Instant Pot Chicken Tortilla Soup
We can’t get enough of this delicious Instant Pot Chicken Tortilla Soup recipe! This easy chicken tortilla soup can also be made in the slow cooker. It’s a healthy one pot dinner!
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If the fact that I’ve made this soup three times in two weeks doesn’t convince you that it’s a total keeper of a recipe, then I’m not sure what will!
This Instant Pot Chicken Tortilla Soup has it all. Crave-worthy flavor. Loads of topping possibilities. Healthy ingredients. And it is so simple and fast to prepare.
Find 29+ Instant Pot Soup Recipes here and my round up of the best Instant Pot Chili Recipes.
No Instant Pot? No problem! You can also make this healthy chicken tortilla soup in your slow cooker. Or even on the stove top!
My other favorite dinner of the moment that I make in my Instant Pot is this Healthy Turkey Chili Recipe. It gets rave reviews from everyone who tries it! The chili can also be made in the slow cooker or on the stove. My family also loves this Instant Pot Chicken Noodle Soup and Instant Pot White Chicken Chili!
If you don’t yet have an Instant Pot but are considering buying one I highly recommend it. I’ve written a guide on how to use an Instant Pot to help you get started. Besides this soup, my favorite things to make in the IP are Instant Pot hard boiled eggs. Seriously life changing!
I use a couple of not so secret ingredients when I make this Instant Pot Chicken Tortilla Soup.
First up, fire roasted diced tomatoes. The fire roasted kind add another layer of flavor that really can’t be beat.
Second, I add a jar of mild red enchilada sauce. I know, I know. Aren’t I always telling you to make your own? You caught me. Sometimes it’s worth it to take a little help from the grocery store, especially if you’re careful to choose one with a good ingredient list. I also take a little help from the store with this Slow Cooker Taco Soup, a reader favorite.
I recommend going all out when topping your bowl of chicken tortilla soup. Start with a squeeze of lime juice. Sprinkle on some shredded cheddar cheese. Next up? Perfectly ripe avocado. A dollop of plain Greek yogurt. And finally some crumbled tortilla chips. So. much. yum!
Serve this Instant Pot Chicken Tortilla Soup for an easy dinner with your family. My kids don’t like a lot of spice, so I use mild enchilada sauce and just 1 teaspoon of chili powder when I make this. You can adjust the heat to how you like it.
Tips for making this Instant Pot Chicken Tortilla Soup:
- I take a shortcut with this recipe and use store-bought enchilada sauce. I like the 365 Organic Red Enchilada Sauce from Whole Foods. You can also use homemade enchilada sauce.
- When I photographed this recipe I forgot to add the corn. Oops! I’ve also made it without an onion when I didn’t have one on hand. It’s delicious both with and without the onion and corn.
- You can use your stand mixer to shred the cooked chicken for this recipe. It’s so easy! Put the cooked chicken in the bowl of your mixer and mix on low using the paddle attachment until the chicken is shredded. This will take less than a minute! See my post on how to shred chicken for more tips.
Instant Pot Chicken Tortilla Soup
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onion
- 4 cloves garlic minced
- 4 ounce can mild fire roasted diced green chiles
- 14.5 ounce can fire roasted diced tomatoes
- 15 ounces red enchilada sauce
- 1-2 teaspoons chili powder
- 1 teaspoon cumin
- 15 ounce can black beans rinsed and drained
- 4 cups low sodium chicken broth
- 1 pound boneless skinless chicken breast
- 15 ounce can corn drained (or 1 cup frozen corn), optional
- salt and pepper to taste
- For serving: lime wedges, crumbled tortilla chips, sour cream or plain Greek yogurt, shredded cheese, and/or avocado
Instructions
- Add olive oil to Instant Pot insert and turn on saute function. Add the onion and cook, stirring, until softened. Turn off Instant Pot. Stir in the minced garlic.
- Add the diced green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth. Stir well. Nestle the chicken into the mixture.
- Place the lid on and set it to the closed position. Turn the steam valve to the sealing position.
- Set the Instant Pot to manual/pressure cook, high pressure, for 9 minutes. When the cook time is done, allow the pressure to release naturally for 10 minutes (this means just leave the Instant Pot alone for 10 minutes). Then, carefully turn the steam valve to the venting position to release the remaining pressure. I usually do this with the handle of a long spoon.
- When the float valve drops down, the pressure has been released and it is safe to open your instant pot. Carefully remove the lid. Remove the chicken and shred. (This can be done in a bowl with two forks or even in your stand mixer – see my how to shred chicken tips.)
- Return the shredded chicken back to the pot and stir in the corn. Season to taste with salt and pepper and serve with toppings as desired.
Notes
Nutrition
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Wow!!! Now I need to make that immediately!
I hope you like it! We just made it again last night. 🙂
Can I put frozen chicken in this recipe? Increase the time to maybe 12 minutes?
I wondered the same thing about using frozen chicken ~ any ideas, yes or no? tia I want to make this today- my chicken is frozen.
