Name: Instant Pot Chicken Tortilla Soup
Prep time: 10 min
Cook time: 14 min
Total time: 35 min
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; Tortilla chips; Shredded cheese; Sour cream; Avocado; Lime slices

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.

Tortilla Soup Tips & Variations

Make it your own and switch things up. I’ll add corn some days and skip it others. This recipe includes beans, but feel free to leave them out – my kids and I love pinto beans,
Make sure to use 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 by stirring in 1–2 cups of heavy cream after cooking. For a thicker soup, whisk flour or cornstarch into the cream, then warm it in the Instant Pot for a few minutes.
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.

how to make instant pot tortilla soup

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.

Tortilla Soup Leftovers

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 recipe we love

what to serve with tortilla soup

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