Instant Pot Chicken Tortilla Soup

August 10, 2017 (Updated: August 26, 2019) By Aneesha |

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This dump and start Instant Pot Chicken Tortilla Soup is hands down the easiest comfort food recipe ever. Tender chicken, fire roasted tomatoes, creamy beans and sweet corn come together in this earthy and zesty recipe. Enjoy this gluten-free Tex-Mex delight from scratch, in under 30 minutes!

Instant pot chicken tortilla soup served with tortilla chips and lime wedges

30-Minute Dump & Start Recipe- Perfect for Weeknights

You will be amazed at how flavorful this soup gets in just 30 minutes. The fact that I can dump all the ingredients in my Instant Pot and let it make dinner makes it a total stress-buster meal for me, especially on weeknights.

This soup is one powerhouse of flavors. Chili powder, cumin, coriander and fire-roasted tomatoes provide an intense smoky and earthy flavor to the broth, which contrasts so beautifully with the soft chicken, creamy beans and sweet corn.

Crisp tortilla chips crushed right in your bowl give it a bite, and a squeeze of lime before serving takes it over the top. This super easy and delicious soup is the perfect finale to any day!

Top view of bowl of Instant pot chicken tortilla soup with tortilla chips on the side

Instant Pot Chicken Tortilla Soup

I manually release the remaining pressure, garnish with cilantro and lime, and just like that, dinner is ready in under 30 minutes!

This easy authentic Mexican chicken tortilla soup recipe is part of my dump and start one pot meal series.

Spoon full of Chicken Tortilla Soup held up above the instant pot

Garnish Choices for Chicken Tortilla Soup

What I love most about Mexican food is the variety of garnishing choices. It works out really great in a household like mine, where one kid loves sour-cream and the other one absolutely hates it 🙂

Everyone picks their garnishes straight from the fridge.  Shredded cheese, sour cream, pickled jalapeños, chopped avocados are some popular choices.

And of course, our favorite garnish is tortilla chips. I love to serve them on the side and we all crush them in our soup bowls just before eating. The chips become slightly tender, but still retain a bite and give this soup it’s iconic taste.

If you like spicy chicken tortilla soup, you can add some cayenne while cooking or some hot sauce or sriracha on top.

Top view of bowl of Instant pot chicken tortilla soup topped with shredded cheese

Stove-Top Recipe for this Easy Chicken Tortilla Soup

Don’t have a pressure cooker, no problem!  It is as easy and simple to make this delicious and healthy soup on the stove too.

Start by placing a tall stock pot on medium-high heat.

Add all the ingredients to the pot, give it a stir and let it come to a boil.

Reduce the heat to medium, and let it cook for around 20 minutes.  That’s about the time it takes for the chicken to cook through and become shreddable.

Once its done, turn off the heat, shred your chicken, add it back to the pot. Serve with your choice of garnish. I like to serve tortilla chips on the side, so we can crush them in just before eating.

Side view of Instant pot chicken tortilla soup served with tortilla chips

More Soup Recipes from My Kitchen

Here are some popular INSTANT POT SOUP Recipes on the blog:

Tex-Mex Recipes from my Kitchen

My family loves eating Mexican food. Being in California, we get some of the best Cal-Mex dishes.  Here is my take on some of our favorites. All these recipes are GLUTEN-FREE :

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

Instant pot chicken tortilla soup served with tortilla chips and lime wedges

Instant Pot Chicken Tortilla Soup

This dump and start Instant Pot Chicken Tortilla Soup is hands down the easiest comfort food recipe ever. Tender chicken, fire roasted tomatoes, creamy beans and sweet corn come together in this earthy and zesty recipe. Enjoy this gluten-free Tex-Mex delight from scratch, in under 30 minutes!
4.35 from 26 votes
Print Pin Rate Recipe
Prep Time: 5 minutes
Cook Time: 8 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 276kcal

Ingredients

Optional Add-ons

  • 1 medium carrot chopped
  • 1 rib celery chopped

Garnish:

