The Ultimate Instant Pot Chicken Tortilla Soup: Quick, Healthy & Bursting with Flavor
Craving a bowl of warm, comforting soup that’s both healthy and incredibly easy to make? Look no further than this Instant Pot Chicken Tortilla Soup! Packed with tender chicken, wholesome black beans, sweet corn, and diced tomatoes, all simmered in a perfectly spiced broth, it’s a dish that delivers maximum flavor with minimal effort. The secret to its depth lies in briefly searing the spice-rubbed chicken before pressure cooking, locking in those savory notes that make every spoonful a delight. Whether you’re battling a cold, facing a chilly evening, or simply seeking a delicious weeknight meal, this recipe is designed to nourish your body and soul.
Why You’ll Love This Instant Pot Chicken Tortilla Soup
The Instant Pot has revolutionized home cooking, especially when it comes to soups. It transforms what could be hours of simmering into a quick and convenient process, allowing you to enjoy rich, complex flavors in a fraction of the time. This Chicken Tortilla Soup is a prime example of the Instant Pot’s magic. It’s not just a time-saver; it’s a flavor amplifier, making it an ideal choice for busy individuals and families who refuse to compromise on taste or nutrition.
This recipe stands out for several reasons: it’s inherently healthy, loaded with protein and fiber, thanks to the chicken and black beans. It’s also incredibly versatile, allowing for easy customization to fit various dietary preferences or what you have on hand in your pantry. The combination of vibrant vegetables like bell peppers, onions, and corn with a zesty taco seasoning creates a symphony of flavors that is both familiar and exciting. Plus, the ease of preparation means less time in the kitchen and more time enjoying a satisfying meal with loved ones.
What is Chicken Tortilla Soup?
Chicken Tortilla Soup is a beloved Mexican-inspired dish renowned for its hearty, flavorful broth and delightful textures. Traditionally, it features a rich tomato-based broth, often with hints of chili, cumin, and other warming spices, brimming with shredded chicken, corn, and black beans. The “tortilla” in its name typically refers to the crispy fried tortilla strips or chips used as a garnish, adding a crucial crunch that contrasts beautifully with the soft ingredients. This soup is a celebration of vibrant ingredients and a testament to how simple components can come together to create a profoundly satisfying meal. Our Instant Pot version captures all that authentic essence, condensing the cooking process without sacrificing any of the deep, delicious flavors.
Key Ingredients for a Flavorful Bowl
Building an outstanding soup begins with quality ingredients. Here’s a closer look at what goes into our Instant Pot Chicken Tortilla Soup and why each component is essential for that perfect balance of taste and texture:
Chicken: The Hearty Protein
We recommend using boneless, skinless chicken breasts or thighs. Both work wonderfully, with breasts offering a leaner option and thighs providing a richer flavor and more tender texture due to their higher fat content. Searing the chicken with a spice rub before pressure cooking is a game-changer; it creates a delicious crust and locks in moisture, intensifying the chicken’s flavor profile. If you’re starting with frozen chicken, simply adjust the cooking time as noted in our FAQ section.
Beans & Corn: Fiber and Sweetness
Black beans are a staple in Mexican cuisine and a fantastic source of plant-based protein and fiber. We use about 1½ cups (or one 15-ounce can, drained and rinsed) to add body and earthy flavor to the soup. For an extra boost of nutrition and texture, consider adding red kidney beans alongside or in place of black beans. Frozen whole kernel corn brings a pop of sweetness and bright color, complementing the savory and spicy elements of the soup. It’s convenient and thaws perfectly during the pressure cooking process.
Tomatoes: The Tangy Base
A combination of diced tomatoes with their juice and tomato sauce forms the robust, tangy base of this soup. Diced tomatoes provide chunky texture and fresh tomato flavor, while the sauce contributes to the soup’s overall richness and body. Together, they create a well-rounded tomato foundation that is essential for a classic tortilla soup.
Aromatics & Spices: The Flavor Foundation
The aromatics are key to building deep flavor. Olive oil is used for sautéing. Garlic and onion are the classic duo that forms the aromatic backbone, releasing their sweet and pungent notes as they soften. Bell pepper (we prefer green for a slightly bitter counterpoint, but red or yellow also work) adds another layer of fresh vegetable flavor. The superstar spice blend here is taco seasoning. A single packet provides a convenient and balanced mix of chili powder, cumin, paprika, onion powder, garlic powder, and oregano, giving the soup its signature Tex-Mex flair. If you prefer to make your own, a simple blend of chili powder, ground cumin, paprika, onion powder, and a touch of cornstarch (for thickening) works wonderfully.
