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Instant Pot Chicken Tortilla Soup

Close-up of a hearty bowl of Instant Pot Chicken Tortilla Soup with shredded chicken, tomatoes, and black beans.

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Make flavorful, shredded chicken tortilla soup quickly using your Instant Pot. This recipe is simple for weeknight cooking.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Set the Instant Pot to the Sauté function. Add olive oil. When hot, add the chopped onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more. Press Cancel.
  2. Add the chicken breasts, chicken broth, black beans, diced tomatoes (with juice), green chilies, chili powder, cumin, oregano, salt, and pepper to the Instant Pot liner. Do not stir excessively.
  3. Secure the lid and set the vent to Sealing. Select Manual or Pressure Cook on High for 10 minutes.
  4. When the cooking cycle finishes, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure.
  5. Remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken.
  6. Return the shredded chicken to the soup. Stir well. If the soup is too thin, set the Instant Pot to Sauté (Normal setting) and let it simmer for 5 to 10 minutes until it thickens slightly.
  7. Serve hot with your preferred toppings.

Notes

  • For best shredding, let the chicken rest for 5 minutes after removing it from the pot before shredding.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • Serve with toppings like avocado, shredded cheese, sour cream, fresh cilantro, and crispy tortilla strips.

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