Instant Pot Chicken Tortilla Soup (Quick Comfort Dinner)

How to Make Instant Pot Chicken Tortilla Soup (Quick Comfort Dinner)

1. 1

   Step 1: 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 clovesGarlic, minced
   
2. 2

   Step 2: 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 1/2 lbBoneless skinless chicken breasts
   • 14 1/2 ozCanned diced tomatoes (14.5 oz / 1 can)
   • 4 cupsLow-sodium chicken broth
   • 15 ozCanned black beans, drained and rinsed
   • 1 cupFrozen corn
   
3. 3

   Step 3: 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.
   
4. 4

   Step 4: 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.
   
5. 5

   Step 5: 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 cupsTortilla strips or crushed tortilla chips (for serving)
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.