5 from 1 vote
Instant Pot Chicken Tortilla Soup - make this easy, comforting soup with real food ingredients - DontMesswithMama.com
Instant Pot Chicken Tortilla Soup
Prep Time
10 mins
Cook Time
10 mins
Pressurize Time
10 mins
Total Time
30 mins

This nourishing and comforting Chicken Tortilla Soup is the perfect busy, weekday night meal the whole family will love. Set up a fixing bar with sour cream, cilantro, shredded cheese, avocados, and tortilla chips so everyone can customize their bowl.

Course: Soup
Cuisine: Tex-Mex
Keyword: chicken tortilla soup, instant pot
Servings: 6 servings
Calories: 607 kcal
Author: Don't Mess With Mama
  • 1 tbsp organic grass-fed ghee or lard
  • 1 small onion finely diced
  • 1 carrot finely diced
  • 2 celery stalks finely diced
  • 3 garlic cloves minced
  • 4 cups homemade bone broth
  • 1 lb organic chicken breast uncooked
  • 12 oz can diced tomatoes with green chiles
  • 15 oz can black beans, drained and rinsed
  • 1 tsp chili powder
  • 1/2 tsp organic cumin
  • 1/2 tsp organic paprika
  • 1 Bay leaf
  • 1/2 tsp Celtic sea salt to taste
  • 1/4 tsp white pepper
  • 12 oz can corn optional
  • 1/2 cup fresh cilantro chopped
  • 1 cup organic cheddar cheese shredded
  • 1 avocado pitted, cubed
  • 1 cup Tortilla chips
  1. Set Instant Pot to saute mode. Add olive oil, poblano pepper, onion, garlic, carrot, and celery and cook for 2-3 minutes or until soft. Then add cumin, salt, broth/stock, tomatoes and bay leaf.

  2. Add chicken to the Instant Pot., covering entirely with broth/tomato mixture.

  3. Close lid and be sure valve is sealed. Set to Manual high pressure / pressure cooking for 10 minutes. It will take about 8 minutes for the Instant Pot to reach high pressure, then it will cook for 10 minutes. When timer goes off, let sit for 1-2 minutes. Then set to quick pressure release to vent steam.

  4. Remove lid and remove bay leaf and discard. Remove chicken to shred (use an electric mixer or two forks to shred). Return to Instant Pot and mix well with soup.

  5. Serve in bowls with cheese, cilantro, avocado and tortilla chips.

Recipe Notes

Quick Cook Option: You can all ingredients to a large sauce pan and substitute the raw chicken for cooked chicken (rotisserie chicken works well) and heat for about 20 minutes.

Slow Cooker Option: Add all ingredients to a slow cooker and cook on high for about 4-5 hours. Remove chicken breasts to shred, and then return to slow cooker. Serve it up with your favorite fixings.

Frozen Chicken: You can use frozen chicken in this recipe. Just set the Instant Pot cook time to 20 minutes instead of 10.

Nutrition Facts
Instant Pot Chicken Tortilla Soup
Amount Per Serving
Calories 607 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 8g50%
Cholesterol 102mg34%
Sodium 852mg37%
Potassium 1111mg32%
Carbohydrates 47g16%
Fiber 8g33%
Sugar 7g8%
Protein 46g92%
Vitamin A 3730IU75%
Vitamin C 15.8mg19%
Calcium 291mg29%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.