This savory Instant Pot Chicken Tortilla Soup contains shredded chicken, tomatoes, pinto beans, cilantro, onion, and sweet corn simmering in a flawlessly seasoned broth.

This Instant Pot Tortilla Soup is not only easy to make, but it’s full of flavor. You can prepare the ingredients in 10 minutes and then let the Instant Pot cook. Add your favorite garnishes, and you’ll have a delicious meal in under 30 minutes.

I love a good Instant Pot recipe that is easy to prep and doesn’t get any easier than this one. You can even adjust it to make the soup in your slow cooker. You combine all of the ingredients and then let it simmer all day.

INGREDIENTS

  • Chicken breasts, uncooked
  • Whole peeled tomatoes, mashed
  • 1Red enchilada sauce
  • Medium yellow onion chopped
  • Chopped green chiles
  • Water
  • Chicken broth
  • Pinto beans drained and rinsed with cold water
  • Chili powder, cumin, salt, garlic powder
  • Bay leaf
  • Cilantro

INSTANT POT TORTILLA SOUP SUBSTITUTIONS & ADDITIONS

I like that I can make this dish by adding or removing ingredients. For example, I might add corn one day and leave it out the next. While this recipe includes beans, feel free to take those out on occasion. The kids and I love pinto beans in our soup; my husband doesn’t like any legume; insert eye-roll here.

Instant Pot Chicken Tortilla Soup is versatile and allows for personalization according to your preferences.

Canned Whole Peeled Tomatoes – I love the texture these tomatoes give to the soup, I use them in my Authentic Tortilla Soup, and they just come out perfect every time.

Use fire-roasted tomatoes if you want to add a flavor or some smokiness. If you don’t have whole peeled tomatoes on hand, you can easily use regular canned diced tomatoes, or 3-4 fresh Roma tomatoes will work just as well.

Make it creamy! Looking to make a creamy Chicken Tortilla Soup? Try this soup; change the directions for this Instant Pot soup, and then add the cream after it has cooked.

Add 1-2 cups of heavy cream. For a thicker soup, whisk 2-3 tablespoons of flour or cornstarch into the heavy cream before stirring it into the soup. And then let it cook back in the Instant Pot for 3-4 minutes or until warm.

Broth & water – this recipe calls for both, but you can easily substitute the water for another can of chicken broth. If you do this, make sure to use low-sodium chicken broth.

Veggies – I love adding diced peppers to this recipe; if you add any extra vegetables, so every cup of chopped veggies you add, add 1/4 cup of water as well. And a 1/4-1/2 teaspoon of extra seasoning.

INSTRUCTIONS

Add the chicken breast to the instant pot, followed by chicken broth, water, seasonings, tomatoes, pinto beans, corn, and onions. Top with a bay leaf.

Close the lid and set the pressure valve to the sealing position. Select Manual/Pressure Cook and set it for 14 minutes. 

After cooking, let the pressure release naturally for 10 minutes, followed by a quick release. Open the lid after the pin drops.

When the soup is ready, remove the bay leaf, shred the chicken, and smash the whole tomatoes before serving.

cooked chicken and tomatoes in mixing bowl

When the soup is ready, remove the bay leaf, shred the chicken, and smash the whole tomatoes before serving.

*Note – I add my chicken and the whole tomatoes to my kitchen aid mixer to shred the chicken and crush the tomatoes.

shredded chicken and tomatoes in mixing bowl

Add the chicken and tomatoes to the Instant Pot; add cilantro and stir together.

Ladle the soup into bowls and garnish with your favorite toppings.

TIPS FOR SAVING LEFTOVER CHICKEN TORTILLA SOUP

If you have any leftovers, they will stay fresh in the fridge for a quick and easy lunch or dinner within a few days. You can also freeze them to enjoy at another time.

Making this Instant Pot chicken tortilla soup can ease your meal prep! You have a tasty, healthy, satisfying lunch option all week.

white bowl with soup and garnishes including tortilla chips

MORE INSTANT POT RECIPES

Have an Instant Pot Pressure Cooker but are unsure what to do with it. Unsure of what can or cannot be cooked in the pot? Check out these recipes to try out.

Pin this to your favorite Pinterest board to save for later!

Instant Pot Chicken Tortilla Soup

Prep: 10 minutes
Cook: 14 minutes
Total: 35 minutes
Servings: 8 1 1/3 cup servings
Calories: 201 kcal
This Instant Pot Chicken Tortilla Soup is easy to make and loaded with shredded chicken, veggies, and delicious broth.

Ingredients
 

  • 1.25 lbs chicken breasts uncooked
  • 28 ounce can whole peeled tomatoes, mashed
  • 10 ounces red enchilada sauce
  • 1/2 medium yellow onion chopped
  • 4 ounces chopped green chiles
  • 1 teaspoon garlic powder
  • 1 cup water
  • 14.5 ounces chicken broth
  • 2 teaspoons cumin
  • 1 can pinto beans drained and rinsed with cold water
  • 2 teaspoons chili powder
  • 1 tablespoon salt
  • 1 bay leaf
  • 1/4 cup chopped cilantro

Optional Garnishes for Serving

  • Tortilla chips
  • Shredded cheese
  • Sour cream
  • Avocado
  • Lime slices

Instructions
 

  • Add the chicken breast to the instant pot, followed by chicken broth, water, seasonings, tomatoes, pinto beans, corn, and onions. Top with a bay leaf.
  • Close the lid and set the pressure valve to the sealing position. Select Manual/Pressure Cook and set it for 14 minutes. 
  • After cooking, let the pressure release naturally for 10 minutes followed by a quick release. Open the lid after the pin drops.
  • When the soup is ready, remove the bay leaf, shred the chicken, and smash the whole tomatoes before serving.
    *Note – I add my chicken and the whole tomatoes to my kitchen aid mixer to shred the chicken and crush the tomatoes.
  • Add the chicken and tomatoes back to the Instant Pot and stir together.
  • Ladle the soup into bowls and garnish with your favorite toppings.

Notes

The nutrition information does not include the toppings.
Calories: 201kcalCarbohydrates: 23gProtein: 22gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 45mgSodium: 1487mgPotassium: 761mgFiber: 7gSugar: 5gVitamin A: 581IUVitamin C: 17mgCalcium: 74mgIron: 3mg
Tried this recipe?Let us know what you think!

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11 Comments

  1. 5 stars
    As a vegetarian, I make this all the time, and just use black beans instead of chicken! The flavor is so good!

  2. Chicken tortilla soup is my favorite soup this time of the year. I cannot wait to make it in my instant pot, how brilliant!

5 from 8 votes (1 rating without comment)

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