Irresistible Instant Pot Chicken Tortilla Soup Recipe

I reach for my Instant Pot whenever I need something warm and filling without spending hours in the kitchen. This chicken tortilla soup has become one of those recipes I make on repeat because it delivers bold flavor with minimal effort.

The pressure cooker does all the heavy lifting here. I toss in the ingredients, set the timer, and walk away while the flavors develop into something that tastes like it simmered all day.

What makes this Instant Pot Chicken Tortilla Soup a keeper for years to come

I love how the fire roasted tomatoes and enchilada sauce create layers of flavor without requiring a long ingredient list. The chicken comes out tender enough to shred with a fork, and the black beans add heartiness that makes this feel like a complete meal.

You can customize the toppings to suit your mood. I usually pile on shredded cheese, avocado, and crunchy tortilla strips, but sour cream and fresh cilantro work just as well.

The best part is how quickly this comes together on busy weeknights. I have dinner on the table in under an hour, and most of that time is hands-off while the Instant Pot does its thing.

If you’re looking for more hearty options, my Sausage Tortellini Soup Recipe brings that same cozy warmth, and the Vegetable Barley Soup Recipe has become a regular in my meal rotation.

What you will need to make this Instant Pot Chicken Tortilla Soup

• 2 teaspoons olive oil
• 1 cup chopped yellow onion
• 4 cloves garlic, minced
• 4 ounce can mild fire roasted diced green chiles
• 14.5 ounce can fire roasted diced tomatoes, undrained
• 15 ounces red enchilada sauce
• 1 teaspoon chili powder (use 2 teaspoons for more heat)
• 1 teaspoon ground cumin
• 15 ounce can black beans, rinsed and drained
• 4 cups low sodium chicken broth
• 1 pound boneless skinless chicken breasts
• 1 cup frozen corn kernels
• Salt and black pepper, to taste
• For serving: lime wedges, crumbled tortilla chips, shredded cheddar cheese, sour cream, diced avocado, fresh cilantro

How I Make This Instant Pot Chicken Tortilla Soup

1. Turn on the Instant Pot sauté function and add the olive oil. Once the oil is hot, add the chopped onion and cook for about 3 minutes, stirring occasionally, until the onion softens and becomes translucent.
2. Turn off the Instant Pot and stir in the minced garlic. Let it cook in the residual heat for about 30 seconds until fragrant.
3. Add the diced green chiles, fire roasted diced tomatoes with their juices, red enchilada sauce, chili powder, ground cumin, black beans, and chicken broth. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot.
4. Nestle the chicken breasts into the liquid, pressing them down gently so they’re mostly submerged. Place the lid on the Instant Pot and move the steam valve to the sealing position.
5. Set the Instant Pot to manual or pressure cook mode on high pressure for 9 minutes. The pot will take about 15-20 minutes to come to pressure before the cooking time begins.
6. When the cooking time is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully move the steam valve to the venting position using a long spoon to release any remaining pressure.
7. Once the float valve drops, carefully open the lid. Remove the chicken breasts to a clean plate and let them rest for a few minutes.
8. Stir the frozen corn into the hot soup, cover the pot with the lid (no pressure), and let it sit for 5 minutes to heat the corn through.
9. While the corn heats, shred the chicken using two forks or a stand mixer with the paddle attachment on low speed.
10. Return the shredded chicken to the pot and stir to combine. Taste the soup and add salt and black pepper as needed.
11. Ladle the soup into bowls and serve with your favorite toppings like tortilla chips, shredded cheese, sour cream, avocado, cilantro, and lime wedges.

My kitchen secrets for getting this Instant Pot Chicken Tortilla Soup just right

I always use low sodium chicken broth so I can control the salt level at the end. The enchilada sauce and canned ingredients already contain sodium, so tasting before adding extra salt prevents the soup from becoming too salty.

If you’re using frozen chicken breasts, increase the pressure cooking time to 12 minutes. The chicken will still shred beautifully, and the extra time ensures it cooks through completely.

I add the corn at the end because it doesn’t need much cooking time. Stirring it in after pressure cooking keeps the kernels from becoming mushy and maintains their sweet flavor and texture.

When I usually serve my Instant Pot Chicken Tortilla Soup

This soup works perfectly for weeknight dinners when I need something satisfying without a lot of prep work. I serve it with warm cornbread or a simple green salad on the side.

Leftovers reheat beautifully, so I often make a full batch and enjoy it for lunch the next day. The flavors actually deepen overnight, making the second serving even better than the first.