Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is a quick and easy pressure cooker recipe. If you love hearty soups like this for dinner, this will be your new favorite.

One of my favorite recipes to have for dinner is a big bowl of hearty soup, especially on these chilly winter days. One day I wanted to make my Chicken Tortilla Soup but ran out of time to get it done in the slow cooker in time for dinner. So I decided it was time to convert that old slow cooker recipe to be made in my pressure cooker. Now we have Instant Pot Chicken Tortilla Soup that is ready in about 30 minutes.

I mean, having a super delicious soup for dinner with just a couple minutes of prep before pushing the button is a win. It literally takes me less than 10 minutes to toss everything in the pot, set the time and I can walk away. About 20-25 minutes later dinner is done.

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Instant Pot Tortilla Soup

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Now, keep in mind that while you are setting the Instant Pot on manual for 15 minutes, the cooker will take some time to come to pressure. So there is a little more time to wait for that.

Then there is the slow release, which can be hard to wait for but that increases the time that chicken is cooking to make sure it is ready when you take off that lid.

Here are my favorite Instant Pot Tools and Accessories!

1. Instant Pot
2. 5-Piece Accessory Set
3. 3-Piece Bundt Pan Bundle Set
4. Stackable Stainless Steal Insert Steamer Pans
5. Glass Lid and Sealing Rings

Here are some commonly asked questions

Can I use frozen chicken for this recipe?

Yes! That is my favorite way to make this soup because I don’t have to plan ahead and thaw my chicken first. Your cook time when using frozen chicken is 15 minutes and do a slow release for 5-10 minutes.

If you would like to use fresh or thawed chicken, you can still cook the soup for 15 minutes but just do a quick release at the end of cooking.

Can I use water instead of chicken broth?

Yes, that will work just fine. You may need to increase your spices a little because the water will have less flavor than when using the broth.

Why didn’t my Instant Pot cook my food?

This has happened to me. I set my cooker and it looks like it is cooking, but then nothing is cooked when I open the lid. What I found is that the gasket had been reinserted upside down after cleaning. This made it so the cooker couldn’t come to pressure and therefor it didn’t cook the food.

Check your gasket and make sure it is installed properly and is tight. Your cooker should release some steam while it is coming to pressure before it starts counting down.

If this doesn’t happen and you move the value to release & there isn’t any steam coming our, you will need to check the gasket and set the cooker to cook again.

HOW DO YOU MAKE Instant Pot Chicken Tortilla Soup?

1. Combine all of the ingredients except for the tortilla chips, sour cream and chives in the pot of your pressure cooker.
2. Seal the lid and cook on manual for 15 minutes.
3. Natural release for 5-10 minutes.
4. Remove the chicken and shred in a large bowl.
5. Return the chicken to the pot and stir well before serving.

Instant Pot Chicken Tortilla Soup

To make this recipe you will need…

• chicken broth
• boneless skinless chicken breast
• crushed tomatoes
• salsa verde
• black beans
• sliced black olives
• whole kernel corn
• minced onions
• minced garlic
• chili powder
• gr. cumin
• smoked paprika
• salt/pepper to taste
• Tortilla chips sour cream & chives

This really is the most delicious chicken soup recipe.

Scroll to the bottom for the Printable Recipe

Pressure Cooker Chicken Tortilla Soup

Looking for more Instant Pot recipes?

Instant Pot Chicken Recipes

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Instant Pot Chicken Tortilla Soup

Course dinner

Servings: 14

Instant Pot Chicken Tortilla Soup is a quick and easy pressure cooker recipe. If you love hearty soups like this for dinner, this will be your new favorite.

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Prep Time 7 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Ingredients

  

1x2x3x

• 4 cups chicken broth 32 oz
• 4-6 pieces boneless skinless chicken breast cut into 3" pieces
• 1 can crushed tomatoes 28 oz
• 1 can salsa verde 7oz
• 1 can black beans- drained & rinsed 15 oz
• 1/4 cup sliced black olives
• 2 cups whole kernel corn frozen works well
• 2 tbsp minced onions fresh or dried
• 1 tbsp minced garlic
• 3 tsp chili powder
• 2 tsp gr. cumin
• 1 tsp smoked paprika
• salt/pepper to taste
• Tortilla chips sour cream & chives for serving

Instructions

• Combine all of the ingredients except for the tortilla chips, sour cream and chives in the pot of your pressure cooker.
• Seal the lid and cook on manual for 15 minutes.
• Natural release for 5-10 minutes (if using fresh, not frozen chicken you can quick release after cooking)
• Remove the chicken and shred in a large bowl.
• Return the chicken to the pot and stir well before serving.

Notes

*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.

**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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