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Instant Pot Chicken Tortilla Soup Recipe with ladle of soup
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Instant Pot Chicken Tortilla Soup

Cooking with the Instant Pot is much, much faster and the flavors are equally as delicious if it were cooked in the slow cooker. Choose your favorite cooker and enjoy! Please read post for more recipe details and photos.
If you want a slow cooker version, we have that here: Slow Cooker Chicken Tortilla Soup
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 150kcal

Ingredients

FOR THE SOUP:

  • 1 pound (454 g) boneless skinless chicken breast or chicken thighs
  • 1 small onion , chopped
  • 4 cloves garlic , minced
  • 3 cups (710 ml) chicken broth
  • 14.5 ounces (411 g) diced or crushed tomatoes
  • 7 ounces (200 g) chopped green chiles (one small can)
  • 14 oz. canned whole kernel corn , or 1 large ear of corn shucked (or 1 cup of frozen corn)
  • 2 teaspoons (10 ml) Worcestershire sauce
  • 1 1/2 teaspoons (7.5 ml) ground cumin
  • 2 teaspoons (10 ml) chili powder
  • 1/2 teaspoon (2.5 ml) paprika
  • 2 teaspoons (10 ml) salt (or more to taste after)
  • 1/2 teaspoon (2.5 ml) black pepper

FOR SERVING AND TOPPING:

  • crushed tortilla chips or gluten free tortilla chips
  • fresh minced cilantro (optional)
  • finely sliced cabbage (optional)
  • cheese (optional)
  • hot sauce or fresh chopped jalapeno (optional)
  • fresh lime juice (optional)

Equipment

Instructions 

  • Turn Instant Pot on "Saute”, and add oil. Saute chicken, onions and garlic until soft
    Sauteing chicken and onion in instant pot
  • Add broth, tomatoes, green chiles, corn, Worcestershire sauce, ground cumin, chili powder, paprika, salt and pepper.
    All soup ingredients in instant pot
  • Close the lid and pressure cook on high pressure for 15 minutes. Quick or Natural release. (These are the steps we did for our Instant Pot- Press "Cancel" to stop the "Saute" setting. Press the "Manual" button. Set the time to 15 minutes.)
    Panel of instant pot showing pressure cook
  • After the cooking time is complete, press "Cancel" and carefully release the pressure.
    Steam coming out of pressure release
  • Once pressure completely releases, open lid and gently shred the chicken. If you like cubed chicken in your soup, you can remove the chicken then cut it into small bite sized pieces and then return to the broth.
    Shredding chicken with two forks
  • Season to taste with additional salt and pepper. Garnish soup with the tortilla chips and your favorite toppings.
    Ladle full of chicken tortilla soup
Course: Main Course, Soup
Cuisine: American, Mexican

Nutrition

Calories: 150kcal | Carbohydrates: 13g | Protein: 18g | Fat: 2g | Cholesterol: 48mg | Sodium: 1154mg | Potassium: 707mg | Fiber: 2g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 29.8mg | Calcium: 59mg | Iron: 2.4mg