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Instant Pot chicken tortilla soup in a white bowl.
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5 from 9 votes

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!
Prep Time10 mins
Cook Time15 mins
coming to pressure10 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken soup, chicken tortilla, Instant Pot, soup
Servings: 4 servings
Calories: 199kcal
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


  • 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.
  • 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.


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.


Calories: 199kcal | Carbohydrates: 32g | Protein: 9g | Fat: 4g | Sodium: 969mg | Potassium: 829mg | Fiber: 8g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 37.5mg | Calcium: 79mg | Iron: 3.4mg