Liquids: Broth and Water
Chicken broth is crucial for adding savory depth. We combine it with water to achieve the perfect consistency and ensure there’s enough liquid for the pressure cooking process. Using low-sodium broth allows you to control the overall saltiness of your soup more effectively.
Step-by-Step Guide: How to Make Instant Pot Chicken Tortilla Soup
Making this incredible soup in your Instant Pot is straightforward. Follow these detailed steps for a perfect result every time:
1. Sautéing Aromatics & Searing Chicken
Begin by ensuring your Instant Pot’s stainless steel inner pot is properly placed. Select the “Sauté” setting and allow it to heat for about 2 minutes (the display will likely show “Hot”). Add olive oil, then introduce your chopped garlic, onion, and bell pepper. Sauté these aromatics until the onion becomes translucent and fragrant, typically 3-5 minutes. While the veggies are sautéing, mix your taco seasoning in a small bowl. Rub half of this seasoning mixture generously over your boneless, skinless chicken breasts or thighs. If your chicken pieces are particularly thick, consider slicing them lengthwise to ensure even cooking. Once the aromatics are softened, push them to one side of the pot to make space. Add the seasoned chicken and sear it for about 2 minutes on each side until lightly browned. This crucial step develops a rich flavor layer, often referred to as a “Maillard reaction,” which adds tremendous depth to your soup.
2. Deglazing and Liquid Addition
Carefully remove the seared chicken from the pot and set it aside on a plate; it will not be fully cooked at this stage. Pour 1 cup of water into the hot pot. Using a wooden spoon, gently scrape the bottom of the pot to loosen any browned bits that may have stuck. This process, known as deglazing, is vital for two reasons: it incorporates all those flavorful bits into your soup, and it helps prevent the “burn” warning on your Instant Pot. After deglazing, add the remaining water and 2 cups of chicken broth to the pot. Stir in the remaining taco seasoning until well combined, then return the seared chicken pieces to the liquid, submerging them as much as possible.
3. Layering the Remaining Ingredients
Now, it’s time to add the rest of your wholesome ingredients. Carefully add the black beans (drained and rinsed), frozen whole kernel corn, diced tomatoes (including their juice), and the can of tomato sauce. It’s generally best practice to layer these ingredients on top of the liquid and chicken without stirring them in too much at this stage. This helps prevent thicker ingredients from settling on the bottom and potentially contributing to a “burn” notice.
4. Pressure Cooking to Perfection
Secure the lid on your Instant Pot, making sure it’s properly sealed. Rotate the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 15 minutes on HIGH pressure. The Instant Pot will take approximately 10-12 minutes to come to pressure before the actual cooking countdown begins. Once the cooking time is complete, allow the pressure to naturally release for a few minutes (around 5-10 minutes is ideal for tender chicken). After this brief natural release, carefully switch the valve to the “Venting” position to quick-release any remaining pressure. Always open the lid away from your face to avoid the burst of steam.
5. Shredding and Serving
Once the lid is safely opened, remove the cooked chicken breasts from the pot and place them on a clean plate or cutting board. Using two forks, easily shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir everything thoroughly to combine all the delicious flavors and textures. Your Instant Pot Chicken Tortilla Soup is now ready to serve! Ladle it into bowls and customize each serving with your favorite toppings. Common choices include shredded cheddar or Monterey Jack cheese, fresh chopped cilantro or parsley, creamy diced avocados, a dollop of sour cream, or crispy tortilla strips for that essential crunch. Enjoy your homemade, flavorful, and incredibly satisfying soup!
Customizing Your Chicken Tortilla Soup
One of the best aspects of this Instant Pot Chicken Tortilla Soup is its adaptability. You can easily tweak it to match your preferences, dietary needs, or whatever ingredients you happen to have on hand.
Make it Creamy
For an indulgent, creamy version, after the soup has finished cooking and you’ve shredded the chicken, stir in 1.5 cups of shredded cheddar cheese (or a Mexican blend) and 1 cup of half-and-half (or heavy cream for extra richness) mixed with 1 tablespoon of cornstarch. The cornstarch helps prevent the cream from curdling and gives the soup a smooth, velvety texture. Stir until the cheese is melted and the soup is beautifully creamy. You can even switch the Instant Pot back to the “Sauté” setting on normal pressure for a few minutes, stirring continuously, to gently simmer and thicken the soup further, ensuring all flavors meld perfectly.
Make it Cheesy
Beyond making it creamy, you can simply add a generous amount of shredded cheese directly into the hot soup just before serving. Cheddar, Monterey Jack, Pepper Jack, or a Mexican cheese blend will melt wonderfully, adding a savory, gooey dimension to your bowl. For an extra cheesy kick, sprinkle more cheese on top as a garnish.
Vegetarian/Vegan Options
This soup is easily adapted for a meatless diet. Simply omit the chicken entirely! To ensure it remains hearty and satisfying, you can double the amount of black beans, or add other plant-based proteins like lentils or quinoa. If using lentils, rinse them well before adding to the pot. If opting for quinoa, add about ½ to 1 cup (rinsed) along with the other ingredients. For a vegan version, ensure you use vegetable broth instead of chicken broth, and skip any dairy toppings. The core flavors of the vegetables and spices are robust enough to stand on their own.
Spice Level Adjustments
The provided recipe delivers a mild to medium spice level, largely dependent on your taco seasoning. If you prefer more heat, consider adding a pinch of cayenne pepper, a diced jalapeño (seeded and deveined for less heat, or with seeds for more), or a dash of your favorite hot sauce to the pot with the aromatics. For a smoky heat, a chipotle pepper in adobo sauce (minced) can be stirred in after cooking.
Topping Ideas for the Perfect Bowl
Toppings are essential for chicken tortilla soup, adding texture, freshness, and another layer of flavor. Some popular and delicious options include:
- Crispy tortilla strips or crushed tortilla chips
- Shredded cheese (cheddar, Monterey Jack, Pepper Jack)
- Diced avocado or a dollop of guacamole
- Fresh cilantro or parsley, chopped
- Sour cream or Greek yogurt for a creamy tang
- Sliced jalapeños (fresh or pickled)
- A squeeze of fresh lime juice for brightness
- Pico de gallo or salsa
FAQs About Instant Pot Chicken Tortilla Soup
Can I use frozen chicken to make this soup?
Yes, absolutely! If your chicken breasts or thighs are still frozen, you can still use them in this recipe. However, you will need to increase the cooking time to approximately 25 minutes on HIGH pressure to ensure the chicken is thoroughly cooked. It’s important to note that frozen chicken does not sear well, so you should skip the initial searing step if starting from frozen. Simply add the frozen chicken to the pot with the liquids and other ingredients after sautéing the aromatics. The exact cooking time may vary slightly depending on the thickness and size of your frozen chicken pieces.
Can I make this soup ahead of time?
This Instant Pot Chicken Tortilla Soup is an excellent candidate for meal prepping! It tastes even better the next day as the flavors have more time to meld and deepen. You can prepare a big batch and store it in the refrigerator for up to 3-4 days. For longer storage, refer to our detailed freezing and reheating instructions below. It’s a fantastic option for quick lunches or effortless dinners throughout the week.
How can I prevent the “burn” message on my Instant Pot?
The “burn” message is the Instant Pot’s safety feature, indicating that the bottom of the pot is too hot, often due to food sticking. To prevent this, always ensure you deglaze the pot thoroughly after sautéing. Pour in at least 1 cup of liquid (water or broth) and use a wooden spoon to scrape up any browned bits from the bottom. Make sure no food particles are stuck. Additionally, when adding thicker ingredients like tomato sauce or diced tomatoes, avoid stirring them into the bottom liquid; simply layer them on top. These simple steps will help ensure a smooth pressure cooking experience without the dreaded “burn” warning. For more comprehensive troubleshooting, check out our Instant Pot Burn Message guide.
Freezing and Reheating Instructions
This Instant Pot Chicken Tortilla Soup is perfect for batch cooking and freezing, making healthy, delicious meals accessible even on your busiest days. Here’s how to do it effectively:
Freezing the Soup
Once the soup has finished cooking, allow it to cool completely to room temperature. This is crucial for food safety and to prevent freezer burn. Once cooled, portion the soup into freezer-safe containers, heavy-duty freezer bags, or individual serving-sized containers. If using freezer bags, lay them flat in the freezer for easy stacking once frozen. The soup can be stored in the freezer for up to 3-4 months.
