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instant pot chicken tortilla soup

Instant Pot Chicken Tortilla Soup

The classic Mexican chicken soup with plenty of colorful topping options to choose from.


- 1 pound boneless, skinless chicken breasts

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 bell pepper, chopped

- 1 can black beans, drained and rinsed

- 1 can diced tomatoes

- 1 cup frozen corn

- 4 cups chicken broth

- 1 tablespoon olive oil

- 1 teaspoon cumin

- 1 teaspoon chili powder

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1/4 teaspoon cayenne pepper (optional)

- 1/4 cup chopped cilantro

- Tortilla chips and shredded cheese for topping (optional)


1. Turn on the Instant Pot and set it to "Saute" mode. Add olive oil to the pot and let it heat up for a minute.

2. Add the chopped onion, minced garlic, and bell pepper to the Instant Pot. Saute for about 2-3 minutes until the vegetables are slightly softened.

3. Season the chicken breasts on both sides with cumin, chili powder, salt, black pepper, and cayenne pepper (if using).

4. Place the chicken breasts on top of the vegetables in the Instant Pot.

5. Pour in the chicken broth, diced tomatoes, black beans, and frozen corn.

6. Close the Instant Pot lid and set the valve to "Sealing."

7. Select the "Soup" mode and set the timer for 20 minutes.

8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.

9. Open the lid and use a pair of tongs to remove the chicken breasts from the soup. Shred the chicken using two forks and return it to the soup.

10. Stir in the chopped cilantro and let the soup sit for a few minutes to allow the flavors to combine.

11. Serve the soup hot, topped with crushed tortilla chips and shredded cheese, if desired.

Enjoy your delicious and easy Instant Pot Chicken Tortilla Soup!

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