Instant Pot Chicken Tortilla Soup

Tuesday night at my place, a friend showed up unannounced with her two kids just as I was staring blankly into my pantry wondering what dinner could possibly be. That's when the Instant Pot caught my eye, and I remembered this soup I'd been meaning to try—something warm, something that wouldn't take forever, something that would actually make the kids eat their vegetables without complaint. Twenty-five minutes later, we were all gathered around steaming bowls topped with crispy tortilla strips and creamy avocado, and suddenly an ordinary evening felt like a small celebration.

My neighbor makes this for her book club every month, and I finally asked for the recipe after tasting it for the third time. She told me the secret was never skipping the sauté step—letting those spices toast in the oil for just a minute transforms the whole thing from ordinary to craveable. Now whenever I make it, I swear I can smell her kitchen in mine, and it's become the first thing I want to cook when someone I care about needs feeding.

Ingredients

• Boneless, skinless chicken breasts or thighs (1 lb): Thighs stay more tender and forgiving under pressure, but breasts work beautifully if that's what you have—just don't oversalt thinking you need to make up for lack of flavor.
• Yellow onion, red bell pepper, garlic (1 medium onion, 3 cloves, 1 pepper): These three are your flavor foundation, and dicing them finely means they practically dissolve into the broth, thickening it naturally.
• Jalapeño (1, optional): This isn't just heat—it's a fresh, grassy note that makes the whole soup taste alive; seed it if you're cautious about spice.
• Corn kernels (1 cup): Fresh is loveliest, but frozen works just as well and honestly tastes less watery than canned in my experience.
• Diced tomatoes (1 can, 14.5 oz): Don't drain these—the juices are liquid gold and carry all the tomato flavor into every spoonful.
• Black beans (1 can, 15 oz): Rinsing them removes the thick starchy liquid, leaving you with clean bean flavor that doesn't cloud the broth.
• Low-sodium chicken broth (4 cups): Low-sodium matters here because you control the seasoning; regular broth can tip the soup into saltiness before you know it.
• Tomato paste (1 tablespoon): This tiny amount concentrates tomato depth without overwhelming the other flavors.
• Chili powder, cumin, smoked paprika, oregano: Toast these together in step two and your whole kitchen fills with that warm, earthy Mexican kitchen smell that makes people drift toward the stove.
• Lime juice (1 lime): This is the final brightness that pulls everything into focus—never skip it, and always add it after cooking so the acidity stays alive.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Sauté your aromatics:

Set the pot to Sauté, add a splash of oil, then let the onion, garlic, and bell pepper soften for 2–3 minutes until the kitchen smells sweet and savory at once. You're not trying to brown them deeply, just coax out their sweetness and soften their edges.

Toast the spices:

Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper, cooking for exactly one minute—this is where the magic happens, as the heat opens up the spices and they coat the onions. Set a timer so you don't forget and accidentally burn them.

Build the soup:

Add the chicken, tomatoes with their juices, beans, corn, and broth, stirring gently to combine so nothing sticks to the bottom. The pot will look very full and soupy, but trust that the pressure cooking will marry all these elements together.

Pressure cook:

Secure the lid, check that the valve is set to Sealing (not Venting), then select Pressure Cook or Manual on High for 10 minutes. The pot will take a few minutes to come to pressure before the actual cooking timer starts counting down.

Release the pressure:

Let the pressure release naturally for 5 minutes—this keeps the chicken tender and lets the flavors settle—then carefully switch the valve to Venting to release any remaining pressure. Wait until the float valve drops completely before you open the lid.

Shred and finish:

Remove the cooked chicken and shred it with two forks, then stir it back into the pot along with the lime juice. Taste carefully and adjust salt or spices if needed, remembering that the toppings will add their own flavors.

Serve with intention:

Ladle the soup into bowls and let everyone build their own perfect version with tortilla strips, avocado, cilantro, cheese, sour cream, and extra lime. This is where the soup transforms into something personal.

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My daughter came home from school talking about a poetry unit on comfort, and she asked me what comfort meant to me. I didn't give her some profound answer about childhood or tradition—instead, I made this soup that weekend and we sat together while she tasted it and understood immediately. That's when I realized this recipe had become one of my quiet languages for showing up for people I love.

The Power of the Sauté Step

So many people rush through or skip the sauté step because they want to throw everything in and let pressure do the work, but this is where your soup either becomes memorable or forgettable. Those first few minutes of softening vegetables and toasting spices in hot oil create a flavor base so deep and rounded that everything else builds on it beautifully. I've made this soup both ways, and the difference is the kind of thing that makes someone ask for the recipe.

Why This Works in the Instant Pot

The high pressure and moisture-locked environment means tough cuts of chicken become tender in just 10 minutes, and vegetables release their flavors into a concentrated broth instead of evaporating away like they might on the stove. The sealed environment also means you can't taste and adjust along the way, so having good instincts about salt and spice going in matters more than usual. That's actually liberating once you get used to it, because it forces you to build layers of flavor intentionally rather than hoping it works out.

Topping Ideas and Variations

The toppings are where everyone's personality comes through—I've watched people create entirely different soups from the same pot just by choosing their own combination of textures and flavors. Some people pile it high with cheese and sour cream, making it almost creamy, while others go minimal with just lime and cilantro to let the broth shine. The tortilla strips are the only non-negotiable in my mind; the crunch against the tender chicken and vegetables is how you know you're eating proper tortilla soup.

• Crispy tortilla strips add essential texture and a toasted corn flavor that brings everything together.
• Fresh cilantro and lime wedges brighten the whole bowl and add a green, fresh note that cuts through richness.
• Sliced avocado or a dollop of sour cream softens the spices and adds luxury to each spoonful.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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This soup has become my answer to almost every situation—when someone's sick, when there's nothing in the fridge but basics, when I need to feed a crowd without stress. It's the kind of recipe that feels like an old friend, reliable and warm.

Recipe FAQs

→ Can I make this soup on the stovetop?

Yes. Simmer all ingredients except toppings in a large pot for 30-40 minutes until chicken is tender. Shred and return to pot, then finish with lime juice.

→ How do I store leftovers?

Store cooled soup in airtight containers for up to 4 days in the refrigerator. Freeze for up to 3 months. Add fresh toppings when reheating.

→ Can I use frozen chicken?

Yes. Add frozen chicken breasts directly to the pot. Increase pressure cooking time by 3-4 minutes to ensure thorough cooking.

→ What other toppings work well?

Try pickled red onions, radish slices, crumbled cotija cheese, crushed tortilla chips, diced green chilies, or a drizzle of crema.

→ How can I make it spicier?

Add a seeded jalapeño, chipotle chili in adobo sauce, or diced poblano peppers. Hot sauce or red pepper flakes also work well.

→ Is this suitable for meal prep?

Absolutely. The flavors develop overnight. Prepare toppings separately and assemble fresh when serving for best texture.