  • Juice of 1 lime
  • 2 tbsp chopped cilantro
  • Handful of Tortilla Chips

Equipment

Instructions

  • If the chicken breasts are too thick, slice them through the middle.  This is optional, but I find the chicken to be more flavorful this way. Rinse and drain canned beans.
  • Turn ON the Instant Pot.  Add all ingredients to the pot.  No particular order, just add them as you like. Stir, close lid and press Manual/Pressure cook for 8 minutes.  In DUO, set vent to sealing. In ULTRA, press start.
  • Let pressure release naturally for 5 minutes (NPR 5), then release remaining pressure manually (QR).  Once the pin drops, open lid. 
  • Remove chicken breasts and shred them using two forks.  Put them back in the soup.  Add chopped cilantro, squeeze a lime and top with your favorite toppings- cheese, sour cream, avocado and tortilla chips!

Stove-top Recipe

  • Start by placing a tall stock pot on medium-high heat.   Add all the ingredients to the pot, give it a stir and let it come to a boil.
  • Reduce the heat to medium, and let it cook for around 20 minutes. That’s about the time it takes for the chicken to become shreddable.
  • Once its done, turn off the heat, shred your chicken, add it back to the pot and serve with your choice of garnish.

Video

Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  They do not include the garnishes.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 276kcal | Carbohydrates: 32g | Protein: 25g | Fat: 5g | Cholesterol: 48mg | Sodium: 1068mg | Potassium: 864mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2500IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 3.3mg
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Chicken Tortilla Soup, Instant Pot chicken tortilla soup, Tortilla Soup
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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14 Comments

  • Reply
    Elizabeth Goddard
    September 16, 2019 at 6:11 pm

    5 stars
    I made this tonight with frozen chicken thighs. Very good. I think I could use less broth next time. Thank you.

    • Reply
      Aneesha
      September 16, 2019 at 8:37 pm

      Hi Elizabeth, I’m so glad you enjoyed it! It’s really convenient especially with frozen chicken! Thanks for sharing your experience!

  • Reply
    Carmen Mostek
    April 2, 2019 at 11:44 am

    Do you sautee the chicken if it’s frozen or just throw it in and adjust time?

    • Reply
      Aneesha | Spice Cravings
      April 2, 2019 at 12:16 pm

      Hi Carmen, I’ve never made this soup with frozen chicken, but you can just add it in the cooker and set it for the ‘same’ time. The cooker will take longer to come up to pressure, so total time will be more than the mentioned time.

  • Reply
    Joan
    January 1, 2019 at 10:24 am

    Could you use frozen chicken?

    • Reply
      aneeshasg
      January 1, 2019 at 1:45 pm

      Hi Joan, I haven’t cooked this recipe with frozen chicken yet, but I’m pretty sure you can. The Instant pot will take longer to come to pressure if you use frozen chicken. Hope this helps!

  • Reply
    Lindsey
    August 30, 2018 at 6:13 am

    4 stars
    This recipe was so easy! My pot is coming up to pressure now! Can’t wait to see how it turns out! Will make this a staple for meal prepping!

    • Reply
      aneeshasg
      August 30, 2018 at 8:22 am

      Hi Lindsey! Thank you! I am glad you found it easy to make. Its on weeknight-rotation in our home 🙂 Hope you enjoy the flavors. Would love to hear how you like it!

  • Reply
    Wallam Smet
    August 30, 2018 at 5:58 am

    5 stars
    Hi, Thanks for this nice recipe.
    Will it be ok if I serve the recipe with some fried chicken?

    • Reply
      aneeshasg
      August 30, 2018 at 8:24 am

      Hi Wallam, You’re very welcome! Of course! If you want to have it with fried chicken, go for it! Enjoy!

  • Reply
    Bobbi
    August 26, 2018 at 12:32 pm

    Is the cook time 8 minutes as stated in the recipe or 18 minutes as mentioned at the top?

    • Reply
      aneeshasg
      August 26, 2018 at 12:34 pm

      Hi Bobbi, Its 8 mins. The 18 mins includes the 10 mins it takes to come to pressure. I can see how that can get confusing. I’ll edit it. Thanks for pointing that out. Hope you enjoy this recipe!

  • Reply
    Deb
    November 30, 2017 at 3:10 am

    Will be trying this soon!

    • Reply
      aneeshasg
      November 30, 2017 at 9:50 am

      Great! Would love to hear how you like it.

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