust Broth Level:** Depending on how thick you like your soup, adjust the amount of chicken broth used. Start with 6 cups and add more if needed.
* **Don’t Overcook the Chicken:** Overcooked chicken can become dry and tough. Follow the recommended cooking times for the best results.
* **Toast Tortilla Strips:** For extra crispy tortilla strips, toast them in the oven or air fryer before adding them to the soup.

Serving Suggestions

This Instant Pot Chicken Tortilla Soup is a complete meal on its own, but you can also serve it with:

* **Side Salad:** A simple green salad with a vinaigrette dressing.
* **Cornbread:** A classic pairing for soup.
* **Quesadillas:** A cheesy and flavorful accompaniment.
* **Mexican Rice:** A side of Mexican rice complements the flavors of the soup.

Nutritional Information (Approximate)**

(Per serving, without toppings. Nutritional information may vary depending on specific ingredients and portion sizes.)

* Calories: 250-350
* Protein: 25-35g
* Fat: 8-15g
* Carbohydrates: 20-30g
* Fiber: 5-8g

Instant Pot Chicken Tortilla Soup Recipe Card

**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes (including pressure release)

**Ingredients:**

* 1.5 – 2 pounds boneless, skinless chicken breasts or thighs
* 1 medium yellow onion, chopped
* 3-4 cloves garlic, minced
* 1 bell pepper (any color), chopped
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can corn, drained (or use frozen corn)
* 6-8 cups chicken broth (low sodium recommended)
* 2 tablespoons tomato paste
* 2 tablespoons chili powder
* 1 tablespoon ground cumin
* 1 teaspoon smoked paprika (optional)
* 1 teaspoon dried oregano
* Salt and pepper to taste
* 2 tablespoons fresh lime juice, plus wedges for serving
* Optional Toppings: Tortilla strips, shredded cheese, avocado, sour cream or Greek yogurt, cilantro, jalapenos, hot sauce

**Instructions:**

1. Chop the onion and bell pepper. Mince the garlic. Rinse and drain the black beans and corn (if using canned).
2. (Optional) Turn your Instant Pot to the “Sauté” function. Add a tablespoon of oil. Sauté the onion and bell pepper for 3-5 minutes, then add the garlic and sauté for 1 minute.
3. Turn off the “Sauté” function. Add the chicken, diced tomatoes, black beans, corn, chicken broth, tomato paste, chili powder, cumin, smoked paprika (if using), oregano, salt, and pepper to the Instant Pot. Stir to combine.
4. Close the Instant Pot lid and seal the valve. Select the “Manual” or “Pressure Cook” function and set the timer for 10-12 minutes for chicken breasts, or 12-15 minutes for chicken thighs.
5. Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully release any remaining pressure manually.
6. Remove the chicken from the pot and shred it with two forks.
7. Return the shredded chicken to the Instant Pot.
8. Stir in the fresh lime juice. Taste and adjust seasoning as needed.
9. Ladle the soup into bowls and garnish with your favorite toppings. Serve with lime wedges.

Enjoy your delicious and easy Instant Pot Chicken Tortilla Soup!

Conclusion

This Instant Pot Chicken Tortilla Soup recipe is a game-changer for busy weeknights. It’s quick, easy, incredibly flavorful, and packed with healthy ingredients. The Instant Pot does all the work, creating a restaurant-quality soup in a fraction of the time. So, ditch those canned soups and embrace the vibrant taste of homemade chicken tortilla soup. Your taste buds will thank you! Don’t forget to experiment with different toppings and variations to create your perfect bowl of comfort.