Reheating the Soup
- In the Instant Pot (from frozen): Add 1 cup of water to the inner pot of your Instant Pot. Place the frozen block of soup directly into the pot. Close the lid, set the valve to “Sealing,” and cook on HIGH pressure for 15 minutes. Allow for a natural pressure release for 5-10 minutes, then quick release any remaining pressure. Stir well before serving.
- On the Stovetop (from frozen or thawed): Transfer the frozen or thawed soup to a large pot. If frozen, add about ½ cup of water or broth. Heat over medium-low heat, stirring occasionally, until the soup is fully heated through and simmering gently. Break up any large frozen chunks as it thaws.
- In the Microwave (from thawed): For individual servings, transfer the soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stir, then continue heating in 1-minute intervals until piping hot.
More Instant Pot Recipes You’ll Love
If you’re loving the convenience and delicious results from your Instant Pot, explore some of our other popular soup recipes that are equally simple and satisfying:
- Instant Pot Chicken Noodle Soup: A timeless classic, made incredibly fast and comforting.
- Best Instant Pot Chili: Hearty, robust, and perfect for game days or a cozy evening.
- Instant Pot Chicken and Rice Soup: A nourishing and wholesome soup for any occasion.
- Instant Pot Soup Recipes Roundup: A collection of all our favorite pressure cooker soup creations.
Mastering Your Instant Pot
New to the Instant Pot or looking to enhance your pressure cooking skills? We’ve got you covered with comprehensive guides:
- Our Instant Pot Guide for Beginners walks you through everything you need to know to get started with confidence.
- If you’ve ever encountered the intimidating “burn” message, our Instant Pot Burn Message post provides detailed troubleshooting tips to fix the issue and prevent it from happening again.
If you create this delicious Instant Pot Chicken Tortilla Soup, we’d love to see it! Snap a photo and share it on INSTAGRAM. Don’t forget to tag me @crunchycreamysweet so I can admire your culinary creation and leave a comment! Happy cooking!
Instant Pot Chicken Tortilla Soup
Pin Recipe
Ingredients
- 1 tablespoon olive oil
- 1 white onion chopped
- 3 garlic cloves, finely chopped
- ½ green bell pepper chopped
- 1 to 1 ½ lbs boneless skinless chicken breast or thighs
- 2 cups chicken broth
- 2 cups water
- 1 ½ cups black beans or 1 15oz can, drained and rinsed
- 1 cup frozen whole kernel corn
- 15 oz can diced tomatoes with juice
- 8 oz can tomato sauce
- 1 pkg taco seasoning see note
Instructions
- Make sure the stainless steel pot is in your Instant Pot. Press “saute” setting and wait 2 minutes. Add olive oil to pot. Add garlic, chopped onion, and bell pepper. Saute until the onion is almost translucent.1 tablespoon olive oil, 1 white onion, 3 garlic cloves, finely chopped, ½ green bell pepper
- Mix spices in a small bowl and rub half of the mixture all over your chicken breast. My chicken breast was large and thick so I cut it lengthwise in half to make two. Move the sauteed veggies with a wooden spoon to make space for the chicken. Add chicken and sear on each side for 2 minutes. Remove chicken to a plate (it won’t be cooked through yet).1 pkg taco seasoning, 1 to 1 ½ lbs boneless skinless chicken breast
- Add 1 cup of water and scrape any bits from the bottom of the pot. Add remaining water and 2 cups of chicken broth to pot. Add remaining seasoning and stir. Place chicken in liquid.2 cups chicken broth, 2 cups water
- Add black beans and corn. Add diced tomatoes (with juice) and tomato sauce.1 ½ cups black beans, 1 cup frozen whole kernel corn, 15 oz can diced tomatoes, 8 oz can tomato sauce
- Place lid on your Instant Pot, switch the valve to sealing position. Press manual setting and set timer to 15 minutes. Make sure the IP is set to cook on HIGH pressure. The Instant Pot will take 10 to 12 minutes to come to pressure. When the timer is done, wait a few minutes and switch the valve to venting position to release the pressure. Open the lid carefully away from your face.
- Remove the chicken from pot onto a plate. Use two forks to shred chicken. Return to the soup and stir well. Serve with shredded cheddar or Pepper Jack cheese, chopped cilantro or parsley, diced avocados, etc.