7 Instant Pot Chicken Tortilla Soup Recipes: A Flavorful Feast for Busy Cooks

In a world where time is precious and flavor is everything, the Instant Pot has emerged as the culinary superhero. Its ability to transform ordinary ingredients into extraordinary dishes in a fraction of the time has captured the hearts of home cooks everywhere. One such beloved dish that the Instant Pot excels at is Chicken Tortilla Soup. In this article, we’ll explore 7 Instant Pot Chicken Tortilla Soup recipes that will take your taste buds on a delicious journey. These recipes are not only quick and easy but also diverse in flavor, ensuring there’s something for everyone.

Instant Pot Basics: A Time-Saving Marvel:Before we dive into the savory world of Chicken Tortilla Soup, let’s get acquainted with the star of the show – the Instant Pot. This multifunctional kitchen appliance is a game-changer for busy individuals. It combines several kitchen gadgets into one, allowing you to sauté, steam, slow cook, pressure cook, and more, all in a single pot. The magic lies in its ability to retain flavor while significantly reducing cooking time. Whether you’re a seasoned chef or a kitchen novice, the Instant Pot’s user-friendly nature makes it a must-have for efficient cooking.

Classic Instant Pot Chicken Tortilla Soup

Ingredients

• 2 chicken breasts
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 can of diced tomatoes
• 1 can of black beans
• 1 can of corn kernels
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups of chicken broth
• Tortilla strips and shredded cheese for garnish

Directions

Place chicken breasts, chopped onions, minced garlic, diced tomatoes, black beans, corn kernels, chili powder, cumin, salt, and pepper into the Instant Pot.

Pour the chicken broth over the ingredients.

Close the Instant Pot lid and set it to the “Soup” function for 10 minutes.

Once the timer goes off, release the pressure, shred the chicken, and serve the soup garnished with tortilla strips and shredded cheese.

The classic Instant Pot Chicken Tortilla Soup captures the essence of this beloved dish. It’s a crowd-pleaser, perfect for family dinners or casual gatherings.

Instructions

Sauté Chicken:Set your Instant Pot to sauté mode. Add olive oil and place the chicken breasts in the pot. Cook until they’re browned on both sides, about 3 minutes per side. Remove and set aside.

Sauté Aromatics:In the same pot, add chopped onions, minced garlic, jalapeño, and red bell pepper. Sauté for about 2 minutes until they’re softened.

Combine Ingredients:Add black beans, fire-roasted diced tomatoes, corn kernels, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.

Pressure Cook:Return the browned chicken breasts to the pot, nestling them into the mixture. Close the lid and set the Instant Pot to manual high pressure for 10 minutes.

Natural Release:Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before quick-releasing the remaining pressure.

Shred Chicken:Using two forks, shred the chicken directly in the pot.

Serve:Ladle the soup into bowls and top each serving with tortilla strips or crushed tortilla chips, diced avocado, chopped cilantro, a squeeze of lime, shredded cheese, and a dollop of sour cream.

Spicy Instant Pot Chicken Tortilla Soup

Ingredients

• 2 chicken breasts
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 can of diced tomatoes with green chilies
• 1 can of black beans
• 1 can of corn kernels
• 2 tablespoons chili powder
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• 4 cups of chicken broth
• Tortilla strips and sour cream for garnish

Directions

Place chicken breasts, chopped onions, minced garlic, diced tomatoes with green chilies, black beans, corn kernels, chili powder, cayenne pepper, salt, and pepper into the Instant Pot.

Pour the chicken broth over the ingredients.

Close the Instant Pot lid and set it to the “Soup” function for 10 minutes.

Once the timer goes off, release the pressure, shred the chicken, and serve the soup garnished with tortilla strips and a dollop of sour cream.

For those who love a little heat, the Spicy Instant Pot Chicken Tortilla Soup adds a zesty kick to the classic recipe. It’s perfect for chili enthusiasts.

Instructions

Sauté Chicken:Set your Instant Pot to sauté mode. Add olive oil and place the chicken breasts in the pot. Cook until they’re browned on both sides, about 3 minutes per side. Remove and set aside.

Sauté Aromatics:In the same pot, add chopped onions, minced garlic, jalapeño, and red bell pepper. Sauté for about 2 minutes until they’re softened.

Combine Ingredients:Add black beans, fire-roasted diced tomatoes, corn kernels, chicken broth, chili powder, cayenne pepper, cumin, smoked paprika, salt, and pepper. Stir to combine.

