Instant Pot Chicken Tortilla Soup That Tastes Like a Street Taco and Cooks Itself

You want dinner that punches above its weight? This Instant Pot Chicken Tortilla Soup delivers restaurant-level flavor in less than 40 minutes, zero babysitting required. It’s smoky, zesty, perfectly slurpable—and somehow still hearty enough to make Tuesday feel like a win.

The secret is layering flavors fast, not pretending you’ve got all day. If you can chop an onion and press “Pressure Cook,” you can make the best soup of your week.

If you love how the Instant Pot does the work for you, you’ll want to check out our full guide to 10 Easy Instant Pot Dinners for Busy Weeknights for more cozy, hands-off meals.

What Makes This Special

This isn’t your average “throw stuff in a pot and hope” soup. It builds flavor with quick sautéed aromatics, a splash of lime for brightness, and tortillas that pull double duty as garnish and thickener.

The Instant Pot locks in the spices so every spoonful tastes slow-simmered—even though you’re on the clock.

We use a smart combo of fire-roasted tomatoes and smoky chipotle, plus sweet corn and black beans for balance. The chicken turns incredibly tender without overcooking—because pressure cooking is basically culinary cheat codes. And yes, the crispy tortilla strips on top are non-negotiable; they add the crunch your brain is begging for.

What Goes Into This Recipe – Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (keep seeds for extra heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional but recommended)
• 1/2 teaspoon dried oregano
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (4 oz) diced green chiles
• 1–2 teaspoons chipotle in adobo, minced (adjust to heat preference)
• 4 cups low-sodium chicken broth
• 2 boneless skinless chicken breasts (about 1–1.25 lb) or 3 thighs
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or canned corn, drained if canned
• 1 lime, juiced (plus wedges for serving)
• Salt and pepper to taste
• 6 small corn tortillas, cut into strips (for thickening and topping)
• Oil spray or 1 tablespoon oil for crisping tortilla strips
• Optional garnishes: chopped cilantro, sliced avocado, shredded cheese, sour cream or Greek yogurt, radishes, pickled onions

Step-by-Step Instructions for Instant Pot Chicken Tortilla Soup

1. Prep your toppers. Cut tortillas into 1/2-inch strips. Lightly oil and air-fry or bake at 375°F for 6–8 minutes until crisp and golden. Set aside. Reserve a few raw strips to stir into the soup for body, if desired.
2. Sauté aromatics. Set Instant Pot to Sauté (Normal).Add olive oil, onion, jalapeño, and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, and oregano; cook 30 seconds until fragrant. Don’t burn it—burnt garlic equals bitter soup.
3. Build the base. Add tomatoes, green chiles, chipotle, and broth. Scrape the bottom of the pot with a wooden spoon to deglaze and avoid the dreaded Burn warning.
4. Add chicken and bulk. Nestle chicken breasts (or thighs) into the liquid. Add black beans and corn. Taste the broth and lightly salt—full seasoning happens after cooking.
5. Pressure cook. Seal the lid. Cook on High Pressure for 10 minutes (breasts) or 12 minutes (thighs). Let pressure naturally release for 8 minutes, then quick release the rest.
6. Shred and brighten. Remove chicken to a board and shred with two forks. Stir raw tortilla strips (a small handful) into the pot if you want a slightly thicker broth. Return chicken, add lime juice, and season with salt and pepper. If you want more heat, add extra chipotle or a pinch of cayenne.
7. Serve with crunch. Ladle into bowls and top with crispy tortilla strips, cilantro, avocado, cheese, and a squeeze of lime. If you want it creamier, swirl in a spoonful of sour cream or Greek yogurt. Done.

Preservation Guide

• Fridge: Cool completely and store in airtight containers for up to 4 days. Keep crispy tortilla strips separate.
• Freezer: Freeze without avocado or dairy for up to 3 months. Portion in freezer-safe bags; lay flat for faster thawing.
• Reheat: Stovetop over medium until hot, or microwave in 60–90 second bursts, stirring between. Thin with broth if needed.
• Meal prep tip: Store lime wedges and garnishes separately so flavors stay bright and textures stay snappy.

