Go Back
+ servings
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

Course: Soup
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 361kcal
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. 
Print Recipe

Ingredients

For the soup:

  • 6 boneless skinless chicken thighs
  • 2 tablespoons canola oil
  • 2 tablespoons butter unsalted
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 can Fire-roasted Rotel tomatoes or regular Rotel Tomatoes *See note
  • 10.75 ounces beef broth
  • 10.75 ounces chicken broth
  • cups water
  • cups tomato juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Juice from ½ lime
  • 2 tablespoons Worcestershire Sauce
  • 1 tablespoon bottled steak sauce (we used A1 but whatever steak sauce you love best is great!)
  • 1 can black beans drained and rinsed
  • 1 can corn
  • ¼ cup chopped fresh cilantro

To Serve:

  • Squeeze of fresh lime juice
  • Tortilla chips or strips
  • Fresh cilantro chopped

Garnishes:

  • Avocado slices
  • Sour Cream
  • Cojita cheese crumbled
  • Shredded Mexican or Cheddar cheese
  • Extra tortilla chips

Instructions

For the Soup:

  • Set the Instant Pot to Sauté. After 1 minute, add 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.
  • Set the chicken thighs on top of the onion/garlic mixture and add all the remaining soup ingredients on top of the chicken.
  • 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).
  • Add the chicken back to the soup and serve.

To serve:

  • Add crushed tortilla chips (or strips) to each soup bowl and ladle the soup on top. Add a squeeze of lime and fresh cilantro.  
  • Serve with your other favorite garnishes.

To make the Tortilla Strips:

  • Stack 3 corn tortillas and cut in half. Slice the halved tortillas crosswise into ¼" strips. Heat a skillet over medium heat until hot and add 1 tablespoon canola or vegetable 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.

Video

Nutrition

Calories: 361kcal | Carbohydrates: 49g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 733mg | Potassium: 1076mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1190IU | Vitamin C: 41.1mg | Calcium: 96mg | Iron: 4.4mg