Instant Pot Chicken Tortilla Soup: A Flavorful Fiesta in Minutes!
Chicken tortilla soup is a classic comfort food, brimming with flavor and customizable to your liking. This Instant Pot version makes it incredibly easy and quick to prepare, perfect for busy weeknights or when you crave a hearty, satisfying meal without spending hours in the kitchen. Say goodbye to simmering for hours – the Instant Pot delivers tender chicken and a rich, flavorful broth in a fraction of the time. Get ready for a fiesta of flavors with this simple yet delicious recipe!
Why You’ll Love This Instant Pot Chicken Tortilla Soup
* **Speed and Convenience:** The Instant Pot drastically reduces cooking time compared to traditional stovetop methods.
* **Flavorful and Customizable:** This recipe is a base you can easily adapt to your preferences by adding different vegetables, spices, and toppings.
* **Healthy and Hearty:** Packed with protein, vegetables, and fiber, this soup is a nourishing and filling meal.
* **Easy Cleanup:** The Instant Pot’s one-pot design means less mess to clean up.
* **Perfect for Meal Prep:** This soup stores well and tastes even better the next day, making it ideal for meal prepping.
## Ingredients You’ll Need
Here’s a breakdown of the ingredients required for this delicious Instant Pot Chicken Tortilla Soup:
* **Chicken:** 1.5-2 pounds boneless, skinless chicken breasts or thighs. You can use either, but thighs will result in a richer flavor.
* **Aromatics:** 1 large yellow onion, chopped; 2-3 cloves garlic, minced; 1-2 jalapeños, seeded and minced (optional, for heat).
* **Vegetables:** 1 red bell pepper, chopped; 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can corn, drained (or 1 cup frozen corn); 1 (10-ounce) can diced tomatoes and green chilies (such as Rotel), undrained.
* **Broth:** 6 cups chicken broth or stock. Low-sodium is recommended so you can control the salt level.
* **Spices:** 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; ½ teaspoon dried oregano; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper (or to taste); 1 bay leaf.
* **Lime Juice:** 2 tablespoons fresh lime juice, to brighten the flavors at the end.
* **Toppings (optional):** Tortilla chips, avocado, shredded cheese (cheddar, Monterey Jack, or queso fresco), sour cream or Greek yogurt, cilantro, lime wedges, hot sauce.
## Step-by-Step Instructions: Making Chicken Tortilla Soup in the Instant Pot
Follow these detailed steps to create a flavorful and satisfying chicken tortilla soup using your Instant Pot.
**Step 1: Sauté the Aromatics**
* Turn on your Instant Pot and select the “Sauté” function. Adjust to “Normal” or “Medium” heat.
* Add 1 tablespoon of olive oil (or your preferred cooking oil) to the Instant Pot.
* Once the oil is hot, add the chopped onion and cook for 3-5 minutes, or until softened and translucent.
* Add the minced garlic and jalapeño (if using) and cook for another minute, until fragrant. Be careful not to burn the garlic.
**Step 2: Add the Remaining Ingredients**
* Add the chopped bell pepper, black beans, corn, diced tomatoes and green chilies (Rotel), chicken broth, chili powder, cumin, smoked paprika, oregano, salt, pepper, and bay leaf to the Instant Pot.
* Stir well to combine all the ingredients.
**Step 3: Add the Chicken**
* Place the chicken breasts or thighs on top of the vegetable mixture in the Instant Pot.
* Ensure the chicken is submerged in the broth as much as possible. If needed, add a little more broth.
**Step 4: Pressure Cook**
* Secure the Instant Pot lid, ensuring the steam release valve is set to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time for:
* **Chicken Breasts:** 10-12 minutes
* **Chicken Thighs:** 12-15 minutes
* The Instant Pot will take some time to come to pressure before the cooking time starts. This is normal.
**Step 5: Natural Pressure Release (NPR)**
* Once the cooking time is complete, allow the Instant Pot to release pressure naturally for 10 minutes. This means you don’t touch the steam release valve.
* After 10 minutes, carefully quick-release any remaining pressure by moving the steam release valve to the “Venting” position. Be cautious of the hot steam.
* Wait for the pressure to fully release and the float valve to drop before opening the Instant Pot lid.
