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Craving a flavorful, hearty meal that comes together in a flash? This Instant Pot chicken tortilla soup is your answer! It combines tender chicken, a rich tomato-enchilada broth, and classic Southwestern flavors for a satisfying dish. Experience restaurant-quality soup right in your own kitchen with minimal effort.
Why You’ll Love This Instant Pot Chicken Tortilla Soup
This recipe is a game-changer for busy weeknights and a crowd-pleaser for any occasion.
- Lightning Fast: Your Instant Pot drastically cuts down on cook time, making this a perfect quick meal. Research indicates that pressure cooking can significantly reduce meal preparation time.
- One-Pot Wonder: Everything cooks in a single pot, simplifying cleanup significantly.
- Deep Flavor: Fire-roasted ingredients and a blend of spices create an incredibly rich and complex broth.
- Customizable Toppings: Everyone can personalize their bowl with their favorite garnishes.
- Hearty & Healthy: Packed with lean protein and vegetables, it’s a satisfying and nutritious option.
Ingredients for Instant Pot Chicken Tortilla Soup
Gather these simple ingredients to create a delicious and easy instant pot chicken tortilla soup:
- 2 teaspoons olive oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- 4 ounce can mild fire roasted diced green chiles
- 14.5 ounce can fire roasted diced tomatoes
- 15 ounces red enchilada sauce
- 1-2 teaspoons chili powder
- 1 teaspoon cumin
- 15 ounce can black beans, rinsed and drained
- 4 cups low sodium chicken broth
- 1 pound boneless skinless chicken breast
- 1 cup canned or frozen corn, drained if canned
- Salt and pepper, to taste
Notes and Substitutions:
Feel free to adjust the spice level by using hot enchilada sauce or a pinch of cayenne. You can substitute chicken thighs for breasts for even more tender meat. For a thicker soup, mash some of the black beans against the side of the pot. Always use low-sodium broth to control the saltiness. Black beans also offer impressive health benefits, including improving heart health and aiding digestion.
Equipment
You won’t need much special equipment to whip up this amazing soup.
- An Instant Pot (6-quart or larger is ideal)
- A cutting board and sharp knife
- Measuring cups and spoons
- A large spoon or ladle
- Tongs or a slotted spoon for chicken
Instructions
Creating this flavorful Instant Pot chicken tortilla soup is straightforward and efficient. Follow these steps for a perfect meal.
- Add olive oil to your Instant Pot insert and turn on the sauté function. Once hot, add the chopped onion. Cook, stirring occasionally, until the onion softens, which takes about 3 minutes.
- Turn off the Instant Pot sauté function. Stir in the minced garlic. This prevents it from burning and ensures a great aroma.
- Add the remaining soup ingredients: diced green chiles, fire-roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans, and chicken broth. Stir everything together thoroughly, making sure to scrape up any bits that might be stuck to the bottom of the pot. This is important to prevent a “burn” notice.
- Gently nestle the boneless, skinless chicken breasts into the liquid, ensuring they are mostly submerged.
- Place the lid on the Instant Pot and turn it to the locked position. Move the steam release valve to the sealing position.
- Select the manual or pressure cook setting, and set the cooking time to high pressure for 9 minutes. The Instant Pot will take approximately 15-20 minutes to come to pressure before the cooking countdown begins.
- Once the 9-minute cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This means simply leaving the Instant Pot undisturbed. After 10 minutes, carefully move the steam release valve to the venting position to release any remaining pressure. I often use the handle of a long spoon for this to keep my hand away from the steam.
- When the float valve drops down, it indicates that all pressure has been released and it is safe to open the Instant Pot. Carefully remove the lid.
- Remove the cooked chicken breasts from the pot and place them on a clean plate. Allow the chicken to rest for a few minutes.
- Stir the corn into the hot soup in the Instant Pot. Cover the pot with the lid and let it sit for about 5 minutes; the residual heat will warm the corn through.
- While the corn warms, use two forks to shred the rested chicken. It should be very tender and easy to shred.
- Return the shredded chicken back into the pot with the soup. Stir everything together.
