Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

The quickest Chicken Tortilla Soup made in under 20 minutes using your Instant Pot!

Delicious and healthy, loaded with chicken and veggies, this soup will warm you to your bones.

Topping ideas

Add some interesting toppings to make this Instant Pot chicken tortilla soup even better! Here are some options:



Sour cream

Cheddar cheese

Instant Pot Chicken Tortilla Soup Recipe Video

How to serve?

This Chicken Tortilla Soup is a wholly complete & amazing meal with lots of veggies.

But you can try it with some Rosemary Bread or Cornbread.

Instant Pot Chicken Tortilla Soup

Can I store the leftovers?

It's less likely that you'll have any left 😉

But if you do then freeze your Chicken Tortilla Soup in an air-tight container.

Can I reheat?

This soup reheats beautifully!.

Just boil the exact amount you want to eat fresh while you defrost your soup.

How to make Instant Pot Chicken Tortilla Soup

Gather the ingredients.

Instant Pot Chicken Tortilla Soup

Saute the Pot for 3 minutes then add olive oil and previously chopped onion into the Instant Pot.

Instant Pot Chicken Tortilla Soup

Now add all the vegetables we have prepared previously.

Instant Pot Chicken Tortilla Soup

Add a can of diced tomatoes and the chicken breasts.

Instant Pot Chicken Tortilla Soup

Now we will add the spices mentioned in the recipe, chicken broth, and set the pot to High Pressure for 12 minutes.

Instant Pot Chicken Tortilla Soup

Do a Quick Release afterward.

Take the chicken out and shred.

Instant Pot Chicken Tortilla Soup

Dish out the soup in a bowl and add Tortilla Strips & all the toppings.

Serve hot 🙂

Instant Pot Chicken Tortilla Soup

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Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

A healthy and comforting soup full of chicken, vegetables and delicious flavors.
4.34 from 3 votes
Print Pin Rate
Course: dinner, lunch, Main Course, Soup, soups
Cuisine: Mexican, modern
Keyword: Instant Pot Chicken Tortilla Soup, Mexican tortillas, soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Corrie


  • 2 tablespoon olive oil
  • 4 garlic cloves minced
  • ½ onion chopped
  • 2 carrots chopped
  • 1 cup celery chopped
  • 1 Jalapeno diced
  • 1 poblano chili chopped
  • 1 can diced tomatoes
  • 2 lb chicken breasts
  • 1 cup black beans
  • 2 cup chicken broth
  • 2 lime juiced
  • salt to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • tortilla strips to taste, for serving
  • cheddar cheese to taste, for serving
  • sour cream to taste, for serving
  • avocado to taste, for serving
  • cilantro to taste, for serving


  • Press "saute" and add olive oil.
  • Add onion and saute for 1 minute.
  • Add garlic, carrot and celery and saute for 2 mor minutes.
  • Add diced tomatoes, chili, chicken breast, black beans, chicken broth , lime juice, salt, chili powder, cumin, and oregano and stir well.
  • Close the lid and cook on high pressure for 12 minutes.
  • When cooking time is complete, do a quick pressure release.
  • Take out the chicken and shred it.
  • Pour the soup into a bowl, and add shredded chicken and tortilla strips
  • Add toppings: sour cream, cheddar cheese and avocado to taste.
  • Serve and enjoy 🙂


Calories: 1909kcal Carbohydrates: 107g Protein: 226g Fat: 65g Saturated Fat: 16g Polyunsaturated Fat: 8g Monounsaturated Fat: 31g Trans Fat: 1g Cholesterol: 610mg Sodium: 3204mg Potassium: 6405mg Fiber: 33g Sugar: 26g Vitamin A: 23203IU Vitamin C: 252mg Calcium: 681mg Iron: 17mg


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