Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup recipe will win over the whole family in no time!

Course Main Course
Cuisine Mexican
Keyword Dinner, Food, instant pot, Instant Pot recipes, mexican, mexican food, Recipes, soup
Prep Time 10 minutes
Cook Time 12 minutes
Servings 6 Servings
Author Ashton- From Arvada With Love


  • 1.5 lbs Chicken Breasts
  • 1 Onion Diced
  • 5 cloves Garlic Minced
  • 2 Bell Peppers Diced, any color
  • 4 cups Chicken Broth
  • 1 can Corn drained
  • 2 cans Diced Tomatoes
  • 1 can Diced Green Chiles
  • 1 can Black Beans drained and rinsed
  • 2 TBSP Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1.5 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Oregano
  • 1/2 Cup Cilantro Chopped


  1. Turn the Instant Pot to Saute mode and allow it to heat up. Add the olive oil, then add the diced onion and bell peppers and cook for 3-4 minutes.

  2. Add the rest of the ingredients except for the cilantro and stir.

  3. Put the lid on and push the pressure cook button. Adjust the time to 12 minutes and allow it to cook. When the timer is up, allow the pressure to release naturally for 20 minutes before releasing the rest of the pressure.

  4. Remove the chicken and shred.

  5. Using an immersion blender, blend the soup for a quick 5-10 seconds just enough to give a creaminess to the soup.

  6. Add the chicken back to the soup, add the cilantro and stir.

  7. Serve the soup with your favorite toppings including sour cream, cheese, onion, avocado, tortilla chips, tomatoes, more cilantro, etc.

  8. Enjoy!