Nutritional Perks

• Lean protein: Chicken brings satiety and muscle-friendly protein without heavy calories.
• Fiber boost: Black beans and corn add fiber for better digestion and a steadier energy curve.
• Antioxidants: Fire-roasted tomatoes and chilies offer lycopene and capsaicin—tiny compounds, big benefits.
• Smart fats: Avocado topping adds heart-healthy monounsaturated fats. Optional, but your taste buds will vote yes.
• Calorie snapshot: About 320–380 calories per serving (without heavy toppings), ~30 g protein, ~35 g carbs, ~8–12 g fat, depending on portions. IMO, that’s weeknight gold.

Don’t Make These Errors

• Skipping the deglaze: If you don’t scrape the pot after sautéing, you’ll trigger a Burn warning and wonder why dinner is trolling you.
• Adding all tortillas at once: They’ll disintegrate and turn the soup gummy. Use a few for texture inside; keep the rest crispy for topping.
• Over-salting early: Pressure concentrates flavor. Season lightly before cooking, finish boldly after.
• Neglecting acid: No lime? The soup tastes flat. Citrus wakes it up. A splash of apple cider vinegar works in a pinch.
• Forgetting natural release: Immediate quick release can toughen meat. Give it those 8 minutes. Patience pays.

Alternatives

• Protein swap: Use boneless thighs for richer flavor, or rotisserie chicken—pressure cook base 5 minutes, then stir in shredded chicken at the end.
• Vegetarian: Sub chicken with 2 cups diced sweet potato or cauliflower florets, use vegetable broth, and add an extra can of beans.
• Grain add-ins: Stir in 1/2 cup cooked rice or quinoa after pressure cooking for extra heft.
• Dairy-free creaminess: Blend a cup of the soup with a few tortilla strips, then return to the pot. Silky without cream—chef’s kiss.
• No chipotle? Use smoked paprika plus a dash of hot sauce. Different vibe, still tasty.
• Low-carb: Skip beans and corn, add extra peppers and zucchini, and lean on avocado and extra chicken.

FAQ

Can I make this on the stovetop?

Yes. Sauté aromatics in a Dutch oven, add liquids and chicken, then simmer covered for 20–25 minutes until the chicken shreds easily. Add beans and corn in the last 10 minutes. Finish with lime and season to taste.

How do I make it spicier without wrecking the balance?

Add more chipotle in adobo or a pinch of cayenne after cooking so you can control the heat. A few jalapeño seeds can also do the trick, FYI.

Can I use frozen chicken?

You can, but separate the pieces so they’re not stuck together. Increase pressure cook time to 13–14 minutes for breasts, 15–16 for thighs, followed by the same 8-minute natural release.

What tortillas work best?

Corn tortillas bring authentic flavor and thicken better. Flour tortillas tend to get gummy. Use day-old corn tortillas for the crispiest topping.

How do I avoid soggy tortilla strips?

Keep them separate until serving. Re-crisp in the oven or air fryer for 2–3 minutes if they soften. Don’t cover them while warm—steam is the enemy of crunch.

Can I double the recipe?

Yes, as long as you stay under the Instant Pot’s max fill line. Time stays the same; it just takes longer to come to pressure. Stir well before serving to distribute chicken and beans evenly.

What if my Instant Pot Chicken Tortilla Soup tastes bland?

Add more salt, a squeeze of lime, and a little chipotle. Flavor blooms with proper seasoning and acidity—don’t be shy. A sprinkle of cheese also helps, obviously.

The Bottom Line

Instant Pot Chicken Tortilla Soup is the weeknight hack that eats like a weekend win. It’s bold, balanced, and ridiculously simple, with enough texture and heat to keep every spoonful interesting.

Keep tortillas crispy, lime at the ready, and your pressure cooker in the rotation. Dinner solved—and it actually tastes like something you’d brag about.