Instant Pot Chicken Tortilla Soup (Print version)

Flavorful Mexican soup with tender chicken, black beans, and vegetables, made effortlessly in the Instant Pot for a comforting hands-off meal.

# What You Need:

→ Proteins

01 - 1 pound boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and diced
06 - 1 cup corn kernels, fresh or frozen
07 - 1 can diced tomatoes with juices, 14.5 ounces

→ Beans

08 - 1 can black beans, 15 ounces, drained and rinsed

→ Liquids

09 - 4 cups low-sodium chicken broth
10 - 1 tablespoon tomato paste
11 - Juice of 1 lime

→ Spices and Seasonings

12 - 1 teaspoon chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon dried oregano
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper

→ Toppings

18 - Tortilla strips or chips
19 - Sliced avocado
20 - Chopped fresh cilantro
21 - Shredded cheese
22 - Sour cream
23 - Extra lime wedges

# How to Make:

01 - Set the Instant Pot to Sauté mode. Add a splash of oil, then sauté the onion, garlic, and bell pepper for 2 to 3 minutes until softened. Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
02 - Add the chicken, diced tomatoes with juices, black beans, corn, and chicken broth. Stir thoroughly to combine all ingredients.
03 - Secure the lid and ensure the valve is set to Sealing. Set to Pressure Cook on High for 10 minutes.
04 - Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
05 - Remove the chicken and shred with two forks. Return the shredded chicken to the pot.
06 - Stir in lime juice. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and top with tortilla strips, avocado, cilantro, cheese, sour cream, and lime wedges as desired.

# Expert tips:

01 -
  • It comes together in under 40 minutes total, with most of that time being the Instant Pot doing the work while you relax.
  • The flavor builds in layers—spices bloom in the hot oil, then mellow into the broth—creating something way tastier than it has any right to be.
  • It's infinitely customizable, so whether you're feeding picky eaters or adventurous friends, everyone finds their perfect bowl.
  • One pot means one cleanup, which honestly might be the best part of the whole experience.
02 -
  • Never skip the natural pressure release step—I learned this by getting tough, stringy chicken one too many times, and now I set a timer to remind myself to wait those five crucial minutes.
  • The soup actually tastes better the next day after the flavors have settled together overnight, so if you're making it for company, consider prepping it a day ahead and just reheating gently.
03 -
  • If you love heat, don't just add hot sauce at the end—add a whole smoked chipotle to the broth before cooking for a deep, smoky warmth that infuses everything instead of sitting on top.
  • The soup freezes beautifully for up to three months, but add toppings only after reheating so they stay fresh and crispy.
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