instapot chicken tortilla soup recipe
The Best instapot chicken tortilla soup recipe
This recipe for Instapot chicken tortilla soup is one of those simple, foolproof dishes that always comes together just right the first time. I’ve been making it for years, and it’s the kind of meal that feels like a hug for your taste buds—comforting without being heavy, packed with flavor without being complicated. There’s something about the way the tender chicken melts into the broth, the crispy tortilla chips adding that perfect crunch, and the fresh veggies brightening everything up that makes it feel like a real home-cooked meal. It’s not just quick; it’s efficient, too, because the pressure cooker does most of the work, so you can spend less time stirring and more time enjoying it.
My kids love it, too—especially when it’s served with a side of warm tortillas and a dollop of sour cream. It’s that kind of dish that feels like a treat but isn’t. Whether it’s a weeknight dinner or a casual weekend meal, it never disappoints. And honestly, it’s one of those recipes that feels like a celebration—whether you’re feeding a big family or just yourself. The Instapot makes it easy to prep ahead, so you can have a hearty soup ready in under an hour, and the health benefits are pretty solid, too. It’s got lean protein from the chicken, fiber from the veggies, and all the nutrients you’d want in a meal without the extra calories from heavy sauces or fried extras. Plus, the flavors are so balanced—savory, slightly tangy, and fresh—that it never feels like a chore to eat. It’s the kind of recipe that makes you want to make it again and again.
Instant Pot Chicken Tortilla Soup
A flavorful and comforting Instant Pot Chicken Tortilla Soup packed with tender chicken, fresh vegetables, and warm spices. Perfect for a quick yet satisfying meal.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup chicken broth
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 bay leaf
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen green chiles, thawed
- 8 small corn tortillas, cut into strips
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped cilantro
- 1 lime, juiced
- 1/4 cup chopped red onion
👨🍳Directions
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1 In the Instant Pot, combine chicken, chicken broth, oregano, smoked paprika, and bay leaf. Seal and cook on High Pressure for 10 minutes, then let the pressure release naturally for 10 minutes.
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2 While the chicken cooks, sauté onion, garlic, bell pepper, and zucchini in a pot over medium heat until softened (5-6 mins). Add corn, diced tomatoes (with juice), black beans, and green chiles. Simmer for 5 minutes.
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3 Once the chicken is done, shred it using two forks. Stir the shredded chicken into the vegetable mixture. Season with salt and pepper to taste.
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4 Pour the soup into a large pot or transfer to a serving bowl. Layer tortilla strips on top, sprinkle with cheese, cilantro, lime juice, and chopped red onion.
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5 Serve hot, garnished with additional cilantro, lime wedges, and a dollop of sour cream if desired.
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🔧Equipment
- Instant Pot
- Large pot or saucepan
- Mixing bowls
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Chicken Tortilla Soup Works
This recipe is always a lifesaver for me because it’s simple enough to make ahead and reheat, yet it feels special when served to a crowd. Whether it’s a quick weeknight dinner or a make-ahead staple for family gatherings, the flavors come together perfectly without fuss, and the tortillas stay soft even after hours in the fridge. It’s the kind of dish that feels comforting and homestyle, making it a reliable go-to for any occasion where you want something hearty and easy to share.
❓ Frequently Asked Questions About Instant Pot Chicken Tortilla Soup
What is the best way to prepare the chicken for the Instapot chicken tortilla soup?
For the best flavor and tenderness, use boneless, skinless chicken breasts or thighs. Cut them into bite-sized pieces and season with salt, pepper, and a pinch of garlic powder or onion powder before adding them to the Instant Pot. Cook them with the soup ingredients to ensure even cooking and maximum flavor infusion.
Can I use any type of tortillas for this recipe?
Yes, you can use any type of tortilla—flour tortillas, corn tortillas, or even small baked tortilla chips for crunch. For a traditional taste, flour tortillas are a classic choice, but corn tortillas add a slightly different texture. Just keep in mind that corn tortillas may soften more quickly in the soup.
What can I substitute if I don’t have canned tomatoes?
If you don’t have canned tomatoes, you can use fresh tomatoes (about 2–3 cups diced) or a mix of tomato sauce and crushed tomatoes. For extra depth, add a splash of tomato paste (2–3 tbsp) along with the other ingredients. Fresh tomatoes will give a brighter, fresher flavor.
How long should I cook the soup in the pressure cooker?
Most recipes for Instant Pot chicken tortilla soup call for 8–10 minutes on high pressure after adding all ingredients. Once the pressure releases naturally (not quick-release), let it sit for an additional 5 minutes before opening to ensure the flavors meld properly.
Can I make this soup ahead of time and reheat it?
Yes, you can prepare the soup in advance and store it in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop or in the microwave until hot, adding a splash of broth or water if needed to loosen the consistency. For best texture, stir in a few tortilla chips before serving.
