Instant Pot Chicken Tortilla Soup Recipe

Instant Pot Chicken Tortilla Soup is a quick, flavor-packed soup that comes together in just over 30 minutes using pantry staples and fresh or frozen chicken.

This simple Instant Pot soup is a regular at my house. It’s affordable, full of flavor, high in protein and fiber, and even picky eaters tend to love it. It’s the kind of weeknight family dinner that feels achievable when you’re rushing from one activity to the next.

Kristen’s Keys for Instant Pot Chicken Tortilla Soup

Small steps make a big difference in this recipe. These tips are easy but essential for a rich, balanced soup.

• Do not skip the sauté step. Browning the aromatics builds depth in the broth that you won’t get otherwise.
• Do not stir the tomatoes into the pot. Pour them on top of the chicken and leave them. Stirring tomatoes onto the bottom can trigger a burn notice on many pressure cookers.
• Add lime at the end. The zest and juice brighten the flavors and make the soup taste finished.

Notes on Ingredients

Choose ingredients that suit your taste and what you have on hand. These simple swaps keep the recipe flexible.

• Chicken: This recipe works with both fresh/thawed or frozen chicken breasts or thighs; timing is adjusted accordingly.
• Diced tomatoes with green chiles (Rotel): These add mild heat and extra depth. Fire-roasted tomatoes are a good smoky alternative.
• Beans: Black beans are used here, but pinto beans or extra beans for a heartier soup are fine.
• Corn: Frozen, canned, or fresh corn all work well.
• Tortilla strips: Store-bought tortilla strips or crushed tortilla chips are convenient; homemade strips are easy and delicious with oil, salt, and cumin.

How to Make Instant Pot Chicken Tortilla Soup

These steps guide you through making a robust and comforting chicken tortilla soup in an electric pressure cooker.

Step One: Sauté the Aromatics

Use the Sauté function and heat the oil in the inner pot for about a minute. Add a minced small yellow onion and cook, stirring, until translucent, about 3–4 minutes. Add one minced garlic clove and sauté 30–60 seconds until fragrant. Stop the sauté function when the garlic is lightly toasted—avoid overcooking so the garlic doesn’t burn.

Step Two: Deglaze the Inner Pot

Add 4 cups low-sodium chicken stock to the pot and use a spoon or spatula to scrape up any browned bits from the bottom. Deglazing prevents burning and helps dissolve flavor into the broth.

Step Three: Layer Ingredients

Layering keeps the pressure cooker from sensing burnt food at the bottom. Stir the spices, beans, and corn into the broth. Nestle the chicken into the liquid, then pour the diced tomatoes with green chiles over the chicken without stirring. It’s okay if the tomatoes sink naturally, but do not mix them into the bottom layer.

Step Four: Pressure Cook

Use the Pressure Cook or Manual function rather than a preset soup cycle to control cook time. Set the cooker to high pressure:

• Fresh or thawed chicken: 9 minutes
• Frozen chicken: 14 minutes

Note: It usually takes about 10 minutes for the pot to reach pressure before the cook time begins.

Step Five: Natural Pressure Release

Let the pressure release naturally for 10–15 minutes when the cook time ends. Natural release helps keep the chicken tender and avoids hot liquid spraying from the valve.

Step Six: Shred Chicken

Remove the chicken and shred or dice it into bite-sized pieces using two forks or a knife. Return the shredded chicken to the pot.

Step Seven: Finish & Serve

Stir the chicken back into the soup along with the zest and juice of one medium lime. Taste and adjust salt if needed. Serve hot and offer toppings so everyone can customize: crispy tortilla strips, crushed chips, shredded cheese, sour cream, avocado, cilantro, or extra lime wedges.

How to Make Homemade Tortilla Strips

To prepare crispy tortilla strips while the soup cooks, cut tortillas into ½-inch strips with a pizza cutter or knife. Toss with a teaspoon of olive oil (or spray), ½ teaspoon cumin, and ½ teaspoon kosher salt. Spread in a single layer on a rimmed baking sheet and broil 2–3 minutes per side, watching closely, until golden and crisp.

Recipe Modifications

• Spice swap: Replace the individual spices with 2 teaspoons of store-bought or homemade taco seasoning.
• Skip the sauté: Omit the onion and oil and use 1½ cups of prepared salsa instead of diced tomatoes for similar depth.
• Vegetarian option: Use vegetable broth, omit the chicken, and double the beans for a filling meatless version.
• Extra heat: Sauté a minced jalapeño with the onion or add 1 tablespoon of chipotle in adobo for smoky heat.
• 3-quart Instant Pot: Cut the recipe in half but keep the same cooking time.
• Doubling: In an 8-quart pot you can double the ingredients but keep the same cook time; expect a longer pressure build time.

More Easy Instant Pot Recipes

If you enjoy this soup, try other simple Instant Pot dinner ideas such as chicken gnocchi soup, taco pasta, burrito bowls, or Instant Pot spaghetti for quick weeknight meals.

This recipe was originally published in 2020 and updated in 2026.