**Step 6: Shred the Chicken**
* Carefully remove the chicken from the Instant Pot using tongs and place it on a cutting board.
* Use two forks to shred the chicken into bite-sized pieces.
**Step 7: Return Chicken and Add Lime Juice**
* Return the shredded chicken to the Instant Pot.
* Stir in the fresh lime juice to brighten the flavors of the soup.
* Remove the bay leaf.
**Step 8: Serve and Enjoy!**
* Ladle the Instant Pot Chicken Tortilla Soup into bowls.
* Garnish with your favorite toppings, such as tortilla chips, avocado, shredded cheese, sour cream, cilantro, and lime wedges.
* Serve immediately and enjoy!
## Tips and Variations for the Best Chicken Tortilla Soup
Here are some helpful tips and ideas for customizing your Instant Pot Chicken Tortilla Soup:
* **Adjust the Spice Level:** If you prefer a milder soup, omit the jalapeño or remove the seeds and membranes before mincing. For a spicier soup, add more jalapeño, a pinch of cayenne pepper, or a dash of your favorite hot sauce.
* **Add More Vegetables:** Feel free to add other vegetables like diced zucchini, carrots, or celery to the soup. Add them along with the bell pepper.
* **Use Different Beans:** Pinto beans or kidney beans can be substituted for black beans, depending on your preference.
* **Make it Creamy:** For a creamier soup, stir in a dollop of sour cream or Greek yogurt into each bowl before serving, or blend a portion of the soup with an immersion blender.
* **Smoked Flavor:** Add a teaspoon of liquid smoke to the soup for a deeper, smoky flavor.
* **Thicken the Soup:** If you prefer a thicker soup, you can remove about a cup of the soup and blend it with an immersion blender or in a regular blender. Then, stir the blended soup back into the pot.
* **Use Rotisserie Chicken:** Save time by using pre-cooked rotisserie chicken. Shred the chicken and add it to the Instant Pot after pressure cooking the other ingredients. Just heat through for a few minutes on the sauté setting.
* **Make it Vegetarian:** Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version. You can add more beans or vegetables to make it heartier.
* **Add Rice or Quinoa:** For an even more substantial soup, add ½ cup of cooked rice or quinoa to the Instant Pot along with the other ingredients.
* **Make it a Taco Soup:** Add a packet of taco seasoning to the soup for a taco-inspired flavor.
* **Broth Choice Matters:** High-quality chicken broth will make a big difference in the overall flavor of your soup. If you have homemade broth, use it!
* **Don’t Overcook the Chicken:** Overcooked chicken can become dry and tough. Follow the recommended cooking times for chicken breasts and thighs to ensure it stays tender.
* **Toast the Spices:** For a deeper, more complex flavor, toast the chili powder, cumin, and smoked paprika in a dry skillet over medium heat for a minute or two before adding them to the Instant Pot. Be careful not to burn them.
* **Fresh Herbs:** Stir in some chopped fresh cilantro or parsley at the end of cooking for added freshness.
* **Corn Tortillas:** For an extra touch of authenticity, cut corn tortillas into thin strips and bake or fry them until crispy to use as toppings.
* **Freezing Instructions:** Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
* **Reheating Instructions:** Reheat the soup on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth if needed to thin it out.
## Serving Suggestions
Chicken Tortilla Soup is a versatile dish that can be served in many ways. Here are some serving suggestions:
* **As a Starter:** Serve a smaller portion of the soup as a flavorful starter to a Mexican-themed meal.
* **As a Main Course:** Serve a generous bowl of soup with your favorite toppings for a satisfying and complete meal.
* **With a Side Salad:** Pair the soup with a simple side salad for a light and healthy lunch or dinner.
* **With Quesadillas or Tacos:** Serve the soup alongside quesadillas or tacos for a Mexican feast.
* **At a Party:** Chicken Tortilla Soup is a great option for parties and gatherings. Keep it warm in a slow cooker and let guests customize their toppings.
## Common Questions About Instant Pot Chicken Tortilla Soup
Here are some frequently asked questions about making chicken tortilla soup in the Instant Pot:
* **Can I use frozen chicken?**
Yes, you can use frozen chicken breasts or thighs. However, you will need to increase the cooking time by about 5-10 minutes.
