Instant Pot Chicken Tortilla Soup Recipe ~

Read Time:2 Minute, 35 Second

As a busy work-at-home mom, sometimes the last thing I want to do at the end of the day is make dinner, but we all know you have to keep those little humans fed. So one of my favorite kitchen gadgets right now is my electric pressure cooker. The ability to toss in a few ingredients (sometimes even ones that are frozen) and get a healthy meal quickly with minimal effort is a win-win in my book!

And living in the state where Tex-Mex was born, I love that my Instant Pot allows me to make Chicken Tortilla Soup that tastes like it cooked low and slow all day long…when it reality, it only took me half an hour! This soup isn’t too spicy but is packed with amazing flavors like fire-roasted tomatoes and tender chicken. Plus with so many topping options, it easy for everyone in the family to find a style that they love.

So the next time you are searching for a quick and easy dinner idea, try popping this soup in your pressure cooker, set the timer and kick back, knowing that you are only minutes away from a delicious meal.

– Sheena Fratto; [email protected]
Instant Pot enthusiast, Tex-Mex fan & work-at-home travel agent

Instant Pot Chicken Tortilla Soup Recipe Prep Time: 5 minutes Cook Time: 15 minutes Inactive Time: 15 minutes Total Time: 35 minutes Servings: 6 Recommended Pressure Cooker Size: 6-quart Ingredients: 1 tablespoon of olive oil ½ of a medium yellow onion (chopped) 4 cloves of garlic (crushed) 2 to 3 chicken breasts (fresh) 1 can of corn (15 oz, drained) 1 can of seasoned black beans (15.5 oz, drained) 2 cans of fire-roasted diced tomatoes with juices (14.5 oz) 1 can of diced green chilis (4 oz) 4 cups of chicken broth ½ teaspoon of chili powder ½ teaspoon of ground cumin ½ teaspoon of smoked paprika Salt & pepper to taste Optional toppings: tortilla strips or chips, avocado slices, chopped cilantro, sour cream, lime wedges, Mexican blend shredded cheese, sliced green onions Instructions: 1) Drizzle olive oil in the bottom of pressure cooker, add onion and garlic and saute for 5 minutes until tender. 2) Add the rest of the soup ingredients (except for salt, pepper and toppings) and stir. 3) Cancel saute, put on the lid and ensure it’s set to seal. Cook on high pressure & high temperature for 10 minutes. Don’t forget that it will take 10-15 minutes for your Instant Pot to come up to pressure and start the timer. 4) When the timer beeps, do a quick release (be careful as soup can splatter). 5) Remove chicken, shred and return to the pot. 6) Serve and add your choice of toppings!

Recipe Notes: I have only made this meal with fresh chicken. If you are using frozen chicken breasts, I recommend thawing them beforehand. Adding more time to this meal to cook chicken from frozen will result in the other ingredients becoming mushy.