Instant Pot Chicken Tortilla Soup
Make a delicious spicy soup with the ease of your electric pressure cooker!
With the cool Montreal weather, making Instant Pot Chicken Tortilla Soup was naturally next on the list given my love for Mexican and Tex-Mex recipes.
Our kitchen has recently been overrun with soups of every kind and I couldn’t be happier, because a hearty warm soup is always welcome at the end of a long day.
As with most soups using the Instant Pot, the preparation is pretty simple. Once you are done sautéing a couple of ingredients, you’re ready to add in the remaining ingredients to get this amazing chicken soup on the way.
Ingredient for Instant Pot Chicken Tortilla Soup
- Skinless, boneless chicken breast
- Chicken broth
- Black beans
- Canned tomatoes
- Canned jalapenos slices (You can also use a fresh small jalapeno, deseed if you do not like too much spice)
- Corn
- Onion
- Garlic
- Oil of choice (I’m using my favorite, Olive Oil)
- Spices: Salt, Chili powder, Cumin, smoked Paprika
*I am using homemade pickled jalapenos (seeds in) so the soup has a nice kick to it. The spice level can be brought down by reducing the number of jalapenos if your jalapenos are very spicy. The sour cream is also excellent for that purpose.
Toppings:
- Lime
- Sour cream
- Cilantro (not just for garnish, it really brings something extra to this particular soup)
- Corn tortilla (or store-bought tortilla chips)
- Shredded cheese (optional)
Chicken Tortilla Soup Cooking Instructions
- Turn your Instant Pot onto Sauté mode and add in your oil
- Once heated, add your diced onion, a pinch of salt, and sauté for roughly 4-5 minutes, stirring often
- Once softened and getting golden, add in your pressed garlic and sauté for 1 minute (don’t forget to stir)
- Add in your spices and fry them for just about a minute (things will get dry and clumpy, that’s normal but keep stirring)
- Add in your tomatoes and use the tomato juice to deglaze the bottom of the pan (basically loosen all the dry yummy pieces from the bottom)
- Add in your remaining ingredients (jalapenos, chicken, corn, and beans, broth)
- Place your lid on the Instant pot, lock it, and set to sealing mode
- Set your pot to 10 minutes on Manual or High-Pressure mode (depending on your model)
- When finished, best to allow for a Natural Release to prevent the risk of the chicken being tough. If you are in a rush you can of course do a Manual Release, your meat may just be less tender (which is actually the way we prefer it).
- Remove your chicken to shred it and then return it to the pot.
- Salt to taste.
- Serve each bowl with some chopped cilantro, fresh lime to squeeze, a dollop of sour cream (a great cooling agent when eating spicy foods), some yummy tortilla strips, and some shredded cheese (preferable a Mexican blend).
Don’t skip on the cilantro and lime.
If you want to make your own homemade tortilla strips, just grab some corn or flour tortillas and fry them up for a couple of minutes on each side in the frying pan with some olive or vegetable oil on medium heat.
You some paper towels to blot away any excess oil and splice into the strips.
Tortilla Soup Leftover Suggestions
Depending on how large your family is, you may have quite a bit of leftover soup. After enjoying our soup for two meals, I drained most of the juice out added in some rice.
Add your mixture inside some corn or flour tortillas with some cheese and you’ve got yourself some easy burritos.
I was a little naughty and gave my burritos a quick pan fry with some olive oil for a crispy exterior. I served with some sour cream and salsa.
Other Easy Instant Pot Recipes
INSTANT POT CHICKEN STROGANOFF
EASY KOREAN MEATBALLS (INSTANT POT)
CHICKPEA AND TOMATO CURRY (INSTANT POT)
THAI CURRY ZUCCHINI AND PEA SOUP (INSTANT POT)
EASY VEGAN LENTIL SWEET POTATO CURRY (INSTANT POT)
INSTANT POT CHICKEN TORTILLA SOUP
Equipment
- Instant Pot
- Pressure Cooker
Ingredients
- 1 lb Chicken breast (skinless, boneless) 2-3 breast
- 32 oz Chicken broth (Using recuded sodium)
- 15 oz Black beans
- 15 oz Corn (can use forzen as well)
- 2 14.5 oz cans Diced tomatoes (juice as well)
- 10 oz Tomatoes with green chilis
- 2 tbsp Diced japalenos rings
- 1 small-medium Onion
- 1 tbsp Crush garlic (roughly 4-6 gloves depending on size)
- 1 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Salt to taste
Instructions
- Turn your Instant Pot onto Sauté mode and add in your oil
- Once heated, add your diced onion, a pinch of salt, and sauté for roughly 4-5 minutes, stirring often.
- Once softened and getting golden, add in your pressed garlic and sauté for 1 minute (don't forget to stir)
- Add in your spices and fry them for just about a minutes (things will get dry and clumpy, that's normal, just make sure to stir the pot)
- Add in your tomatoes and use their fluid to deglaze the bottom of the pan (basically loosen all the dry yummy pieces from the bottom)
- Add in your remaining ingredients (jalapenos, chicken, corn, and beans, broth)
- Place your lid on the Instant pot, lock, and set to sealing mode.
- Set your pot to 10 minutes on Manual or High-Pressure mode (depending on your model)
- When finished, best to allow for a Natural Release to prevent the risk of the chicken being tough. If you are in a rush you can of course do a Manual Release, your meat may just be less tender (which is actually the way we prefer it).
- Remove your chicken to shred it and then return it to the pot.
- Salt to taste. Serve each bowl with some chopped cilantro, fresh lime to squeeze, a dollop of sour cream (a great cooling agent when eating spicy foods), some yummy tortilla strips, and some shredded cheese (preferable a Mexican blend).