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!
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!
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.
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.