Instant Pot Chicken Tortilla Soup Recipe

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Instant Pot Chicken Tortilla Soup Recipe – healthy and easy soup with black beans, diced tomatoes, corn and chicken. Searing chicken rubbed with spice intensifies the flavor. Learn how to freeze this soup and also make it cheesy and creamy!

INSTANT POT CHICKEN TORTILLA SOUP

One of my favorite dishes to make in the Instant Pot is definitely soup. Not only during the soup season (cold winter months) but any time of the year. My Instant Pot Chicken Noodle Soup is perfect for those under-the-weather days or when cold strikes. When I want a filling soup with spice, I make this Chicken Tortilla Soup with black beans. It’s easy and absolutely delicious!

This Instant Pot Chicken Tortilla Soup is perfectly spiced and full of veggies and chicken. You can make it with boneless skinless chicken breasts or thighs. You can also skip the meat and double the black beans amount or use them with red kidney beans. Another option for a meatless soup is to add lentils or quinoa.

HOW TO MAKE CHICKEN TORTILLA SOUP IN INSTANT POT?

• Start by making sure the stainless steel pot is in your Instant Pot (to know why I always mention this step, check out my Instant Pot Guide for Beginners). Press “saute” setting and wait 2 minutes. Add olive oil to pot. Add garlic, chopped onion, and pepper. Saute until the onion is almost translucent.
• Mix spices in a small bowl and rub half of the mixture all over your chicken breast. My chicken breast was large and thick so I cut it lengthwise in half to make two. Move the sauteed veggies with a wooden spoon to make space for the chicken. Add chicken and sear on each side for 2 minutes. Remove chicken to a plate (it won’t be cooked through yet).
• Add 1 cup of water and scrape any bits from the bottom of the pot. Add remaining water and 2 cups of chicken broth to pot. Add remaining seasoning and stir. Place chicken in liquid. Add black beans and corn.
• Add diced tomatoes (with juice) and tomato sauce.
• Place lid on your Instant Pot, switch the valve to sealing position. Press manual setting and set timer to 15 minutes. Make sure the IP is set to cook on HIGH pressure. The Instant Pot will take 10 to 12 minutes to come to pressure. When the timer is done, wait a few minutes and switch the valve to venting position to release the pressure. Open the lid carefully away from your face.
• Remove the chicken from pot onto a plate. Use two forks to shred chicken. Return to the soup and stir well. Serve with shredded cheddar or Pepper Jack cheese, chopped cilantro or parsley, diced avocados, etc.

CAN I FREEZE THIS INSTANT POT CHICKEN TORTILLA SOUP?

Absolutely! I love cooking big batches of soup and freezing portions for easy lunches. To do so, cool the soup completely, then portion out to freezer-safe containers or ziploc bags. To heat up in the Instant Pot, add 1 cup of water to the insert, then the frozen soup. Set to cook for 15 minutes on HIGH pressure.

CAN I MAKE THIS TORTILLA SOUP WITH FROZEN CHICKEN?

Yes. If your chicken breast (or thighs) are still frozen, you will need to increase the cooking time to about 25 minutes. It depends on how thick your chicken is. Also, skip the searing step as frozen chicken does not sear well.

CAN I MAKE THIS INSTANT POT CHICKEN TORTILLA SOUP CREAMY?

Yes! After the soup is done cooking, add 1.5 cups of shredded cheddar and 1 cup of half and half with 1 tablespoon of cornstarch. Stir until the soup is nice and creamy. You can even simmer it for a few minutes on the “saute” setting with pressure set to normal.

MORE INSTANT POT SOUP RECIPES:

Instant Pot Chicken Noodle Soup

Instant Pot Broccoli Cheddar Soup

Instant Pot Weight Loss Vegetable Soup

Instant Pot Minestrone Soup

Best Instant Pot Chili

Instant Pot Chicken and Rice Soup

Instant Pot Soup Recipes Roundup (all in one place)

To learn more about the Instant Pot, check out my Guide for Beginners. If you experienced the “burn” message while using your IP, check out my Instant Pot Burn Message post to learn how to fix the issue and prevent it in the first place.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

INSTANT POT CHICKEN TORTILLA SOUP RECIPE

5 from 7 votes

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Instant Pot Chicken Tortilla Soup recipe

Prep Time

10 mins

Cook Time

15 mins

coming to pressure

10 mins

Total Time

25 mins

 

Instant Pot Chicken Tortilla Soup Recipe - healthy and easy soup with black beans, diced tomatoes, corn and chicken. Searing chicken rubbed with spice intensifies the flavor. Learn how to freeze this soup and also make it cheesy and creamy!

More Instant Pot soup recipes: www.crunchycreamysweet.com

Course: Main Course

Cuisine: Mexican

Keyword: chicken soup, chicken tortilla, Instant Pot, soup

Servings: 4 servings

Calories: 199 kcal

Author: Anna

Ingredients

• 1 tablespoon olive oil
• 1 white onion chopped
• 3 garlic cloves. finely chopped
• 1/2 green bell pepper chopped
• 1 to 1.5 lbs boneless skinless chicken breast or thighs
• 2 cups chicken broth
• 2 cups water
• 1.5 cups black beans or 1 15oz can, drained and rinsed
• 1 cup frozen whole kernel corn
• 15 oz can diced tomatoes with juice
• 8 oz can tomato sauce
• 1 pkg taco seasoning see note

US Customary - Metric

Instructions

1. Make sure the stainless steel pot is in your Instant Pot (to know why I always mention this step, check out my Instant Pot Guide for Beginners). Press "saute" setting and wait 2 minutes. Add olive oil to pot. Add garlic, chopped onion, and pepper. Saute until the onion is almost translucent.
2. Mix spices in a small bowl and rub half of the mixture all over your chicken breast. My chicken breast was large and thick so I cut it lengthwise in half to make two. Move the sauteed veggies with a wooden spoon to make space for the chicken. Add chicken and sear on each side for 2 minutes. Remove chicken to a plate (it won't be cooked through yet).
3. Add 1 cup of water and scrape any bits from the bottom of the pot. Add remaining water and 2 cups of chicken broth to pot. Add remaining seasoning and stir. Place chicken in liquid. 

4. Add black beans and corn. Add diced tomatoes (with juice) and tomato sauce.

5. Place lid on your Instant Pot, switch the valve to sealing position. Press manual setting and set timer to 15 minutes. Make sure the IP is set to cook on HIGH pressure. The Instant Pot will take 10 to 12 minutes to come to pressure. When the timer is done, wait a few minutes and switch the valve to venting position to release the pressure. Open the lid carefully away from your face.
6. Remove the chicken from pot onto a plate. Use two forks to shred chicken. Return to the soup and stir well. Serve with shredded cheddar or Pepper Jack cheese, chopped cilantro or parsley, diced avocados, etc.

Recipe Notes

If you don't have taco seasoning on hand: mix together 1/2 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon cornstarch, 1 teaspoon chili powder, 1 teaspoon ground cumin.

Nutrition Facts

Instant Pot Chicken Tortilla Soup recipe

Amount Per Serving

Calories 199 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Sodium 969mg 40%

Potassium 829mg 24%

Total Carbohydrates 32g 11%

Dietary Fiber 8g 32%

Sugars 6g

Protein 9g 18%

Vitamin A 9%

Vitamin C 45.4%

Calcium 7.9%

Iron 18.8%

* Percent Daily Values are based on a 2000 calorie diet.