This Instant Pot Chicken Tortilla Soup is a quick and easy 30-minute recipe that’s full of flavor from a jar of salsa and taco seasoning! Simply combine chicken, peppers, onions, beans, and corn in a pressure cooker for the best family-friendly meal. This traditional Mexican dish is perfect for a busy weeknight and can be as spicy or mild as you like.

Chicken tortilla soup is topped with cilantro and served in a bowl.

Easy Chicken Tortilla Soup in the Instant Pot

This Slow Cooker Chicken Tortilla Soup has been a Fall and Winter favorite in our house for years.

When I worked in an office outside of the house it was so nice to have a warm meal waiting for me when we got home.

But lately dinnertime seems to sneak up and I end up just making something super fast and simple.

To go along with my new impromptu cooking habits, I recently transformed that slow cooker recipe into one that was suited for a 6-quart Instant Pot.

One of the initial concerns I had with transforming the slow cooker recipe into an Instant Pot version was the tenderness of the meat.

Not only did it come out JUST as delicious, tender, juicy, and healthy as the Crock-Pot version, but it was ready – from prep to finish – in under 30 minutes!

So for those of you who don’t think about dinner until your tummy is rumbling so loud you can’t ignore it, you are in the right place.

Love Mexican soup recipes? Try out this Chicken Taco Soup, Green Chili Chicken Soup, and Chicken Enchilada Soup next!

Chicken, corn, black beans, broth, lime, salsa, taco seasoning, onions, and peppers are the ingredients in this instant pot soup.

Ingredients

The simple ingredients you need to make this Instant Pot chicken tortilla soup recipe include:

  • Chicken Breasts. This is the best cut and is the easiest to find. You can also substitute with boneless, skinless chicken thighs if that’s what you have on hand. To make a vegan or vegetarian version leave out the chicken and instead mix in additional beans or garbanzo beans.
  • Bell Pepper and Onion. Both of these are finely diced and sautéed at the beginning of cooking.
  • Salsa. Choose a mild, medium, or hot salsa to achieve your desired spice level. You can also sub in a can of diced tomatoes or Rotel tomatoes with diced green chilis.
  • Broth. Regular sodium chicken broth makes up the bulk of the liquid in the soup. Feel free to select reduced sodium broth if you’re watching your sodium intake. Vegetable broth is a great option for a vegan or vegetarian soup.
  • Taco Seasoning. The best way to give your recipe authentic Mexican flavor is with homemade seasoning that has chili powder and cumin. Plus if you make your own you can stir in more or less cayenne pepper to adjust the spice level. If you buy store bought seasoning, be sure to read the label if you are gluten-free.
  • Corn. Either canned corn or frozen corn will work in this recipe.
  • Black Beans. Canned beans are a convenient choice. Make sure you rinse and drain them before adding them into the soup!
  • Lime. The juice of a lime gives the taco soup a bit more acidity. You can also use a lemon if that is what you have on hand.

How to Make Instant Pot Chicken Tortilla Soup

The basic steps for making Instant Pot chicken tortilla soup are simple to follow:

Sauté the Veggies

Plug in the Instant Pot and set it to the sauté function. Add the oil, onions, and bell pepper to the pot. Cook the veggies for 3 to 4 minutes, or until they are tender.

Green peppers and onions are sautéed in the instant pot.

Fill the Instant Pot

Pour in the chicken broth and use a spoon or spatula to scrape the bottom of the pot to make sure no browned bits are stuck.

Stir in the salsa, taco seasoning, and salt. 

Completely submerge the chicken breasts into the liquid. (This ensures they get ultra tender!)

Mix in the rinsed and drained corn kernels and black beans. 

Pressure Cook

Cover the pot with the lid and make sure it’s locked. Move the pressure release valve to the sealed position.

Use the control panel to set the Instant Pot to high pressure for 8 minutes.

Once the timer has gone off allow the it to sit for 10 minutes before moving the pressure valve to the venting position. If you are in a rush, you can do a quick release.

Shred the Chicken

Use two forks to shred the chicken breasts. You can either do this within the pot or remove the chicken and shred on a plastic cutting board.

Stir the fresh lime juice into the shredded chicken just before serving. (It’s best to do this AFTER cooking so the lime juice does not become bitter!)

Chicken is shredded with two forks in the instant pot.

Top and Serve

While this chicken tortilla soup recipe tastes incredible on its own, it is even better with some of these toppings!

  • Crushed tortilla chips or tortilla strips <– A must!!
  • Avocados – Learn How to Cut an Avocado if you don’t already know!
  • Sour Cream – Or dairy-free sour cream by Tofutti.
  • Shredded Cheese – Cheddar cheese, Mexican blend, or Monterrey Jack all taste great!
  • Fresh Cilantro
  • Sliced or Pickled Jalapeños
Healthy Mexican chicken tortilla soup is made in a pressure cooker for an easy dinner.

Meal Prep and Storage

  • To Prep-Ahead: Dice the onions and peppers and make the taco seasoning. Or, since soup flavors improve with time you can make the entire recipe in advance.
  • To Store: Leftover soup will last in an airtight container in the refrigerator for up to 3-4 days.
  • To Freeze: Store in a freezer-safe container for up to 6 months.
  • To Reheat: Add the leftovers to a bowl and warm up in the microwave or heat up in a medium-sized skillet over medium-low heat.

FAQs

Does frozen meat take longer in the instant pot?

