Instant Pot Chicken Tortilla Soup (Printable version)

Comforting Mexican-inspired soup with tender chicken, beans, and vegetables simmered in a spiced broth.

# What you need:

→ Proteins

01 - 1 pound boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño pepper, seeded and diced
06 - 1 cup corn kernels, fresh or frozen
07 - 1 can diced tomatoes with juice, 14.5 ounces

→ Beans

08 - 1 can black beans, 15 ounces, drained and rinsed

→ Liquids and Seasonings

09 - 4 cups low-sodium chicken broth
10 - 1 tablespoon tomato paste
11 - Juice of 1 lime
12 - 1 teaspoon chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon dried oregano
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - Oil for sautéing

→ Optional Toppings

19 - Tortilla strips or tortilla chips
20 - Sliced avocado
21 - Fresh cilantro, chopped
22 - Shredded cheese
23 - Sour cream
24 - Lime wedges

# Steps to follow:

01 - Set the Instant Pot to Sauté mode and add a splash of oil. Cook the diced onion, minced garlic, and bell pepper for 2 to 3 minutes until softened.
02 - Stir in tomato paste, chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
03 - Add the chicken, diced tomatoes with juice, black beans, corn, and chicken broth to the pot. Stir thoroughly to combine all ingredients.
04 - Secure the lid and set the valve to Sealing position. Set to Pressure Cook on High for 10 minutes.
05 - Allow natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
06 - Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
07 - Stir in lime juice and adjust seasoning to taste.
08 - Ladle soup into bowls and top with tortilla strips, avocado, cilantro, cheese, sour cream, and lime wedges as desired.

# Expert tips:

01 -
  • Real depth of flavor develops in minutes instead of the usual hours of simmering, making weeknight dinners feel less rushed.
  • Everything cooks in one pot, so cleanup is minimal and your kitchen doesn't smell like onions for three days.
  • The recipe flexes easily—add spice, swap beans, go vegetarian—without losing its soul.
02 -
  • Don't skip the sauté step, even though you're using an Instant Pot; those first few minutes of cooking vegetables and blooming spices create a foundation that pressure cooking alone can't replicate.
  • The natural pressure release for 5 minutes matters—quick-releasing immediately can result in stringy chicken and a less cohesive broth, so patience here pays off.
03 -
  • For deeper, smokier flavor, add a canned chipotle in adobo sauce or a dash of hot sauce after cooking; start with a small amount and taste as you go.
  • If you want extra richness, stir in a splash of heavy cream or coconut milk just before serving, which transforms the soup entirely without requiring a new recipe.
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