This Instant Pot chicken tortilla soup is quick, easy, and packed full of nutritious ingredients. It’s the perfect dinner for a busy weeknight.
Why I love this recipe
This recipe for Instant Pot chicken tortilla soup is one of my favorites for a low-effort, high-flavor simple week-night dinner. It is basically the same as my slow cooker chicken tortilla soup, but converted for the Instant Pot. It takes just minutes to cook vs the slow cooker option which takes all day but both are ready to eat within twenty minutes of walking through the door.
What do you need?
- Chicken breast – you can also use chicken thighs if that is what you have on hand.
- Seasoning – use nacho, taco, fajita, or other Mexican-style seasoning. The beauty of this is you can make it as spicy (or not) as you like, or vary the flavor by using a different type of spice.
- Canned tomatoes – chopped is best, but you can use whole canned tomatoes, and break them up with a wooden spoon once finished cooking.
- Canned corn kernels – drain before use.
- Canned beans – you can use black beans, kidney beans, mixed beans, your choice. Drain before use.
- Chicken stock or chicken broth.
Let’s make this chicken tortilla soup in the Instant Pot
1
Add ingredients and pressure cook
Put all the ingredients in the Instant Pot inner pot, set the valve to sealing, and set it to pressure cook for 5 minutes.
2
Shred chicken
When the cooking time is up, release the pressure. Remove the chicken breast, shred it using two forks, and return it to the pot.
3
Serve.
Serve the soup, then top with crushed tortilla chips, sour cream, shredded cheese, and any other extras that you like. Try sliced avocado, chili flakes, or fresh cilantro.
Instant Pot Chicken Tortilla Soup
Ingredients
- 2 small chicken breasts
- 2 cups chicken stock
- 1 sachet (1.5oz nacho seasoning (or other Mexican-style seasoning))
- 1 can corn kernels
- 1 can beans (black beans or kidney beans)
- 1 can chopped tomatoes
To Serve
- 4 handfuls of tortilla chips (crushed)
- 1 avocado
- 1 pot sour cream
- ½ cup grated cheese
- Chili flakes (optional)
- Fresh cilantro (optional)
Directions
- Add the chicken, seasoning, canned ingredients and stock to the Instant Pot.
- Ensure the dial is set to ‘Sealing’, and set to pressure cook for 5 minutes.
- When the cooking time is up, carefully release the pressure by turning the dial to ‘Venting’.
- Remove chicken breasts, and shred using two forks. Place shredded chicken back in the soup, and mix it in.
- Serve tortilla soup with chopped avocado, grated cheese, sour cream and corn chips on top.
- Garnish with chili flakes and fresh cilantro.
Nutrition
Nutrition information is an estimate and provided for informational purposes only.
