Easy, 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.

How to Make Instant Pot Chicken Tortilla Soup

1. Saute onions and garlic in the pot.
2. Add the chicken breasts, broth, Better than Bouillon, taco seasoning, and tomato paste to the pot.
3. Close and seal.
4. Pressure cook.
5. Remove the chicken and shred. Return the chicken to the pot.
6. Stir and serve.

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. 

How Long Do Chicken Breasts Need to Cook

Size really matters when determining how long your chicken breasts will need to cook. 

You determine cook time based on size of individual breasts, not total pounds. 

• 6-ounce chicken breasts 6-8 minutes 
• 8-ounce chicken breasts 7-9 minutes 
• 10-ounce chicken breasts 8-10 minutes 

You can read more about How to Cook Chicken Breasts in the Instant Pot here.

Can You Use Rotisserie Chicken?

Yes, in fact, that would save some time with this recipe. Simply skip the steps pertaining to the chicken.

Recipe Tips

• If you wish to make this low-carb and keto, simply omit the beans and tortilla! If strict keto, omit the corn as well.
• 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.

More Instant Pot Soup Recipes

Instant Pot Split Pea Soup
Instant Pot Broccoli Cheddar Soup
Instant Pot Baked Potato Soup
Instant Pot Black Bean Soup
Instant Pot Chicken and Dumplings
Instant Pot French Onion Soup

More Instant Pot Recipes:

Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Baked Creamed Cheesy Corn with Ham
Instant Pot Green Bean Casserole
Instant Pot Pumpkin Spice Sweet Potato Soup
Instant Pot Homemade Cranberry Sauce
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Steak Tacos

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5 from 17 votes

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.

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Course dinner, lunch

Cuisine Mexican

Keyword chicken tortilla soup in Instant Pot, Instant Pot chicken tortilla soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Calories 339kcal

Author Brandi Crawford

Cook ModePrevent your screen from going dark

Ingredients

• 1 cup chopped onion
• 3 garlic cloves chopped
• 1 pound skinless chicken breasts
• 1/3 cup tomato paste
• 32 oz low-sodium chicken broth
• 1 tablespoon Better Than Bouillon Chicken Flavor
• 1 cup frozen whole kernel corn
• 1 14.5oz can low-sodium black beans
• 1 14.5oz can diced tomatoes and chilis I used Rotel
• 1/2 fresh lime juice of
• shredded cheddar cheese
• tortilla strips
• chopped cilantro

Homemade Taco Seasoning

• 1 1/2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon red pepper optional for spicy
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• salt and pepper to taste

Instructions

• Place the Instant Pot on the saute function. Add the onions and garlic to the pot. Cook for 2-3 minutes until fragrant.
• Add the chicken breasts, chicken broth, Better than Bouillon, taco seasoning, and tomato paste to the Instant Pot.
• Close the pot and seal. Place the Instant Pot on Manual > High Pressure Cooking for 10 minutes.
• Allow the steam to naturally release for 10 minutes instead of performing a quick release.
• Remove the lid. Remove the chicken from the pot and shred using a knife and fork.
• Return the chicken to the pot. Place the Instant Pot on the saute function.
• 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.
• Serve in soup bowls. Top with tortilla strips, cilantro, and shredded cheese.

Video

Notes

• Additional topping ideas: sliced avocado, reduced-fat sour cream, plain, non-fat Greek yogurt (protein sour cream replacement), guacamole, jalapenos.
• If you prefer to use store-bought taco seasoning, use 1/4-1/2 of the packet.
• Cooking time noted includes the estimated time for the Instant Pot to come to pressure.
• If your soup is too salty you can dilute it with small doses of water.
• If you want to make the soup keto friendly, omit the beans and corn. Top with Parmesan Cheese Crisps or pork rinds.

Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Instant Pot

Freezer Soup Molds

Nutrition (displayed with net carbs)

Serving: 1bowl | Calories: 339kcal | Carbohydrates: 22g | Protein: 30g | Fat: 8g

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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.