Instant Pot Comfort Soup Quick High-Protein

Instant Pot Chicken Tortilla Soup (Quick Comfort Dinner)

Name: Instant Pot Chicken Tortilla Soup (Quick Comfort Dinner)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp Olive oil; 1 medium Yellow onion, diced (about 1 medium); 3 clove Garlic, minced; 2 tbsp Taco seasoning (store-bought or homemade blend); 1.5 lb Boneless skinless chicken breasts; 14.5 oz Canned diced tomatoes (14.5 oz / 1 can); 4 cup Low-sodium chicken broth; 15 oz Canned black beans, drained and rinsed; 1 cup Frozen corn; 2 cup Tortilla strips or crushed tortilla chips (for serving)

A cozy, protein-packed Instant Pot soup that comes together in under 40 minutes — all the warmth of chili with lighter, bright flavors. Quick to prep and easy to customize, it’s a weeknight favorite served with crunchy tortilla strips for contrast.

0.0(0 reviews)

Prep: 15m · Cook: 20m · Total35 mins

DifficultyEasy

Serves6

AuthorJake

Instant Pot Chicken Tortilla Soup (Quick Comfort Dinner)

This Instant Pot Chicken Tortilla Soup is built for busy nights when you want the comfort of a simmered chili without babysitting a pot. Bright tomatoes and sweet corn keep the broth lively, while black beans and shredded chicken add satisfying heft; a hit of taco seasoning ties it all together so every spoonful reads savory, smoky, and just a touch tangy. The real success of this version is balance — enough spice to feel like a classic tortilla soup but lean on heavy creams, so the flavors stay clean and the texture stays brothy, which makes it a perfect vehicle for crunchy tortilla strips.

I developed this as a weeknight staple: it’s quick to prep, reliable in the pressure cooker, and forgiving if you need to swap ingredients. Cooking the chicken directly in the broth concentrates flavor and speeds things up, and finishing with a short sauté helps meld spices and thicken the liquid slightly. Serve it when you want something protein-forward yet bright — families, meal-preppers, or anyone chasing cozy but not stodgy dinner options will appreciate how easily it comes together and how adaptable it is to what’s in your pantry.

Plan your timing

Enter your target meal time:

6:20 pm–6:27 pm→Sauté aromatics

6:27 pm–6:34 pm→Add seasonings, vegetables and chicken

6:34 pm–6:41 pm→Pressure cook

6:41 pm–6:48 pm→Shred chicken and finish the soup

6:48 pm–6:55 pm→Serve with crunchy tortillas

Ingredients

Yield

Instructions

Sauté aromatics

Set the Instant Pot to Sauté and heat the olive oil until shimmering. Add the diced onion and cook until translucent, about 4–5 minutes, then stir in minced garlic and sauté another 30–60 seconds until fragrant.

For this step

1 tbspOlive oil
1 mediumYellow onion, diced (about 1 medium)
3 cloveGarlic, minced

Add seasonings, vegetables and chicken

Stir in the taco seasoning, then add the chicken breasts, diced tomatoes (with juices), drained black beans, frozen corn and chicken broth. Scrape the pot bottom to loosen any browned bits and ensure nothing is sticking before sealing the lid.

For this step

2 tbspTaco seasoning (store-bought or homemade blend)
1.5 lbBoneless skinless chicken breasts
14.5 ozCanned diced tomatoes (14.5 oz / 1 can)
4 cupLow-sodium chicken broth
15 ozCanned black beans, drained and rinsed
1 cupFrozen corn

Pressure cook

Seal the Instant Pot and cook on High Pressure for 10 minutes. When the cook time ends, perform a quick release, taking care to follow your pot’s instructions for steam release.

Shred chicken and finish the soup

Remove the chicken to a cutting board and shred with two forks, then return the shredded meat to the pot and stir. Use Sauté mode for 2–3 minutes if you want to reduce the liquid slightly; taste and adjust salt and pepper as needed.

Serve with crunchy tortillas

Ladle the soup into bowls and top with tortilla strips or crushed chips for crunch. Optionally garnish with lime wedges, chopped cilantro, avocado, or shredded cheese if desired, and serve immediately.

