Instant Pot Chicken Tortilla Soup

There's something magical about opening the Instant Pot lid to find a restaurant-quality soup bubbling away after just ten minutes of pressure cooking. My kitchen flooded with this incredible aroma—cilantro, cumin, lime—and my kids came running from the other room asking if we were eating at their favorite taqueria. Turns out, we were eating better than that, and I'd barely lifted a finger beyond chopping vegetables.

I remember my neighbor stopping by right as I was ladling bowls, and the look on her face when she tasted it told me everything—this soup had officially become my go-to when I want to impress without stress. She asked for the recipe before she'd even finished her first spoonful, and I realized I'd stumbled onto something that bridges that gap between weeknight easy and genuine, from-scratch delicious.

Ingredients

• Boneless, skinless chicken breasts or thighs: Thighs hold their texture better under pressure and won't dry out, but breasts work fine if that's what you have on hand.
• Yellow onion, garlic, and red bell pepper: These three are the aromatic foundation that everything else builds on, so don't skip the sauté step even though you're tempted.
• Jalapeño: Leave the seeds in if you actually like heat, or seed it generously if you're feeding cautious eaters.
• Corn kernels: Frozen corn is honestly better than fresh in this context because it releases its sweetness right into the broth.
• Diced tomatoes with juices: The juice carries flavor, so don't drain them.
• Black beans: Always rinse canned beans to reduce sodium and improve texture.
• Low-sodium chicken broth: This lets your spices shine instead of getting buried under salt.
• Tomato paste: A tablespoon concentrated into the oil creates an umami backbone that makes people ask what your secret ingredient is.
• Lime juice: Add it at the end so it brightens rather than mellows.
• Chili powder, cumin, smoked paprika, and oregano: Bloom these spices in the sauté step so they release their full flavor and fragrance.

Instructions

Sauté your aromatics until they soften:

Hit the Sauté button, let the pot warm for a moment, then add a splash of oil and your diced onion, garlic, and bell pepper. You'll see them begin to release their moisture and turn translucent after a couple minutes—that's when you know they're ready for the next step.

Toast your spices into the tomato paste:

Stir in the tomato paste along with all your dried spices and let them cook together for just one minute. This is a small step that makes a huge difference; the heat opens up their flavors and prevents them from tasting raw.

Build your soup base:

Add the chicken, tomatoes with their juices, black beans, corn, and broth, stirring everything together until the chicken is partially submerged. At this point, you'll notice the pot smells incredible, and you're not even under pressure yet.

Pressure cook with confidence:

Lock the lid, make sure the valve is set to Sealing, and set the cooker to high pressure for ten minutes. The pot will take a few minutes to reach pressure, which is normal.

Release pressure thoughtfully:

Let the pot sit for five minutes after cooking finishes so the pressure releases naturally and the chicken stays tender. Then carefully open the valve to release any remaining pressure.

Shred and return your chicken:

The chicken should fall apart with just two forks; if it doesn't, it'll get there with a little coaxing. Shred it right in the pot to save dishes and keep all those flavors intact.

Finish with lime and taste:

Squeeze in the lime juice and give everything a stir, then taste a spoonful. You might want a pinch more salt, or perhaps a dash more cumin depending on your broth.

Serve with abandon:

Ladle into bowls and let people build their own perfect version with whatever toppings appeal to them most.

Save

One evening I made this soup on a random Tuesday when everyone was scattered across different schedules, and somehow that bowl of soup brought everyone back to the table at the same time. It became our thing after that—the soup that gets us all together without feeling like I've spent my whole evening cooking.

The Topping Strategy That Changes Everything

The toppings are genuinely not optional, even though the recipe says they are. I learned this the hard way when I served a batch without any garnish thinking people would be too hungry to care, and the feedback was kind but firm: the soup needed texture and brightness. Now I set out a little assembly line of toppings and let people choose their own adventure, which also means nobody complains about cilantro they didn't ask for.

When You Want More Depth and Smokiness

If you're feeling adventurous or making this for people with more sophisticated palates, add a whole smoked chipotle chili to the pot during pressure cooking, then fish it out before serving. The smoky heat winds through the entire soup like a whisper, completely transforming the flavor profile without overwhelming anyone.

Variations and Tomorrow's Leftovers

This soup actually tastes better the next day once all the spices have had time to meld and develop, so don't hesitate to make it ahead. Pinto beans work beautifully if that's what you have, and for vegetarian versions, skip the chicken entirely and double down on beans or add diced zucchini for extra substance.

• Store leftovers in an airtight container for up to four days, and warm gently on the stovetop rather than microwaving if you want to maintain the broth's integrity.
• Freeze this soup in individual portions if you want a ready-made lunch option for the next month.
• Serve alongside warm corn tortillas to turn bowls into something closer to a meal.

Save

This soup has become my answer to the question, what should I make tonight when I'm tired but want something that feels special? It proves that pressure cooking isn't just for efficiency—it's also for joy.

Recipe FAQs

→ Can I use frozen chicken breasts?

Yes, you can cook frozen chicken directly in the Instant Pot. Add 3-5 minutes to the pressure cooking time to ensure the chicken is fully cooked and tender enough to shred.

→ How do I make this soup spicier?

Keep the jalapeño seeds, add a diced chipotle chili in adobo sauce, or stir in hot sauce to taste. You can also increase the chili powder or add cayenne pepper for extra heat.

→ Can I make this soup ahead of time?

Absolutely. This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stovetop or in the microwave, adding broth if needed to thin.

→ What can I substitute for black beans?

Pinto beans, kidney beans, or white beans work wonderfully. You can also use a combination of beans for variety, or add extra vegetables like zucchini or sweet potato for a different twist.

→ How do I prevent the soup from being too watery?

Use the exact amount of broth specified and avoid adding extra liquid. If your soup is too thin, simmer on Sauté mode with the lid off for 5-10 minutes to reduce and concentrate the flavors.

→ Can I make this in a slow cooker instead?

Yes, combine all ingredients except lime juice in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, stir in lime juice, and serve with your favorite toppings.