Instant Pot chicken tortilla soup in a white bowl.

Instant Pot Chicken Tortilla Soup

A 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!

Course Main Course
Cuisine Mexican
Keyword chicken soup, chicken tortilla, Instant Pot, soup
Prep Time 10 minutes
Cook Time 15 minutes
coming to pressure 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 199 kcal
Author Anna


  • 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


  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
Amount Per Serving
Calories 199 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 969mg42%
Potassium 829mg24%
Carbohydrates 32g11%
Fiber 8g33%
Sugar 6g7%
Protein 9g18%
Vitamin A 450IU9%
Vitamin C 37.5mg45%
Calcium 79mg8%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.