Yes it does. Not only does adding cold food to the pressure cooker result in a longer pressurization time, but a few more minutes should be added to the cook time. If using frozen chicken breasts add an additional 3 minutes to the recipe you’re cooking.

How do you thicken tortilla soup?

Use lots of chunky ingredients to keep the soup on the thicker side. If you want to make the base thicker you can mix in a starch slurry or heavy cream.

What do I serve with soup?

The classic pairings for soups are breads, sandwiches, and salads. Serve this chicken tortilla soup with tortilla chips, a quesadilla, or a leafy green salad with Avocado Ranch Dressing.

What size of Instant Pot should I use?

This recipe was originally written and tested with a 6-quart Instant Pot. If you have an 8-quart model, or a different brand, you should still be able to follow the instructions as written below. Don’t know where to start with your pressure cooker? Learn How to Use an Instant Pot.

Mexican chicken tortilla is served in a bowl for a healthy dinner option.

Expert Tips and Tricks

  • Make it creamy. Add in a bit of heavy cream, milk, cashew milk or a starch slurry for a richer soup.
  • Adjust to taste. Select a salsa you like and use more or less cayenne in the taco seasoning to fit your preferences.
  • Tone down the heat. If you accidentally make it too spicy you can mix in a bit of milk, other dairy, or oil to balance out the spice. 
  • Go plant-based. Make it vegan or vegetarian by substituting the chicken with additional beans or garbanzo beans and use vegetable broth. 
  • Play it safe. Use something with a long handle to release the pressure to avoid burns.

What to Serve with Chicken Tortilla Soup?

This soup is absolutely delicious and perfect with any of these recipes:

More Instant Pot Soup Recipes

Use your pressure cooker to create many more amazing meals like these:

Tap stars to rate!

5 from 4 votes

Easy Instant Pot Chicken Tortilla Soup Recipe

This Instant Pot Chicken Tortilla Soup is a quick and easy 30-minute recipe that's full of flavor from a jar of salsa and taco seasoning! Simply combine chicken, peppers, onions, beans, and corn in a pressure cooker for the best family-friendly meal.
Yield 8 servings
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
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Ingredients 

  • 1 ½ lbs. chicken breasts
  • 2 Tbsp. oil avocado or olive oil
  • 1 cup onion red or sweet, finely diced
  • 1 green bell pepper finely diced
  • 4 cups chicken broth regular sodium
  • 16 oz. jar salsa mild or medium*
  • 3 Tbsp. homemade taco seasoning or store bought*
  • ½-¾ tsp. salt to taste
  • 15 oz. can black beans rinsed and drained
  • 15 oz can whole kernel corn drained
  • 1 lime juiced

Optional Toppings:

Instructions 

  • Sauté Vegetables: Set a 6-quart Instant Pot to the sauté function and add oil, onions, and bell pepper. Sauté for 3-4 minutes, or until vegetables become tender.
    2 Tbsp. oil, 1 cup onion, 1 green bell pepper
  • Scrape the Pot: Pour in chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
    4 cups chicken broth
  • Add Seasonings, Corn, and Beans: Mix in salsa, taco seasoning, and salt. Place chicken breasts down into the liquid, making sure they’re completely submerged. Add rinsed and drained corn and black beans.
    1 ½ lbs. chicken breasts, 16 oz. jar salsa, 3 Tbsp. homemade taco seasoning, ½-¾ tsp. salt, 15 oz. can black beans, 15 oz can whole kernel corn
  • Pressure Cook: Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve.
  • Shred Chicken: Shred the chicken breasts when the soup is done cooking. Stir in fresh lime juice just before serving.
    1 lime
  • Serve soup with tortilla chips, fresh cilantro, green onions, sliced avocado, or sour cream. Enjoy!
    Tortilla chips, Cilantro, Green Onions, Avocado, Sour Cream
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 4 votes

Notes

Meal Prep and Storage

  • To Prep-Ahead: Dice the peppers and onions and make the taco seasoning. Or, since soup flavors improve with time you can make the entire recipe in advance.
  • To Store: Leftover soup will last in an airtight container in the refrigerator for up to 3-4 days.
  • To Freeze: Store in a freezer-safe container for up to 6 months.
  • To Reheat: Add the leftovers to a bowl and warm up in the microwave or heat up in a medium-sized skillet over medium-low heat.

Nutrition

Calories: 266kcal, Carbohydrates: 29g, Protein: 24g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 54mg, Sodium: 1799mg, Potassium: 871mg, Fiber: 8g, Sugar: 6g, Vitamin A: 897IU, Vitamin C: 31mg, Calcium: 58mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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Comments

  1. 5 stars
    Delicious! I had to drain some of the liquid prior to cooking because I have a smaller pot. Will definitely add this to the lineup!

    1. Yay! So happy to hear you enjoyed the recipe, Caitlin! Thanks so much for taking the time to leave a comment and rating!

  2. I have made this recipe at least 25 times. It is easy and delicious. I make a side portion with quinoa instead of chicken for my vegan and vegetarian family members too. Must try. Thanks for sharing it.

    1. Yay! So happy to hear you and your loved ones have enjoyed it so much, Leslie. Love the idea to add quinoa instead of chicken, too! Thanks so much for your comment and rating!

  3. Made this tonight with ground turkey and it was wonderful!! Just what we needed on this wet windy Northwest evening.

  4. I had read your recipe and tried to cook it. Well, I’m not good at cooking but still I able to prepare soup looking somewhere near to the image in this post.
    Thanks for the recipe!
    Regards,