- Taste the soup and season generously with salt and pepper as needed. Serve your delicious Instant Pot chicken tortilla soup immediately with your preferred toppings.
Pro Tips & Troubleshooting
Achieve the best results for your pressure cooker chicken tortilla soup with these helpful hints and common fixes.
- Preventing “Burn” Notice: Always scrape the bottom of the pot well after adding ingredients. Deglazing ensures no stuck-on food, which can trigger the “Burn” warning.
- Adjusting Spice: For more heat, add a pinch of cayenne pepper with the spices or a dash of hot sauce when serving. For less, use only 1 teaspoon of chili powder.
- Shredding Chicken Easily: If your chicken is tough to shred, it might need another minute or two of pressure cooking. It should be fork-tender.
- Thickening Soup: If you prefer a thicker soup, remove 1/2 cup of broth and mix with 1 tablespoon of cornstarch. Stir it back into the hot soup after shredding the chicken and let it simmer on sauté for a few minutes until thickened.
- Flavor Boost: A squeeze of fresh lime juice at the end brightens all the flavors.
Serving, Storage, and Variations
This versatile Instant Pot chicken tortilla soup is delightful on its own, but even better with a variety of toppings.
For Serving:
Set up a topping bar for a fun meal!
- Lime wedges: Essential for a zesty finish.
- Crumbled tortilla chips or strips: Adds a satisfying crunch.
- Sour cream or plain Greek yogurt: For creamy coolness.
- Shredded cheese: Cheddar, Monterey Jack, or a blend works wonderfully.
- Diced avocado: Adds healthy fats and a creamy texture.
- Fresh cilantro: For a pop of freshness.
Storage:
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave. This soup also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Variations:
- Spicier Kick: Add a diced jalapeño or serrano pepper with the onions, or a dash of chipotle powder.
- Vegetarian: Omit the chicken and use vegetable broth. Add extra beans or roasted sweet potatoes for heartiness.
- Creamy: Stir in 1/4 cup of heavy cream or a dollop of cream cheese after cooking.
- Smoky Flavor: A teaspoon of smoked paprika can add a delicious depth.
Nutrition Information
This flavorful Instant Pot chicken tortilla soup is not only delicious but also provides a balanced meal.
| Nutrient | Amount Per Serving (approx.) |
|---|---|
| Calories | 300 kcal |
| Protein | 25g |
| Fat | 10g |
| Saturated Fat | 3g |
| Carbohydrates | 28g |
| Fiber | 7g |
| Sugars | 5g |
| Sodium | 850mg |
*Please note that these values are approximate and can vary based on specific brands and ingredient quantities. This is an estimate for one of 6 servings without toppings.
Frequently Asked Questions
Have questions about making this pressure cooker chicken tortilla soup? Here are some common inquiries.
Q: Can I use frozen chicken breasts?
A: Yes, you can use frozen chicken breasts directly in the Instant Pot. Increase the pressure cook time to 12-15 minutes, depending on the thickness of the chicken.
Q: How do I make the soup spicier?
A: To increase the heat, add a diced jalapeño or serrano pepper with the onions, or stir in a pinch of cayenne pepper with the other spices. A spicier enchilada sauce also works.
Q: Can I prepare this soup on the stovetop?
A: Absolutely! Sauté onions and garlic in a large pot, then add remaining ingredients (except corn). Simmer for 20-25 minutes, or until chicken is cooked through, then shred and add corn.
Q: What if I don’t have fire-roasted ingredients?
A: Regular diced tomatoes and green chiles work perfectly fine. The fire-roasted versions simply add a deeper, smoky flavor profile to the instant pot chicken tortilla soup.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. Just ensure your chicken broth and enchilada sauce are also certified gluten-free.
Conclusion
This Instant Pot chicken tortilla soup delivers incredible flavor and comfort with impressive speed. It’s the perfect solution for a hearty, wholesome meal that fits seamlessly into your busy schedule. From its tender chicken to its rich, spiced broth, every spoonful is a delight. Don’t hesitate to make this delicious and satisfying pressure cooker chicken tortilla soup a regular in your meal rotation.
