Description
A quick, flavorful, and comforting Instant Pot chicken tortilla soup that tastes like it simmered all day but is ready in under 45 minutes. Perfect for weeknight dinners, this recipe is flexible, freezes well, and is packed with authentic Mexican spices.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 4–5 cloves garlic, minced
- 1 medium red bell pepper, diced
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes (do not drain)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil (for sautéing)
- Salt and pepper to taste
Instructions
- Turn the Instant Pot to ‘Sauté’ mode. Add olive oil and heat until hot.
- Add diced onion and red bell pepper. Cook for 3-4 minutes until softened.
- Add minced garlic, cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant, stirring constantly.
- Pour in chicken broth and scrape the bottom of the pot to release any browned bits (deglaze).
- Add chicken breasts, diced tomatoes with juices, rinsed black beans, and corn. Stir to combine.
- Lock the lid and set the valve to ‘Sealing’. Select ‘Pressure Cook’ or ‘Manual’ on High for 10 minutes.
- Allow the pressure to release naturally for 10 minutes, then carefully vent any remaining pressure.
- Remove chicken and shred using two forks. Return shredded chicken to the pot.
- Stir in fresh lime juice. Taste and add salt, pepper, or jalapeños as desired.
- Serve hot with toppings like tortilla chips, avocado, sour cream, cheese, and cilantro.
Notes
Ensure you deglaze the pot thoroughly after sautéing to prevent a ‘Burn’ warning. For a vegetarian version, swap chicken for chickpeas or extra beans and use vegetable broth. If using frozen chicken, increase cook time to 15 minutes. The soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 320
- Sugar: 6
- Sodium: 680
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 8
- Protein: 28
Keywords: Instant Pot, Chicken Tortilla Soup, Pressure Cooker, Mexican Soup, Weeknight Dinner, Easy Recipe, Gluten-Free, Meal Prep