Instant Pot Chicken Tortilla Soup

My coworker brought this soup to a potluck on a dreary Tuesday, and I watched people circle back for thirds while barely touching anything else on the table. When she mentioned it took her twenty minutes total, I was skeptical—until I made it myself and realized the Instant Pot does almost all the heavy lifting while you stand there wondering why you haven't made this every week. The aroma that fills your kitchen is pure comfort, and there's something deeply satisfying about dumping everything in, pressing a button, and knowing dinner will be ready before you finish answering emails.

I made this for my neighbor who'd just moved to the area, and something about sharing a warm bowl at her kitchen counter while unpacking boxes turned a simple soup into a small welcome ritual. She texted me the next day asking for the recipe, and now whenever I see her, we joke about how a pressure cooker became our friendship language. That's when I knew this wasn't just easy—it was genuinely good.

Ingredients

• Boneless, skinless chicken breasts or thighs: Thighs stay juicier and more forgiving, but breasts work fine if that's what you have; either way, they'll shred easily after pressure cooking.
• Yellow onion, garlic, and red bell pepper: These three create the aromatic base that makes the soup taste intentional rather than rushed.
• Jalapeño: Optional but worth seeding and adding if you want gentle heat without overwhelming the other flavors.
• Corn kernels: Frozen works just as well as fresh and saves you from shucking on a weeknight.
• Diced tomatoes with juices: Don't drain these; the liquid adds body and tang to the broth.
• Black beans: Rinse canned beans to reduce sodium and prevent the soup from tasting overly salty.
• Low-sodium chicken broth: This lets you control the salt level instead of fighting an over-seasoned starting point.
• Tomato paste: A tablespoon concentrates flavor without requiring you to simmer for hours.
• Lime juice: This brightens everything at the end, so don't skip it or substitute with lemon.
• Chili powder, ground cumin, smoked paprika, and dried oregano: Together these create the authentic Mexican flavor profile; smoked paprika is the secret ingredient that makes people ask what that special something is.

Instructions

Build your flavor base with the sauté function:

Switch the Instant Pot to Sauté mode and let a splash of oil heat until it shimmers slightly. Add the diced onion, minced garlic, and red bell pepper, stirring occasionally until the onion becomes translucent and the pepper softens—you'll notice the smell changes when they're ready, becoming sweeter and more inviting.

Bloom the spices into fragrance:

Stir in the tomato paste and all your spices, letting them cook for exactly one minute while you breathe in that toasted, complex aroma. This step is non-negotiable; it wakes up the spices and prevents them from tasting dusty in the finished soup.

Combine everything and seal:

Add the raw chicken, canned tomatoes with their juices, rinsed black beans, corn, and broth, stirring gently to distribute everything evenly. Secure the lid firmly and make absolutely sure the valve is turned to Sealing—this is where people sometimes rush and end up with a sad, undercooked situation.

Pressure cook on high for ten minutes:

Once you hit the button, the pot will take about five minutes to build pressure, then count down ten minutes of actual cooking time. You can walk away and do something else; this is the beauty of it.

Release pressure slowly, then quickly:

After the timer beeps, let the pressure release naturally for five minutes—resist the urge to rush this. Then carefully turn the valve to quick-release any remaining pressure, stepping back slightly as steam escapes.

Shred the chicken and finish:

Remove the cooked chicken with tongs or a slotted spoon and shred it quickly with two forks right on a cutting board, then return it to the pot. Squeeze in the lime juice, taste, and adjust salt and pepper to your preference.

Serve with toppings layered generously:

Ladle into bowls and let people customize with tortilla strips, avocado slices, fresh cilantro, shredded cheese, and a dollop of sour cream. The toppings aren't optional—they transform each spoonful and make everyone feel like they're eating something special.

Save

There was a moment when my teenager, who normally picks at dinner, asked for seconds and then asked if we could make it again that weekend. That's when I stopped seeing this as just an easy weeknight soup and started thinking of it as something that brings people together without pretension.

Why the Instant Pot Changes Everything

Traditional tortilla soup requires simmering for forty-five minutes to an hour, which sounds terrible on days when you need dinner in your life, not your schedule. The Instant Pot compresses that time by using pressure to cook the chicken and infuse flavors faster, but it never sacrifices the depth you'd get from slow simmering. The result tastes patient even though you weren't.

Customizing Without Losing the Soul

The beauty of this recipe is that it's flexible without becoming chaos. You can swap pinto beans for black beans, add diced zucchini if you want extra vegetables, or throw in a smoked chipotle for depth. Some people add a splash of hot sauce or a pinch of cumin to their individual bowl rather than the whole pot, which lets everyone dial in their own heat level.

Storing and Reheating Like You Mean It

This soup lives beautifully in the refrigerator for four days and freezes for up to three months, though I usually eat it before then. When reheating, do it gently on the stovetop over medium heat rather than blasting it in the microwave, which can make the broth taste oddly thin. Add the toppings fresh each time—this makes even leftover soup feel like you're starting fresh.

• Store in airtight containers and always let it cool to room temperature before freezing to prevent condensation.
• Keep lime wedges and tortilla strips separate if meal-prepping, adding them when you're ready to eat so they stay crisp.
• If the soup seems thick after storing, stir in a splash of broth or water to loosen it back to the right consistency.

Save

This soup has become my answer to what to cook when I want something that tastes like care without demanding hours of attention. Every time I make it, someone asks for the recipe, and I love that it's become the kind of dish people want to recreate in their own kitchens.

Recipe Questions & Answers

→ Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Add 3-5 minutes to the pressure cooking time to ensure the chicken cooks through completely and shreds easily.

→ How do I make this soup spicier?

Add the jalapeño seeds, include a diced chipotle pepper in adobo sauce, or stir in your favorite hot sauce. You can also top with sliced fresh jalapeños when serving.

→ Can I make this vegetarian?

Absolutely. Omit the chicken and use vegetable broth instead. Add extra beans, diced zucchini, or sweet potatoes for heartiness. The cooking time remains the same.

→ How should I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave. Store toppings separately to maintain their texture.

→ What can I substitute for black beans?

Pinto beans, kidney beans, or white beans work well as substitutes. You can also use a combination of different beans for variety and added texture.

→ Can I double this batch?

Yes, but ensure your Instant Pot is large enough and don't fill it beyond the maximum fill line. The pressure cooking time remains the same, though pressure build time may increase slightly.