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Instant Pot Chicken Tortilla Soup

Prep Time5 mins
Cook Time13 mins
Course: Soup
Cuisine: Mexican
Keyword: chicken tortilla soup, instant pot
Servings: 6

Ingredients

  • 1 tbsp grapeseed oil
  • 1/2 medium onion chopped
  • 3 chicken breasts boneless, skinless
  • 4 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 can (12 fluid oz) corn drained and rinsed. (You can also use frozen corn)
  • 1 can (19 fluid oz) black beans drained and rinsed
  • 1 can (4 oz) green chilies diced
  • 2 can (13.5 fluid oz) fire-roasted diced tomatoes with juices
  • 4 cups chicken broth
  • salt & pepper to taste

For Toppings

  • chopped avocado
  • chopped cilantro
  • tortilla chips
  • lime wedges
  • greek yogurt or sour cream

Instructions

  • Sauté onions with grapeseed oil in Instant Pot until soft. (Approx 5 min)
  • Add in all the other soup ingredients and stir.
  • Cancel saute and secure lid on Instant Pot. Make sure lid is sealed.
  • Cook on high pressure for 8 minutes. It'll take approx. 10-15 minutes for it to get up to pressure.
  • Once done cooking and countdown has finished, release pressure.
  • Take the chicken breasts out and shred with 2 forks, then return to pot and stir.
  • When serving, add toppings of your choice to the soup.