Go Back
+ servings
easy Instant Pot Chicken Tortilla Soup is filled with spicy flavors, shredded chicken, black beans, fire roasted tomatoes, and corn.
Print Recipe
5 from 4 votes

Instant Pot Chicken Tortilla Soup

This easy Instant Pot Chicken Tortilla Soup is filled with spicy flavors, shredded chicken, black beans, fire roasted tomatoes, and corn. It's delicious and ready in less than 20 minutes. Perfect for weeknight dinner!
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Dinner, Soup
Cuisine: Mexican
Servings: 6
Calories: 376kcal
Author: Vanessa

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 ½ pounds skinless, boneless, chicken breast
  • 1 can (15.5 oz) black beans
  • 1 can (15 oz) corn
  • 1 can (14.5 oz) fire roasted, diced, tomatoes
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons cilantro, roughly chopped
  • 4 cups (32 oz) chicken broth

Toppings

  • Tortilla strips
  • Mild cheddar cheese
  • Sour cream
  • jalapeño slices
  • Cilantro
  • Lime
  • Avocado

Instructions

  • Set Instant Pot to saute function. Add olive oil to Instant Pot insert. Saute Onion and garlic, stirring occasionally, until soft. Turn off Instant Pot.
  • Add the chicken breasts, black beans, corn, fire roasted tomatoes, chili powder, cumin, paprika, oregano, salt, pepper, cilantro and chicken broth to the Instant Pot. Stir until combined.
  • Place the lid on and set it to close position. Turn the steam valve to the sealing position.
  • Set the Instant Pot to manual/pressure cook, high pressure, for 7 minutes. When the cook time is done, carefully, turn the steam valve to the venting position to release the pressure. DO NOT OPEN THE LID UNTIL ALL THE PRESSURE HAS BEEN RELEASED.
  • When the float valve drops down, the pressure has been released and it is safe to open your instant pot. Carefully remove the lid.
  • Remove the chicken and shred, using two forks.
  • Return the shredded chicken back to the pot and stir. Serve with toppings as desired.

Nutrition

Calories: 376kcal | Carbohydrates: 40g | Protein: 35g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1213mg | Potassium: 1035mg | Fiber: 10g | Sugar: 6g | Vitamin A: 885IU | Vitamin C: 19mg | Calcium: 84mg | Iron: 4mg