Instant Pot Chicken Tortilla Soup is so flavorful, comforting, easy, and perfect! If you love Chicken Tortilla Soup, you’ll love this pressure cooker chicken tortilla soup even more since it’s ready in half the time!
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Why We Love This Instant Pot Chicken Tortilla Soup Recipe
If you’re looking for an easy, hearty, flavorful, loved-by-all soup to serve this week, this Instant Pot Chicken Tortilla Soup is just the thing! It’s so quick to make.
- Quick. This soup is ready to eat in just 30 minutes– no hours of simmering required!
- Easy. We use the sauté function to quickly sweat the onions, then toss in the remaining ingredients, and let the Instant Pot do its thing!
- Flavorful. This soup is packed with flavor from garlic, fire-roasted tomatoes, beef and chicken broth, and a whole host of other flavor-enhancing ingredients!
Variations on Pressure Cooker Chicken Tortilla Soup
It’s so easy to customize this soup to your tastes! For a less spicy soup, swap out the Rotel tomatoes for regular petite diced tomatoes. If you prefer to use chicken breasts, they work super well in this recipe with no adjustment necessary. And you can swap the beef broth for all chicken broth if you don’t have both on hand.
How to Store and Reheat
Store leftover Instant Pot chicken tortilla soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in individual portions in the microwave until warmed through.
How to Freeze
Freeze Instant Pot chicken tortilla soup in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
We love to top this pressure cooker chicken tortilla soup with fresh limes, avocados, cilantro, sour cream, cojita cheese, and diced tomatoes. But the real star of the show is the homemade fried tortilla strips! Pair it with a sweet and salty margarita for the perfect meal!
More Tortilla Soup Recipes To Try
Notes from the Test Kitchen
This brothy pressure cooker chicken tortilla soup has a warming spice that’s pleasant, but not overwhelming. The tomato base provides a great contrast to the richness of the beans and chicken thighs, and the corn and cilantro add a pop of freshness!
Instant Pot Chicken Tortilla Soup Recipe
Equipment
Ingredients
For the soup:
- 2 tablespoons canola oil
- 1 onion diced
- 10 ounces Fire-roasted Rotel tomatoes or regular Rotel Tomatoes (1 can)
- 2 cloves garlic minced
- 6 boneless, skinless chicken thighs
- 2 tablespoons unsalted butter (¼ stick)
- 10.75 ounces low-sodium beef broth (1 can)
- 10.75 ounces low-sodium chicken broth (1 can)
- 1½ cups water
- 1½ cups tomato juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon fresh lime juice (from ½ lime)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon steak sauce we used A1
- 15 ounces canned black beans drained and rinsed (1 can)
- 15 ounces canned corn (1 can)
- ¼ cup chopped fresh cilantro
For the Tortilla Strips
- 3 corn tortillas
- 1 tablespoon canola oil
Instructions
For the Soup
- Set the Instant Pot to "Sauté". After 1 minute, add the oil, then the diced onion, and cook until the onion has softened and is translucent. Add the tomatoes and minced garlic and set the Instant Pot to Keep Warm/Cancel.1 onion, 10 ounces Fire-roasted Rotel tomatoes, 2 cloves garlic, 2 tablespoons canola oil
- Set the chicken thighs on top of the onion/garlic mixture and add all the remaining soup ingredients on top of the chicken.6 boneless, skinless chicken thighs, 2 tablespoons unsalted butter, 10.75 ounces low-sodium beef broth, 10.75 ounces low-sodium chicken broth, 1½ cups water, 1½ cups tomato juice, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 tablespoon fresh lime juice, 2 tablespoons Worcestershire sauce, 1 tablespoon steak sauce, 15 ounces canned black beans, 15 ounces canned corn, ¼ cup chopped fresh cilantro
- Set the Instant Pot to "Soup" and adjust the timer to 10 minutes with a 10-minute natural release. After 10 minutes of natural release, place a clean dishcloth over the valve and turn the valve to quick release. When the red button (float valve) goes down, the lid is safe to open.
- Use tongs to transfer the meat to a cutting board and cut the chicken into 1-inch chunks (or use two forks to shred the chicken), then add it back to the soup.
- Add crushed tortilla chips (or strips) to each soup bowl and ladle the soup on top. Add a squeeze of lime and fresh cilantro.
For the Tortilla Strips
- Stack 3 corn tortillas and cut them in half. Slice the halved tortillas crosswise into ¼-inch strips.3 corn tortillas
- Heat a skillet over medium heat until hot and add 1 tablespoon of canola oil. Heat the oil until it shimmers and add the tortilla strips. Stir often until the strips are golden and crispy. Transfer the strips to a paper towel-lined plate to dry. Sprinkle with kosher salt. Set aside until the soup is ready to serve.1 tablespoon canola oil
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
As of may 23 2019 I still don’t see note. U said u reposted but where?
As others have mentioned, there is no note below about the fire roasted tomatoes. I also noticed that it doesn’t specify what kind of steak sauce. Can someone tell me what kind they used and how it turned out? I only ask as there is quite a difference in flavor between for example Heinz 57 and A-1 steak sauce.
Hi! Sorry I’ve missed these notes. I’ve updated the recipe, thanks for letting me know!!
This was very good! The only thing I would do next time is add a little more spice. This was perfect for the kids and I’d make it again.
Glad to hear it! Thanks Vickey!
Hi In the first step of the recipe there is no mention of adding oil just add onions and add garlic. Is that a mistake?
I made this and boy, was it good! I followed the recipe exactly as described and man, did it turn out awesome!!
YAY!
for Rotel tomato, it says “see Note”. I could not find a note.
Perfect styling ! love it ! thank you so much !
Thanks so much!