Go Back
+ servings
Overhead view of crocks of tortilla soup with tortilla strips on top - square
Print

Instant Pot Chicken Tortilla Soup

Robust and satisfying, this chicken tortilla soup is easy and delicious!
Course Dinner, Soup
Cuisine Mexican
Keyword chicken soup, chicken tortilla soup, Mexican soup
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 8 cups
Calories 286kcal

Equipment

Ingredients

  • 2 tablespoons olive oil (extra virgin)
  • 1 large onion (chopped)
  • 4 medium carrots (chopped)
  • 1 stalk celery (sliced)
  • 3 teaspoons garlic paste (or 3 cloves garlic - chopped)
  • 1 pound chicken breasts (boneless and skinless - or chicken thigh meat)
  • 4 cups chicken broth
  • 14.5 ounces diced tomatoes (one small can)
  • 31 ounces black beans (drained and washed - 2 cans)
  • 4.5 ounces chopped green chiles (1 can)
  • 2 teaspoons cumin (ground)
  • 2 teaspoons oregano (dried)
  • 1 teaspoon salt
  • .25 teaspoon chipotle powder (or more - my hubby can't take much spice)

Optional

  • fried corn tortilla strips

Instructions

  • Plug in instant pot (IP) and press the sauté button. After 2 minutes, add oil and then the onion, carrots and celery and sauté for 4 minutes
  • Add garlic and continue sautéing for another minute
  • Add beans, broth, diced tomatoes, chicken, chiles, cumin, oregano, chipotle powder and salt. Seal IP and make sure the venting knob is set to sealed
  • Press pressure cook button and make sure it is on normal mode and set to high pressure. Set the timer for 7 minutes
  • Once the IP beeps, wait for 5 minutes before doing a quick release. (See helpful tips in the notes section)
  • Remove chicken and take two forks to shread the meat
  • Transfer soup into serving pan or bowl and return chicken to the soup
  • Serve
  • Sprinkle fried tortilla strips on the soup
  • Smile
  • Enjoy

Notes

Helpful tips
  • You can use either chicken breast meat, as I do in this recipe, or chicken thighs.
  • I've also made this soup with shredded beef and beef broth.
  • If and when I sauté vegetables for something I'm cooking in the instant pot, I never wait for the IP to read 'HOT' after I press the sauté button. (That takes about 10 minutes.) I wait only 2 minutes before adding oil and starting the vegetables.
  • Once the IP beeps to indicate the soup is done, do a quick release after 5 min. Here's how: don an oven mitt, carefully nudge the venting knob to the vent position, and let all the steam escape until the pressure indicator button drops.

Nutrition

Serving: 1.5cups | Calories: 286kcal | Carbohydrates: 35g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 750mg | Potassium: 969mg | Fiber: 12g | Sugar: 4g | Vitamin A: 5255IU | Vitamin C: 23mg | Calcium: 94mg | Iron: 4mg