Pressure Cook:Return the browned chicken breasts to the pot, nestling them into the mixture. Close the lid and set the Instant Pot to manual high pressure for 10 minutes.

Natural Release:Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before quick-releasing the remaining pressure.

Shred Chicken:Using two forks, shred the chicken directly in the pot.

Adjust Spiciness:Taste the soup and adjust the spiciness by adding more cayenne pepper if desired.

Serve:Ladle the spicy chicken tortilla soup into bowls and top each serving with tortilla strips or crushed tortilla chips, diced avocado, chopped cilantro, a squeeze of lime, shredded cheese, and a dollop of sour cream.

Creamy Instant Pot Chicken Tortilla Soup

Ingredients

• 2 chicken breasts
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 can of diced tomatoes
• 1 can of black beans
• 1 can of corn kernels
• 1/2 cup heavy cream
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups of chicken broth
• Shredded cheddar cheese and fresh cilantro for garnish

Directions

Place chicken breasts, chopped onions, minced garlic, diced tomatoes, black beans, corn kernels, chili powder, cumin, salt, and pepper into the Instant Pot.

Pour the chicken broth over the ingredients.

Close the Instant Pot lid and set it to the “Soup” function for 10 minutes.

Once the timer goes off, release the pressure, shred the chicken, and stir in the heavy cream.

Serve the soup garnished with shredded cheddar cheese and fresh cilantro.

The Creamy Instant Pot Chicken Tortilla Soup takes comfort food to the next level. Its rich and velvety texture is sure to please.

Instructions

Sauté Chicken:Set your Instant Pot to sauté mode. Add olive oil and place the chicken breasts in the pot. Cook until they’re browned on both sides, about 3 minutes per side. Remove and set aside.

Sauté Aromatics:In the same pot, add chopped onions, minced garlic, jalapeño, and red bell pepper. Sauté for about 2 minutes until they’re softened.

Combine Ingredients:Add black beans, fire-roasted diced tomatoes, corn kernels, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.

Pressure Cook:Return the browned chicken breasts to the pot, nestling them into the mixture. Close the lid and set the Instant Pot to manual high pressure for 10 minutes.

Natural Release:Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before quick-releasing the remaining pressure.

Shred Chicken:Using two forks, shred the chicken directly in the pot.

Create Creamy Base:Stir in the heavy cream and sour cream until the soup becomes creamy and rich.

Serve:Ladle the creamy chicken tortilla soup into bowls and top each serving with tortilla strips or crushed tortilla chips, diced avocado, chopped cilantro, a squeeze of lime, and shredded cheese.

Instant Pot Chicken Tortilla Soup with Corn

Ingredients

• 2 chicken breasts
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 can of diced tomatoes
• 1 can of black beans
• 2 cups of fresh or frozen corn kernels
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups of chicken broth
• Sliced avocado and lime wedges for garnish

Directions

Place chicken breasts, chopped onions, minced garlic, diced tomatoes, black beans, corn kernels, chili powder, cumin, salt, and pepper into the Instant Pot.

Pour the chicken broth over the ingredients.

Close the Instant Pot lid and set it to the “Soup” function for 10 minutes.

Once the timer goes off, release the pressure, shred the chicken, and serve the soup garnished with sliced avocado and lime wedges.

The Instant Pot Chicken Tortilla Soup with Corn adds a touch of sweetness and a burst of freshness to this classic dish. It’s a corn lover’s dream.

Instructions

Sauté Chicken:Begin by setting your Instant Pot to sauté mode. Add the olive oil and place the chicken breasts into the pot. Sauté the chicken until it turns golden brown on both sides, which should take about 3 minutes per side. Once done, remove the chicken and set it aside.

Sauté Aromatics:In the same pot, add the chopped onions, minced garlic, jalapeño, and red bell pepper. Sauté these aromatic ingredients for approximately 2 minutes or until they become tender and fragrant.

Combine Ingredients:Now, add the black beans, fire-roasted diced tomatoes, corn kernels, chicken broth, chili powder, ground cumin, smoked paprika, and season with salt and pepper. Stir everything together to create a harmonious mixture.

Pressure Cook:Return the browned chicken breasts back to the pot, nestling them into the flavorful concoction. Close the Instant Pot’s lid and set it to manual high pressure for a cooking time of 10 minutes.

Natural Release:After the designated cooking time has elapsed, let the pressure release naturally for about 10 minutes. Once that’s done, perform a quick release to release any remaining pressure.

Shred Chicken:Using two forks, proceed to shred the tender chicken directly within the pot. It should pull apart effortlessly, adding delightful texture to your soup.

