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Instant Pot Chicken Tortilla Soup has all your favorite Mexican flavors in one appetizing dish! It is easily prepared using this pressure cooker recipe! #pressurecooker #instantpot #souprecipes #mexicanrecipes #sweetandsavorymeals

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup has all your favorite Mexican flavors in one appetizing dish! It is easily prepared using this pressure cooker recipe!

Course Main Course, Soup
Cuisine Mexican
Keyword Chicken Tortilla Soup, Instant Pot Chicken Tortilla Soup
Prep Time 15 minutes
Cook Time 30 minutes
Coming to Pressure 20 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 333 kcal
Author Catalina Castravet

Ingredients

Soup:

  • 2 tablespoons olive oil
  • 1 yellow onion peeled and diced
  • 4 garlic cloves peeled and minced
  • 2 jalapeno peppers seeded and diced
  • 2 cups shredded cooked chicken rotisserie chicken, boiled chicken or even frozen chicken works
  • 14.5 ounces can diced tomatoes and juice
  • 14.5 ounces can whole tomatoes and juice
  • 15 ounces can black beans drained and rinsed
  • 15 ounces can pinto beans drained and rinsed
  • 1 1/2 cups sweet corn
  • 32 ounces chicken broth low-sodium
  • 1 lime zest and juice
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon marjoram
  • 2 teaspoons salt or to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional and to taste
  • 1/4 cup fresh cilantro leaves finely minced

Toppings:

  • Diced avocado
  • Shredded Mexican or Cheddar cheese
  • Sour cream
  • Chopped jalapenos
  • Tortilla chips

Instructions

  1. Select Saute, and the cooking powder should be on High. Once the IP reads HOT add the olive oil and diced onion. Cook for 1-2 minutes, stirring occasionally. Add the garlic and diced jalapeno peppers, cook for another minute.
  2. Add the rest of the ingredients from the SOUP section, up to the chicken broth and the broth being the last one. When adding the chicken broth, make sure you don't go over the MAX line of your inner pot. Do NOT add the cilantro.
  3. Place the lid on and lock it, Seal the valve. Pressure cook for 10 minutes, if using frozen chicken cook for 20 minutes. Followed by a 15-minute Natural Pressure Release, after which release any remaining pressure manually.
  4. Open the lid and take out the meat and using two forks, shred it then, stir it back into the soup together with the cilantro.
  5. Serve topped with your favorite toppings.
Nutrition Facts
Instant Pot Chicken Tortilla Soup
Amount Per Serving
Calories 333 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 35mg12%
Sodium 2047mg89%
Potassium 1087mg31%
Carbohydrates 42g14%
Fiber 12g50%
Sugar 7g8%
Protein 23g46%
Vitamin A 979IU20%
Vitamin C 39mg47%
Calcium 137mg14%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.