Instant Pot Chicken Tortilla Soup

This chicken tortilla soup cooks completely in the Instant Pot and uses very few ingredients! All you have to do is add all the ingredients to the Instant Pot and you’ll have delicious soup in no time.

Instant Pot Chicken Tortilla Soup

This soup is a great way to meal prep for a busy week ahead, or make a big dinner to feed your family. You also don’t need a lot of ingredients to make this yet it is very flavorful. Tastes just like the soup in a Mexican restaurant!

I love making this when it is cold outside and I am craving something warm and filling to eat!

Using the Instant Pot is great because you don’t have to worry about watching the soup while it is cooking, leaving you time to do whatever else you need to get done! The Instant Pot is perfect for cooking chicken tortilla soup!

I hope you and your family love it as much as mine does!

How to Prepare Instant Pot Chicken Tortilla Soup

First you will want to gather all of the necessary ingredients to prepare this soup before starting.

Here is what you will need:

• 2 uncooked chicken breasts about 1.5 lbs
• 1 32 oz. container of chicken broth
• 1 bag of frozen corn
• 1 jar of salsa
• 1 can of black beans

Only 5 ingredients! Not too bad, right?

For the topping, you will also need some tortillas. Additionally you can top with some avocado, cheese, or sour cream if you like!

First pre-heat your oven to 400F.

The next step to prepare the chicken tortilla soup is to add the chicken breasts to the Instant Pot and then pour in the broth.

Next add in the full jar of salsa. Then open the can of beans and add the whole can. No need to drain!

Then add the bag of corn to the pot. You can use a can of corn alternatively.

Once all the ingredients are in the pot, close the lid and turn the valve to the Sealing position. Set the time to 20 minutes and press the Pressure Cook button on High.

While the soup is cooking, you will make the tortilla topping in the oven!

Place a sheet of parchment paper on a baking sheet. Then use a kitchen shears to cut 5 corn tortillas into slender strips.

You will bake them in the oven so they become crunchy! Spread them out on the baking sheet in a single layer.

Then place in the oven at 400F for 15 minutes or until crunchy to your liking.

When the Instant Pot is done cooking, use the Quick Release function to release the steam.

When the pin has dropped, you can open the lid of the Instant Pot.

Now you will shred the chicken.

To shred the chicken easily, you will use a food processor (see how to shred chicken in food processor).

Remove the chicken breasts using a tongs and place on cutting board. Cut your chicken into large chunks that fit in your food processor.

Fit your food processor with a slicing blade first.

If you don’t have a food processor, you can also use two forks to shred your chicken.

Add the chicken to the food processor and shred.

Then add the shredded chicken back into the Instant Pot soup and stir to combine.

Transfer some of the soup into a bowl and top with the crispy tortillas.

I like to use shredded cheese on top of my soup as well! You can also use chopped avocado and sour cream if you like!

What to Serve with Instant Pot Chicken Tortilla Soup

This soup would make a great lunch on its own during a busy workday or a light dinner! This soup is quite filling on its own and is a complete meal. It might be nice with some cornbread or rolls though!

• Instant Pot Cornbread Recipe
• Air Fryer Crescent Rolls

More Instant Pot Recipes

If you liked this Instant Pot recipe for soup, check out some of my other soup and Instant Pot recipes. I love making soup in my Instant Pot so I can do other things and not have to worry about it!

• Instant Pot Ramen Noodles
• Instant Pot Egg Drop Soup
• Instant Pot Lentil Quinoa Soup
• Instant Pot Mushroom Sweet Potato Soup
• Instant Pot Keto Chili Recipe Without Beans

See also:

• Instant Pot Salsa Chicken
• Instant Pot Refried Beans
• Instant Pot Ramen
• Tamales In The Instant Pot