5.0 from 12 votes
Easy Instant Pot Chicken Tortilla Soup Recipe
This Instant Pot Chicken Tortilla Soup is a quick and easy 30-minute recipe that's full of flavor from a jar of salsa and taco seasoning! Simply combine chicken, peppers, onions, beans, and corn in a pressure cooker for the best family-friendly meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 266 kcal
Course:
Soup , Lunch , Dinner
Cuisine:
Mexican
Ingredients
- 1 ½ lbs. chicken breasts
- 2 Tbsp. oil avocado or olive oil
- 1 cup onion red or sweet, finely diced
- 1 green bell pepper finely diced
- 4 cups chicken broth regular sodium
- 16 oz. jar salsa mild or medium*
- 3 Tbsp. homemade taco seasoning or store bought*
- ½-¾ tsp. salt to taste
- 15 oz. can black beans rinsed and drained
- 15 oz can whole kernel corn drained
- 1 lime juiced
Optional Toppings:
- tortilla chips
- cilantro
- green onions
- avocado
- sour cream
Instructions
- Sauté Vegetables: Set a 6-quart Instant Pot to the sauté function and add oil, onions, and bell pepper. Sauté for 3-4 minutes, or until vegetables become tender.
- Scrape the Pot: Pour in chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
- Add Seasonings, Corn, and Beans: Mix in salsa, taco seasoning, and salt. Place chicken breasts down into the liquid, making sure they’re completely submerged. Add rinsed and drained corn and black beans.
- Pressure Cook: Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve.
- Shred Chicken: Shred the chicken breasts when the soup is done cooking. Stir in fresh lime juice just before serving.
- Serve soup with tortilla chips, fresh cilantro, green onions, sliced avocado, or sour cream. Enjoy!
Cup of Yum
Notes
- To Prep-Ahead: Dice the peppers and onions and make the taco seasoning. Or, since soup flavors improve with time you can make the entire recipe in advance.
- To Store: Leftover soup will last in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Store in a freezer-safe container for up to 6 months.
- To Reheat: Add the leftovers to a bowl and warm up in the microwave or heat up in a medium-sized skillet over medium-low heat.
Nutrition Information
Calories
266kcal
(13%)
Carbohydrates
29g
(10%)
Protein
24g
(48%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
54mg
(18%)
Sodium
1799mg
(75%)
Potassium
871mg
(25%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
897IU
(18%)
Vitamin C
31mg
(34%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 266
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 1799mg | 75% |
| Potassium | 871mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 31mg | 34% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.