Instant Pot Chicken Tortilla Soup

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Chicken tortilla soup is served in a white bowl on the counter.

5 from 3 votes

Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup is the perfect blend of flavor and spice for a healthy, family-friendly recipe. Combine chicken, peppers, onions, salsa, beans, and corn in a pressure cooker for the best, quick and easy Mexican dish.

Prep Time20

Cook Time25

Total Time45

Course: Dinner, lunch, Soup

Cuisine: Mexican

Servings: servings

Author: London Brazil

Ingredients

1 ½ lbs. chicken breasts
2 Tbsp. oil avocado or olive oil
1 cup onion red or sweet, finely diced
1 green bell pepper finely diced
4 cups chicken broth regular sodium
16 oz. jar salsa mild or medium*
3 Tbsp. homemade taco seasoning or store bought*
½-¾ tsp. salt to taste
15 oz. can black beans rinsed and drained
15 oz can whole kernel corn drained
1 lime juiced

Optional Toppings:

Tortilla chips
Cilantro
Green Onions
Avocado
Sour Cream

Instructions

Set a 6-quart Instant Pot to the sauté function and add oil, onions, and bell pepper. Sauté for 3-4 minutes, or until vegetables become tender.
Pour in chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
Mix in salsa, taco seasoning, and salt. Place chicken breasts down into the liquid, making sure they’re completely submerged.
Add rinsed and drained corn and black beans.
Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve.
Shred the chicken breasts when the soup is done cooking.
Stir in fresh lime juice just before serving.
Serve soup with tortilla chips, fresh cilantro, green onions, sliced avocado, or sour cream. Enjoy!

Notes

Meal Prep and Storage

To Prep-Ahead: Dice the peppers and onions and make the taco seasoning. Or, since soup flavors improve with time you can make the entire recipe in advance.
To Store: Leftover soup will last in an airtight container in the refrigerator for up to 3-4 days.
To Freeze: Store in a freezer-safe container for up to 6 months.
To Reheat: Add the leftovers to a bowl and warm up in the microwave or heat up in a medium-sized skillet over medium-low heat.

Nutrition