Instant Pot Chicken Tortilla Soup
A warm, comforting bowl of tortilla soup that's simple to make in the Instant Pot. This recipe uses tender chicken, silky tomatoes, and bright lime with a sprinkle of crispy tortilla strips. It comes together in under 30 minutes and is perfect for busy weeknights or a cozy weekend meal with friends.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon freshly ground pepper
- 1/2 cup chunky salsa
- to taste tortilla strips or crushed tortilla chips
- to taste fresh cilantro, chopped
- 1 lime, cut into wedges for serving
Instructions
- Set the Instant Pot to the Sauté function and add the olive oil. When shimmering, add the diced onion and sauté for 3–4 minutes until softened and translucent.
- Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the chicken breasts and lightly sear on the outside for about 1–2 minutes.
- Pour in the chicken broth, then add the diced tomatoes with their juice, corn, cumin, chili powder, paprika, salt, pepper, and salsa. Give everything a good stir to combine.
- Close the lid and seal the vent. Set to Manual/Pressure Cook on high for 6 minutes. When the timer ends, perform a quick release to vent steam safely.
- Open the lid and remove the chicken breasts. Shred them with two forks and return the shredded meat to the pot. Stir to combine and adjust seasoning if needed.
- Ladle the soup into bowls and top with tortilla strips, chopped cilantro, and a squeeze of lime. Serve hot and enjoy the comforting flavors.