Yes, you can use frozen chicken in this recipe. I would increase the pressure cook time to 12 or 13 minutes. Enjoy!
What size IP are you using?
I own and use both a 6 quart and an 8 quart Instant Pot.
I am doubling the recipe. Should I increase the cooking time?
The cooking time is the same for a double recipe. Be careful not to exceed the maximum fill line for your Instant Pot. I think a double recipe would fit in an 8 quart Instant Pot. I’m not sure about the 6 quart.
If I am using the meat off of a rotisserie chicken, what would you suggest for the instant pot cook time?
If you’re using cooked meat from a rotisserie chicken, then everything that you put into the soup will essentially be “cooked” and you just need to heat everything up and develop the flavors. I would try cooking for just 3 or 4 minutes.
My little one just got braces so I thought I’d try this. The whole family absolutely loves it! Did a few minor changes because we don’t like onion and it was delicious! Thank you for sharing!
It makes me so happy to hear that! Especially that your whole family loved it! 🙂
Just curious, is there a reason the corn goes in at the end?
The corn doesn’t need to cook so you can stir it in at the end. It will heat up quickly in the hot soup.
Oops. I didnt read all the way through and added the corn with all the other things. Hope it doesnt cause an explosion or something.
Release the pressure slowly and I am sure it will turn out fine.
We loved this recipe! I used Ancho chili powder and boneless, skinless thighs. The flavor was addicting. Next time I think I’ll double the chicken for an even heartier meal. I’m glad I have an 8 qt IP so sometime when I have a crowd, I can easily double the whole recipe.
Just made this last night, and we all loved it! Making more tonight!
About to make this for the second time, my husband and I loved it! Any recommendations regarding doubling the recipe?
As long as you don’t fill your pot past the max fill line it should be fine. It will take longer to come to pressure.
Can I make this recipe using split chicken breast?
Yes, you can, and the cook time will remain the same. Then remove the chicken from the bone and shred it after the soup cooks.
I’ve made this so many times because it’s so delicious! Can this soup be frozen?
I’m happy to hear that! Yes, this soup will freeze well.
I need to double/triple this recipe. Im not sure how big my instant pot is. How long do you recommend cooking the chicken for when its doubled/tripled?
Lindsey,
You usually do not need to increase the cook time when adding more ingredients to the Instant Pot. Make sure you do not exceed the max fill line on your instant pot. It will take longer to come to pressure.
Just made this for dinner and it was delicious! I added kidney beans and even my picky 6 year old gave it a thumbs up. Thank you for sharing your recipe!
Hi Kristine, I followed your recipe for homemade enchilada sauce (so delicious) to use in this recipe and everything was awesome! As I’m trying to eat healthier, I did not add any salt and just added some of the Mrs. Dash extra spicy seasoning and even air fried my own corn tortilla chips with a little bit of smoked paprika on them. I’m off to check out more recipes on your site – thank you so much!
I’m so happy to hear that you enjoyed both this recipe and the homemade enchilada sauce!
This is a favorite recipe for my boyfriend and me! We make it all the time, and sometimes add brown rice at the end to make it a little heavier.
I made this soup and the homemade enchilada sauce last night and it was a hit!!! Thanks for the recipe! 🙂
Absolutely DEEE-LISH!!!! My whole family loved it. Thank you for sharing 🙂 And shredding the chicken in the stand mixer is BRILLIANT!
I’m so glad you enjoyed this!
I love this recipe! This time I have boneless skinless tenders instead of breasts. Do I need to adjust the time? Thank you!
I’m glad you enjoyed this recipe! Tenderloins will cook much faster and may become overcooked in this recipe. You could try reducing the cook time, but even so, soups take quite a while to reach pressure so the chicken may cook too long.
Love this recipe so much and have made many times. Can I use chicken tenderloins instead of chicken breast without changing the cooking time? Don’t want to make a trip to store if I don’t have to.
Tenderloins will cook much faster and may become overcooked in this recipe. You could try reducing the cook time, but even so, soups take quite a while to reach pressure so the chicken may cook too long.
Super easy and very tasty. I had houseful of guests so doubled the recipe and everyone loved it. I have been dealing with high blood pressure so next time will try to adjust and lower the sodium. I used low sodium broth and frozen corn instead of a can. Any other ideas to help with the sodium?
I’m glad you enjoyed the soup! Unfortunately many packaged ingredients, such as broth (even low sodium), enchilada sauce, etc. contain sodium. I would look for no salt added beans and the lowest sodium versions of ingredients you can find.
This a family favorite and the best recipe I’ve made in my Instant Pot since acquiring it. I always use frozen breasts so increase the time to 12 minutes. I also make my enchilada sauce from scratch using a recipe from another site. I highly recommend taking the time to do that. It’s quite simple and tastes way better than the jarred stuff. I also decrease the broth to 3 cups. That’s personal preference but also partly because frozen breasts tend to have a water glaze so are more watery than fresh. I always add corn but prefer adding it in the beginning with everything else versus after it’s cooked. I serve with cheddar cheese and tortilla chips. Delicious!