Instant Pot Chicken Tortilla Soup (Print Version)

Flavorful Mexican soup with tender chicken, black beans, corn, and spices simmered in the Instant Pot for a comforting hands-off meal.

# Components:

→ 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, seeded and diced
06 - 1 cup corn kernels, fresh or frozen
07 - 1 can (14.5 ounces) diced tomatoes with juices

→ Beans

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

→ Liquids

09 - 4 cups low-sodium chicken broth
10 - 1 tablespoon tomato paste
11 - Juice of 1 lime

→ Spices and Seasonings

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, or to taste
17 - 1/2 teaspoon black pepper

→ Toppings

18 - Tortilla strips or chips
19 - Sliced avocado
20 - Chopped fresh cilantro
21 - Shredded cheese
22 - Sour cream
23 - Extra lime wedges

# Method:

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

# Expert Advice:

01 -
  • It's genuinely hands-off once you hit pressure cook, leaving you free to unwind or prep other things.
  • The flavor is bright and complex despite the minimal effort, thanks to the way spices bloom in the sauté phase.
  • It feeds a crowd without making you feel like you slaved away, which is my favorite kind of cooking magic.
02 -
  • If you skip the sauté step and just dump everything in, the soup tastes one-dimensional—those first few minutes of browning really do matter.
  • Don't use salted chicken broth as your base; you'll end up over-seasoning and can't take it back.
  • The natural pressure release is worth the patience; it keeps the chicken from becoming tough and stringy.
03 -
  • Make a double batch and freeze half in individual containers; it thaws beautifully and means future you gets a free dinner on a busy night.
  • If you forget to seed the jalapeño and the soup ends up spicier than planned, a dollop of sour cream in your bowl works as an instant cooler.
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