Instant Pot Chicken Tortilla Soup

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The people have spoken! Instant Pot Chicken Tortilla Soup is in order! When I say the people….I mean YOU people….Stay Snatched readers! I sent out a survey to my loyal Instant Pot recipe readers asking which recipe they would like to see next on the blog. There was an overwhelming response for chicken tortilla soup.

Calories: 339       Fat: 8G      Net Carbs: 22G     Protein: 30G

Instant Pot Chicken Tortilla Soup

Most of the country is dealing with sub-zero temperatures and/or snow right now. We could all use some great comfort food! The best thing about this recipe is that from start to finish you should be able to complete this dish in around 30 minutes. Say what?! Yes, 30 minutes.

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

One of the things that blew me away when I first got my Instant Pot was the ability to produce JUICY shredded chicken in 10 minutes. I made juicy, shredded chicken previously in my slow-cooker. This is still an amazing way to produce shredded chicken. But, when it comes to weeknight dinners, if I didn’t pop in the chicken early that morning before rushing off to work, then there is no shredded chicken that night. 


Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

instant pot chicken tortilla soup

More Instant Pot Recipes:
Instant Pot Apple Pie Steel Cut Oats
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Spinach and Sausage Egg Bites
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Baked Creamed Cheesy Corn with Ham
Instant Pot Green Bean Casserole
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Caramel Apple Cider
Instant Pot Meatball Sliders
Instant Pot Pumpkin Spice Sweet Potato Soup
Instant Pot Homemade Cranberry Sauce
Instant Pot Starbucks Gingerbread Latte

Instant Pot Skinny Pumpkin Spice Latte
Instant Pot Low-Carb Pumpkin Spice Bread
Instant Pot Lasagna
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake

Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

I prefer to pack up my prepped meals in glass food storage containers. I use this food storage set from Amazon. These also work great for freezing meals.

I am starting to swear by Better Than Bouillon! I have been using it in all of my soup recipes. Purchase it here from Amazon.

Here is a link to the colored tortilla strips used in this recipe.
Be sure to check out step by step video instructions here!

Pin this recipe for later here

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is a quick and easy 20-minute pressure cooker recipe with tortilla strips, avocado, Greek yogurt, shredded cheese, black beans, and cilantro. This meal is perfect for weeknight dinners, meal prep, and freezer meals.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 339 kcal
Author Stay Snatched


  • 2 skinless chicken breasts
  • 1 can low-sodium black beans
  • 1 cup frozen whole kernel corn
  • 1 can diced tomatoes and chilis I used Rotel
  • 1/2 lime juice of
  • 32 oz low-sodium chicken broth
  • 1 tbsp Better Than Bouillon Chicken Flavor
  • 1/4 packet Taco Seasoning
  • 1/2 onion chopped
  • 3 garlic cloves chopped
  • 1/3 cup tomato paste
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup tortilla strips
  • 2 tsp cilantro chopped


  1. Place the Instant Pot on the saute function. Add the onions and garlic to the pot. Cook for 2-3 minutes until fragrant.

  2. Add the chicken breasts, chicken broth, Better than Bouillon, taco seasoning, and tomato paste to the Instant Pot.

  3. Close the pot and seal. Place the Instant Pot on Manual > High Pressure Cooking for 10 minutes.

  4. Allow the steam to naturally release for 10 minutes instead of performing a quick release.

  5. Remove the lid. Remove the chicken from the pot and shred using a knife and fork.

  6. Return the chicken to the pot. Place the Instant Pot on the saute function.

  7. Add the corn, beans, Rotel, and lime juice. Stir to combine. Allow the soup to cook for 3-4 minutes until the corn and beans have softened some.

  8. Serve in soup bowls. Top with tortilla strips, cilantro, and shredded cheese.

Recipe Notes

Additional topping ideas: sliced avocado, reduced-fat sour cream, plain, non-fat Greek yogurt (protein sour cream replacement), guacamole, jalapenos.

Cooking time noted includes the estimated time for the Instant Pot to come to pressure.

Instead of using pre-mixed taco seasoning you can make your own using 1 tbsp of chili powder and 1 tsp cumin.

I did not add any additional salt to this recipe. For me, the taco seasoning and Better Than Bouillon Chicken flavor provided enough flavor. If your soup is too salty you can dilute it with small doses of water.