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Easy Instant Pot Chicken Tortilla Soup

Easy Instant Pot Chicken Tortilla Soup is an easy chicken recipe that is made in your instant pot in less than 30 minutes. It's also a great freezer meal recipe or you can prep all the ingredients and freeze them and then just throw it in your instant pot for a quick and easy dinner.
Course Main Course
Cuisine American
Keyword chicken, easy, instant pot, recipe, soup, tortilla
Prep Time 10 minutes
Cook Time 10 minutes
Pressure Building for the Instant Pot 10 minutes
Total Time 30 minutes
Servings 8
Calories 361kcal
Author Catherine

Equipment

  • Instant Pot

Ingredients

  • 2 tablespoons olive oil
  • 2 onions, chopped fine
  • 1 bell pepper, chopped
  • 4 cloves garlic - minced
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons cayenne pepper
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 3 teaspoons oregano
  • 28 oz can diced tomatoes, including liquid
  • 15 oz can black beans - drained and rinsed
  • 2 cups frozen corn
  • 3 boneless skinless chicken breasts, chunked
  • 4 cups chicken broth
  • 2/3 cup heavy whipping cream OR
  • 6-8 oz cream cheese
  • 2 tablespoons lime juice
  • TOPPING OPTIONS
  • minced fresh cilantro or green onions
  • tortilla strips
  • lime slices
  • sour cream
  • avocado
  • cheese

Instructions

  • Chop onions and pepper, mince garlic and chunk chicken breast.
  • Press the saute button on Instant pot. When it's hot, add the oil and onions. Add the garlic last and cook for about a minute.
  • Add chili powder, cumin, salt, pepper, cayenne pepper, paprika, and oregano and stir.
  • Add can of tomatoes with liquid and stir making sure nothing is sticking to the bottom on the instant pot.
  • Add in beans and corn and tomatoes. Stir all together.
  • Place chicken breasts into the instant pot, cancelling the saute mode. Make sure the valve is set to "sealing" after securing the lid. Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 7 minutes.
  • Once the timer beeps, let out the pressure by carefully moving the valve to “venting" to perform a quick release. This may take a few minutes.
  • When the pin drops, remove lid. On saute, add heavy cream and lime juice. Heat for a few minutes, stirring till all the cream is mixed in.
  • Press Cancel and unplug the Instant Pot.
  • Shred chicken and stir all together.
  • Serve hot and top with desired toppings.

Nutrition

Calories: 361kcal | Carbohydrates: 31g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1216mg | Potassium: 835mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1828IU | Vitamin C: 37mg | Calcium: 125mg | Iron: 4mg