Serve:Your Instant Pot Chicken Tortilla Soup with Corn is now ready to be served. Ladle this flavorful concoction into bowls, and adorn each serving with tortilla strips or crushed tortilla chips, diced avocado, chopped cilantro, lime wedges for a zesty kick, a generous helping of shredded cheese, and a dollop of sour cream to enrich the flavor.

Instant Pot Chicken Tortilla Soup with Avocado

Ingredients

• 2 chicken breasts
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 can of diced tomatoes
• 1 can of black beans
• 1 can of corn kernels
• 1 avocado, diced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups of chicken broth
• Chopped fresh cilantro and a dollop of sour cream for garnish

Directions

Place chicken breasts, chopped onions, minced garlic, diced tomatoes, black beans, corn kernels, chili powder, cumin, salt, and pepper into the Instant Pot.

Pour the chicken broth over the ingredients.

Close the Instant Pot lid and set it to the “Soup” function for 10 minutes.

Once the timer goes off, release the pressure, shred the chicken, and serve the soup garnished with diced avocado, chopped fresh cilantro, and a dollop of sour cream.

The Instant Pot Chicken Tortilla Soup with Avocado brings a creamy and nutritious twist to the table. It’s perfect for those who crave a healthy addition to their soup.

Instructions

Sauté Chicken:Begin by setting your Instant Pot to sauté mode. Add the olive oil and place the chicken breasts into the pot. Sauté the chicken until it turns golden brown on both sides, which should take about 3 minutes per side. Once done, remove the chicken and set it aside.

Sauté Aromatics:In the same pot, add the chopped onions, minced garlic, jalapeño, and red bell pepper. Sauté these aromatic ingredients for approximately 2 minutes or until they become tender and fragrant.

Combine Ingredients:Now, add the black beans, fire-roasted diced tomatoes, chicken broth, chili powder, ground cumin, smoked paprika, and season with salt and pepper. Stir everything together to create a harmonious mixture.

Pressure Cook:Return the browned chicken breasts back to the pot, nestling them into the flavorful concoction. Close the Instant Pot’s lid and set it to manual high pressure for a cooking time of 10 minutes.

Natural Release:After the designated cooking time has elapsed, let the pressure release naturally for about 10 minutes. Once that’s done, perform a quick release to release any remaining pressure.

Shred Chicken:Using two forks, proceed to shred the tender chicken directly within the pot. It should pull apart effortlessly, adding delightful texture to your soup.

Serve:Your Instant Pot Chicken Tortilla Soup with Avocado is now ready to be served. Ladle this flavorful concoction into bowls, and adorn each serving with tortilla strips or crushed tortilla chips, sliced or diced ripe avocados, chopped cilantro, lime wedges for a zesty kick, a generous helping of shredded cheese, and a dollop of sour cream to enrich the flavor.

Instant Pot Chicken Tortilla Soup with Black Beans

Ingredients

• 2 chicken breasts
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 can of diced tomatoes
• 2 cans of black beans
• 1 can of corn kernels
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups of chicken broth
• Sliced jalapeños and a squeeze of lime for garnish

Directions

Place chicken breasts, chopped onions, minced garlic, diced tomatoes, black beans, corn kernels, chili powder, cumin, salt, and pepper into the Instant Pot.

Pour the chicken broth over the ingredients.

Close the Instant Pot lid and set it to the “Soup” function for 10 minutes.

Once the timer goes off, release the pressure, shred the chicken, and serve the soup garnished with sliced jalapeños and a squeeze of lime.

The Instant Pot Chicken Tortilla Soup with Black Beans adds a hearty dose of protein and a touch of heat. It’s perfect for those who crave a filling and spicy meal.

Instructions

Sauté Chicken:Begin by setting your Instant Pot to sauté mode. Add the olive oil and place the chicken breasts into the pot. Sauté the chicken until it turns golden brown on both sides, which should take about 3 minutes per side. Once done, remove the chicken and set it aside.

Sauté Aromatics:In the same pot, add the chopped onions, minced garlic, jalapeño, and red bell pepper. Sauté these aromatic ingredients for approximately 2 minutes or until they become tender and fragrant.

Combine Ingredients:Now, add the black beans, fire-roasted diced tomatoes, chicken broth, chili powder, ground cumin, smoked paprika, and season with salt and pepper. Stir everything together to create a harmonious mixture.

