Instant Pot Chicken Tortilla Soup . . . loaded with tasty ingredients, this Mexican soup is full of flavor! It is so easy that my teenage sons make it on a regular basis.
Chicken Tortilla Soup in the Instant Pot
I first tried this soup last fall, and it has been a family favorite ever since. It is similar to my traditional tortilla soup recipe, but it is even more simple to make. You just toss everything in the Instant Pot and walk away!
I’m pretty new to using the Instant Pot, but this is one recipe that turns out perfectly every time. My boys have made it several times, and it comes out perfectly every time. It is healthy and delicious, and the entire family loves it!
Can I use frozen chicken in my Instant Pot Chicken Tortilla Soup?
-Yes, you can use frozen chicken breasts. I’ve made it with frozen chicken a couple of times and it still turns out perfectly.
Can I use chicken thighs instead of chicken breasts?
-I prefer white meat, so I haven’t tried using thighs, but I’m sure they would work.
How to make Instant Pot Chicken Tortilla Soup
This soup could not be more simple, and you won’t believe how good it tastes!
You just slice a few vegetables, then dump all of the ingredients into the pot.
After you close the steam valve, set the Instant Pot to high for 25 minutes. It will take about 10 minutes to come up to pressure, then it will start counting down.
When it beeps, use a long spatula or wooden spoon to open the steam valve and release the pressure.
Extra garnishes are what makes this soup over the top delicious, so don’t leave those out. My favorite are the diced avocados. So delicious!
If you love soup this time of year, here are a few more of my favorite soup recipes:
Instant Pot Chicken Tortilla Soup
- 3 large boneless, skinless chicken breasts
- 1 10 oz can Rotel diced tomatoes and chilies
- 1 onion, diced
- 1 tsp salt
- 5 cups chicken broth
- 1 1/2 tsp cumin
- 1/4 tsp dried oregano
- 1/4 tsp pepper
- 2 large carrots, sliced
- 3 cloves garlic, minced
- 2 cups fresh or frozen corn
- Optional garnishes: shredded cheese, avocados, tortilla chips
- Combine all ingredients in an Instant Pot with the chicken on the bottom.
- Make sure steam release valve is closed. Manually set to HIGH for 25 minutes.
- Use a long spatula to open the steam release valve and let out all steam.
- Shred the chicken and stir the soup.
- Serve soup hot with avocados, shredded cheese, and tortilla chips.
-Recipe inspired by The Baker Upstairs
Amount Per Serving: Calories: 204Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 1107mgCarbohydrates: 18gFiber: 4gSugar: 4gProtein: 19g