* **Can I make this soup without an Instant Pot?**
Yes, you can make this soup on the stovetop. Sauté the aromatics in a large pot, then add the remaining ingredients. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the chicken is cooked through. Shred the chicken and return it to the pot.
* **How long does the soup last in the refrigerator?**
The soup will last for 3-4 days in the refrigerator when stored in an airtight container.
* **Can I add cream cheese to make it creamier?**
Yes, you can add a few ounces of cream cheese to the soup after pressure cooking for extra creaminess. Stir it in until melted.
* **What if I don’t have diced tomatoes and green chilies (Rotel)?**
You can use a can of plain diced tomatoes and add a can of chopped green chilies or a pinch of red pepper flakes for heat.
* **Can I use a whole chicken instead of chicken breasts or thighs?**
Yes, you can use a whole chicken. Increase the cooking time to 25-30 minutes. After pressure cooking, remove the chicken, shred the meat, and return it to the pot. Be sure to remove the bones and skin.
* **The soup is too thick. What can I do?**
Add more chicken broth to thin it out to your desired consistency.
* **The soup is too bland. What can I do?**
Add more salt, pepper, chili powder, or cumin to taste. A squeeze of lime juice can also brighten the flavors.
* **My Instant Pot keeps giving me a burn notice. What am I doing wrong?**
Make sure there is enough liquid in the Instant Pot and that nothing is stuck to the bottom of the pot. Deglaze the bottom of the pot after sautéing the aromatics by scraping up any browned bits with a wooden spoon. Also, ensure that the diced tomatoes are not directly on the bottom of the pot.
* **Can I use bone-in chicken?**
Yes, bone-in chicken thighs or drumsticks will add more flavor to the soup. You may need to increase the cooking time slightly. Be sure to remove the bones after cooking and before shredding the chicken.
## Instant Pot Chicken Tortilla Soup Recipe Card
**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes (including pressure build-up and release)
**Ingredients:**
* 1.5-2 pounds boneless, skinless chicken breasts or thighs
* 1 large yellow onion, chopped
* 2-3 cloves garlic, minced
* 1-2 jalapeños, seeded and minced (optional)
* 1 red bell pepper, chopped
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can corn, drained (or 1 cup frozen corn)
* 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
* 6 cups chicken broth or stock
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon smoked paprika
* ½ teaspoon dried oregano
* ½ teaspoon salt (or to taste)
* ¼ teaspoon black pepper (or to taste)
* 1 bay leaf
* 2 tablespoons fresh lime juice
* Toppings: Tortilla chips, avocado, shredded cheese, sour cream, cilantro, lime wedges, hot sauce (optional)
**Instructions:**
1. Turn on your Instant Pot and select the “Sauté” function. Add 1 tablespoon of olive oil.
2. Add the chopped onion and cook for 3-5 minutes, until softened. Add the garlic and jalapeño (if using) and cook for 1 minute, until fragrant.
3. Add the bell pepper, black beans, corn, diced tomatoes and green chilies, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, pepper, and bay leaf. Stir well.
4. Place the chicken on top of the vegetable mixture. Ensure the chicken is mostly submerged in the broth.
5. Secure the Instant Pot lid, ensuring the steam release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time for:
* Chicken Breasts: 10-12 minutes
* Chicken Thighs: 12-15 minutes
6. Allow the Instant Pot to release pressure naturally for 10 minutes, then quick-release any remaining pressure.
7. Carefully remove the chicken from the Instant Pot and shred it with two forks.
8. Return the shredded chicken to the Instant Pot. Stir in the fresh lime juice and remove the bay leaf.
9. Ladle the soup into bowls and garnish with your favorite toppings. Serve immediately.
**Notes:**
* Adjust the spice level by adding more or less jalapeño.
* Add other vegetables like zucchini, carrots, or celery.
* Use rotisserie chicken to save time. Add it after pressure cooking and heat through.
* For a vegetarian version, omit the chicken and use vegetable broth.
Enjoy this easy and delicious Instant Pot Chicken Tortilla Soup! It’s a guaranteed crowd-pleaser and a perfect meal for any occasion.