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The Ultimate 30-Minute Instant Pot Chicken Tortilla Soup

Close-up of a white bowl filled with vibrant Instant Pot Chicken Tortilla Soup, topped with shredded chicken, black beans, tomatoes, cilantro, and tortilla strips.
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Make flavorful, shredded chicken tortilla soup quickly using your Instant Pot. This one-pot recipe delivers rich taste with minimal hands-on time.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 4 cups low sodium chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • Optional garnishes: Tortilla strips, shredded Monterey Jack cheese, avocado, sour cream, cilantro

Instructions

  1. Set your Instant Pot to the Sauté function and add the olive oil. Add the chopped onion and bell pepper 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, black beans, diced tomatoes, Rotel, 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. Cook on Manual/Pressure Cook setting on High Pressure for 10 minutes.
  4. When the cooking cycle finishes, allow the pressure to naturally release for 5 minutes, then carefully quick release any remaining pressure.
  5. Remove the chicken breasts to a cutting board and shred them using two forks. Return the shredded chicken to the soup.
  6. Stir in the fresh lime juice. Taste the soup and adjust salt and pepper if needed.
  7. Ladle the soup into bowls and top with your desired garnishes like tortilla strips, cheese, avocado, and cilantro.

Notes

  • For a thicker broth, remove about 1 cup of the soup liquid, mix 1 tablespoon of cornstarch into it until smooth, and then stir this slurry back into the hot soup after shredding the chicken. Allow it to simmer on the Sauté function for 2 minutes to thicken.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • You can use pre-cooked rotisserie chicken; skip the pressure cooking step, add the shredded chicken at the end, and simmer on the Sauté function for 5 minutes to heat through.

Nutrition

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