Pressure Cook:Return the browned chicken breasts back to the pot, nestling them into the flavorful concoction. Close the Instant Pot’s lid and set it to manual high pressure for a cooking time of 10 minutes.

Natural Release:After the designated cooking time has elapsed, let the pressure release naturally for about 10 minutes. Once that’s done, perform a quick release to release any remaining pressure.

Shred Chicken:Using two forks, proceed to shred the tender chicken directly within the pot. It should pull apart effortlessly, adding delightful texture to your soup.

Serve:Your Instant Pot Chicken Tortilla Soup with Black Beans is now ready to be served. Ladle this flavorful concoction into bowls, and adorn each serving with tortilla strips or crushed tortilla chips, chopped cilantro, lime wedges for a zesty kick, a generous helping of shredded cheese, and a dollop of sour cream to enrich the flavor.

Instant Pot Chicken Tortilla Soup with Lime

Ingredients

• 2 chicken breasts
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 can of diced tomatoes
• 1 can of black beans
• 1 can of corn kernels
• Zest and juice of 2 limes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups of chicken broth
• Fresh cilantro and lime wedges for garnish

Directions

Place chicken breasts, chopped onions, minced garlic, diced tomatoes, black beans, corn kernels, chili powder, cumin, salt, and pepper into the Instant Pot.

Pour the chicken broth over the ingredients.

Close the Instant Pot lid and set it to the “Soup” function for 10 minutes.

Once the timer goes off, release the pressure, shred the chicken, and stir in the zest and juice of 2 limes.

Serve the soup garnished with fresh cilantro and lime wedges.

The Instant Pot Chicken Tortilla Soup with Lime brings a zesty and refreshing twist to the classic recipe. It’s a burst of citrusy goodness.

Instructions

Sauté Chicken:Begin by setting your Instant Pot to sauté mode. Add the olive oil and place the chicken breasts into the pot. Sauté the chicken until it turns golden brown on both sides, which should take about 3 minutes per side. Once done, remove the chicken and set it aside.

Sauté Aromatics:In the same pot, add the chopped onions, minced garlic, jalapeño, and red bell pepper. Sauté these aromatic ingredients for approximately 2 minutes or until they become tender and fragrant.

Combine Ingredients:Now, add the black beans, fire-roasted diced tomatoes, chicken broth, chili powder, ground cumin, smoked paprika, and season with salt and pepper. Stir everything together to create a harmonious mixture.

Pressure Cook:Return the browned chicken breasts back to the pot, nestling them into the flavorful concoction. Close the Instant Pot’s lid and set it to manual high pressure for a cooking time of 10 minutes.

Natural Release:After the designated cooking time has elapsed, let the pressure release naturally for about 10 minutes. Once that’s done, perform a quick release to release any remaining pressure.

Shred Chicken:Using two forks, proceed to shred the tender chicken directly within the pot. It should pull apart effortlessly, adding delightful texture to your soup.

Lime Infusion:Add the zest and juice of 2 limes to the soup. Stir to infuse the vibrant lime flavor into the soup.

Serve:Your Instant Pot Chicken Tortilla Soup with Lime is now ready to be served. Ladle this flavorful concoction into bowls, and adorn each serving with tortilla strips or crushed tortilla chips, chopped cilantro, a squeeze of fresh lime for a zesty kick, a generous helping of shredded cheese, and a dollop of sour cream to enrich the flavor.

Conclusion: A Feast of Flavors

In this culinary journey, we’ve explored 7 Instant Pot Chicken Tortilla Soup recipes, each with its unique twist and flavor profile. From the classic to the spicy, from creamy to hearty, these recipes cater to diverse palates. The Instant Pot’s efficiency ensures that you can enjoy these delightful meals even on your busiest days. So, gather your ingredients, fire up your Instant Pot, and treat yourself to a flavorful feast.

Call to Action: Share Your Soup Stories:We’d love to hear about your Instant Pot adventures and how these recipes turned out for you. Share your experiences, modifications, and any additional tips or tricks you’ve discovered. Connect with fellow food enthusiasts and keep the culinary conversation going.

Discover More Instant Pot Delights:If you’ve enjoyed this journey through the world of Instant Pot cooking, be sure to explore our website for more Instant Pot recipes that will revolutionize your home cooking. Subscribe to our newsletter for the latest updates on mouthwatering recipes and culinary inspiration.

In a world that’s always on the move, the Instant Pot is your trusted partner in creating delicious meals. From classics to creative twists, these 7 Instant Pot Chicken Tortilla Soup recipes offer a taste of comfort and convenience. Happy cooking!

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