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Instant Pot Chicken Tortilla Soup

A close-up of Instant Pot Chicken Tortilla Soup topped with crispy tortilla strips, corn, black beans, and cilantro.
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Make flavorful, tender shredded chicken tortilla soup quickly using your Instant Pot. This recipe is simple and perfect for a weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 cup frozen corn
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Optional toppings: Tortilla strips, avocado, shredded cheese, sour cream, fresh cilantro, lime wedges

Instructions

  1. Set the Instant Pot to the ‘Sauté’ function. Add the olive oil. When hot, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Press ‘Cancel’.
  2. Add the chicken breasts, chicken broth, diced tomatoes, Rotel, corn, black beans, chili powder, cumin, oregano, salt, and pepper to the Instant Pot liner. Do not stir excessively.
  3. Secure the lid and set the valve to ‘Sealing’.
  4. Cook on Manual/Pressure Cook setting on High Pressure for 10 minutes.
  5. When the cooking cycle finishes, allow the pressure to naturally release for 10 minutes, then carefully move the valve to ‘Venting’ to release any remaining pressure (Quick Release).
  6. Open the lid. Remove the chicken breasts to a cutting board and shred them using two forks.
  7. Return the shredded chicken to the soup. Stir everything together. If the broth seems thin, you can set the Instant Pot to ‘Sauté’ again for 5 minutes to reduce slightly.
  8. Ladle the soup into bowls and serve immediately with your preferred toppings, such as crispy tortilla strips.

Notes

  • For crispy tortilla strips, cut corn tortillas into thin strips, toss lightly with oil and salt, and bake at 375°F (190°C) for 10-15 minutes until crisp, or air fry until golden.
  • If you use frozen chicken breasts, increase the pressure cooking time to 12 minutes.
  • Add a squeeze of fresh lime juice to each bowl just before eating to brighten the flavor.

Nutrition

Find it online: https://cookerykings.com/instant-pot-chicken-tortilla-soup/