For this step

2 cupTortilla strips or crushed tortilla chips (for serving)

Tips from the kitchen

Brown the onion first

Sautéing the onion a few extra minutes until edges caramelize adds a sweeter base note that deepens the soup’s overall flavor.

Use whole breasts

Cooking whole chicken breasts prevents them from drying out in the pressure cooker and makes shredding easier after a short rest.

Scrape the pot bottom

After adding the broth, scrape any browned bits off the bottom to avoid a burn warning and to incorporate that fond into the soup.

Quick-release carefully

Perform a quick release once the time is up to avoid overcooking the chicken; use a towel or long utensil to protect your hand from steam.

Adjust thickness by sautéing

If you want a heartier, slightly reduced broth, return to Sauté mode for 2–4 minutes after shredding the chicken to concentrate flavors and thicken the liquid.

Variations & substitutions

Green Chile & Cilantro

Swap diced tomatoes for a can of diced green chiles (or use half tomatoes, half chiles) and stir in a generous handful of chopped cilantro at the end for a brighter, piquant version.

Slow-Carb/Keto Swap

Omit the corn and reduce or skip the black beans, then add extra diced zucchini or riced cauliflower to keep volume and lower carbs while keeping the same seasoning.

Creamy Avocado Finish

For a richer bowl, puree half an avocado with a splash of broth and whisk it into the hot soup off heat for a silky, dairy-free finish.

Spicy Chipotle Twist

Add 1–2 teaspoons canned chipotle in adobo (finely chopped) with the taco seasoning for smoky heat, and finish with a squeeze of orange or lime to balance the smokiness.

Storage & make-ahead

Cool the soup to room temperature within two hours and refrigerate in an airtight container for up to 4 days. For longer storage, freeze in individual portions for up to 3 months; thaw overnight in the fridge before reheating. Reheat on the stovetop over medium heat until simmering, adding a splash of broth or water if it’s become too thick.

What to serve with it

Serve with a bowl of crisp tortilla strips or crushed chips and lime wedges for brightness, plus chopped cilantro and diced avocado for creaminess. Pair with a simple cabbage slaw or a small corn and jicama salad to add a crunchy, acidic contrast; for drinks, a cold Mexican lager or a citrusy sparkling water complements the soup’s spice and tomato notes.

Frequently asked questions

Can I use chicken thighs instead of breasts?

Yes — bone-in or boneless thighs work well and stay juicier; reduce the high-pressure cook time to 8 minutes for boneless thighs, and allow a 5-minute natural release for bone-in before doing a quick release.

My Instant Pot shows a burn warning. What should I do?

Cancel, open the lid, and stir to scrape any stuck bits off the bottom; add a splash more broth if needed, then reseal and continue cooking. Ensuring you sauté and deglaze properly before sealing prevents this most of the time.

Can I make this soup in a slow cooker instead?

Yes — brown the onion on the stove first, place all ingredients except frozen corn and tortillas in the slow cooker, and cook on low for 4–6 hours or high for 2–3 hours; stir in corn and shred the chicken at the end.

How can I make this milder for kids?

Reduce the taco seasoning by half and avoid adding any extra spicy ingredients like chipotle; serve toppings on the side so each person can season their bowl to taste.

Can I use fresh corn instead of frozen?

Absolutely — add 1 to 1 1/4 cups fresh corn kernels with the other ingredients; they’ll hold a bit more texture and sweetness compared with frozen.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Sauté aromatics

Olive oil1 tbsp
Yellow onion, diced (about 1 medium)1 medium
Garlic, minced3 clove

Step 2: Add seasonings, vegetables and chicken

Taco seasoning (store-bought or homemade blend)2 tbsp
Boneless skinless chicken breasts1.5 lb
Canned diced tomatoes (14.5 oz / 1 can)14.5 oz
Low-sodium chicken broth4 cup
Canned black beans, drained and rinsed15 oz
Frozen corn1 cup

Step 5: Serve with crunchy tortillas

Tortilla strips or crushed tortilla chips (for serving)2 cup

Nutrition Facts

Per serving: about ¾ cup

Calories342

Total Fat8.7g

Saturated Fat1.8g

Trans Fat0g

Polyunsaturated Fat3.1g

Monounsaturated Fat1.9g

Total Carbohydrates35.1g

Dietary Fiber0.8g

Total Sugars8.5g

Protein31.7g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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