Instant Pot Chicken Tortilla Soup Recipe

Instant Pot Chicken Tortilla Soup is so flavorful, comforting, easy, and perfect! If you love Chicken Tortilla Soup, you'll LOVE this Instant Pot Chicken Soup version. The entire family will love this classic Easy Chicken Tortilla Soup recipe with a pressure cooker twist.

Instant Pot Chicken Tortilla Soup Recipe

Course: Soup

Cuisine: Mexican

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 767kcal

Author: Becky Hardin

Instant Pot Chicken Tortilla Soup is our new favorite way to use the pressure cooker.

Step-by-step photos can be seen below the recipe card.

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Equipment

Instant Pot (click for my favorite)

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

Notes

Storage: Store Instant Pot chicken tortilla soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition