Instant Pot Chicken Tortilla Soup
Trust me when I say this Instant Pot Chicken Tortilla Soup will quickly become a family favorite. I’ve tried so many versions that just didn’t hit the mark, either bland or missing that special something. This one? It’s the one. With fire-roasted tomatoes, serrano chilies, and rich bone broth from Fire & Kettle, every spoonful bursts with warmth, spice, and authentic flavor. It’s hearty, protein-packed, and tastes like it came straight from someone’s cozy Mexican kitchen.
The best part? Your Instant Pot makes it ridiculously easy, no long simmering or complicated prep, just deep, delicious flavor in under an hour. Perfect for weeknights, meal prep, or those chilly evenings when you want something nourishing and bold.
Ingredients for Instant Pot Chicken Tortilla Soup Recipe
- Olive oil
- Onion
- Garlic
- Serrano pepper
- Ground cumin
- Creole seasoning
- Chicken thighs
- Crushed tomatoes (or homemade blender salsa)
- Chicken broth
- Black beans
- Corn
- Fresh cilantro
- Lime juice
- Salt
For Toppings (Optional but Highly Recommended):
- Crispy tortilla strips
- Avocado slices
- Sour cream
- Fresh cilantro
How to Make Chicken Tortilla Soup in Instant Pot
Step 1: Sauté the Aromatics
Turn your Instant Pot to the Sauté function. Once hot, add olive oil. Toss in the chopped onion, minced garlic, and diced serrano pepper. Sauté for a few minutes until the onion becomes soft and fragrant.
Step 2: Add Seasonings and Sear the Chicken
Stir in ground cumin and Creole seasoning. Add the chicken thighs and sear for about 3 minutes on each side, this step locks in flavor and gives your soup extra depth.
Step 3: Build the Broth
Pour in the chicken broth, crushed tomatoes (or your homemade blender salsa), black beans, and corn. Stir well to make sure everything is combined and the chicken is fully submerged.
Step 4: Pressure Cook
Seal the Instant Pot and set it to High Pressure for 25–30 minutes. Once cooking is complete, let the pressure release naturally for 10 minutes before carefully switching to a quick release for the remaining steam.
Step 5: Shred and Finish
Open the lid and remove the chicken thighs. Shred them with two forks, then return the shredded chicken to the pot. Add lime juice and chopped cilantro, stirring everything together. Taste and adjust seasoning as needed.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with crispy tortilla strips, fresh avocado slices, sour cream, and a sprinkle of cilantro.
Tips for Instant Pot Chicken Tortilla Soup
- Don’t skip the sear. Browning the chicken thighs for a few minutes per side adds a ton of depth to the broth.
- Scrape the bottom of the pot. After searing, stir the broth in and scrape up any browned bits stuck to the bottom. This adds flavor and helps prevent the Instant Pot “burn” warning.
- Keep the chicken submerged. Make sure the chicken is fully covered by liquid so it cooks evenly and stays tender.
- Use chicken thighs. Thighs stay juicy under pressure, while breasts can dry out more easily.
- Let the pressure release naturally. A 10-minute natural release keeps the chicken tender before you switch to quick release.
- Add lime and cilantro at the end. Stirring them in after pressure cooking keeps their flavor fresh and bright.
- Adjust the heat. Use half a serrano for a milder soup, or add a second one if you love spice.
- Taste before seasoning if using salsa. If you swap in my blender salsa, it’s already seasoned, so taste before adding more salt and lime.
What to Serve with Chicken Tortilla Soup in Instant Pot
This soup is hearty enough to be a meal on its own, so the fun part is the toppings. My favorite way to serve it is with:
- A dollop of sour cream to cool things down
- Sliced jalapeños or serranos for extra heat
- Fresh cilantro for brightness
- A lime wedge to squeeze over the top
- Crispy tortilla strips for crunch
- Sliced avocado for creaminess
If you’d like a side, serve it with warm flour tortillas, a scoop of Mexican rice, or a slice of my Skillet Cornbread for dunking.
How to Store This Instant Pot Chicken Tortilla Soup Recipe
This soup is perfect for meal prep, and it tastes even better the next day. Here’s how to store it safely, following USDA food safety guidelines.
Refrigerator: Refrigerate leftovers within 2 hours of cooking. Divide the soup into smaller, shallow containers so it cools quickly, then store it in airtight containers for 3 to 4 days.
Freezer: Freeze the soup in airtight, freezer-safe containers or bags for up to 3 to 4 months. Leave a little room at the top since the soup expands as it freezes. Freeze it without toppings.
Keep toppings separate: Store tortilla strips at room temperature and add avocado, sour cream, cilantro, and jalapeños fresh when serving so everything stays crisp and bright.
Thawing and reheating: Thaw overnight in the fridge, or reheat straight from frozen in a saucepan or the microwave. Bring the soup to a rolling boil before serving, then add your favorite toppings.
Chicken Tortilla Soup Recipe Instant Pot FAQ’s
Yes! Chicken breasts work well too, though thighs add a richer flavor and stay more tender during pressure cooking.
The serrano pepper adds mild heat, but you can adjust it, use half for a lighter kick or add a second for extra spice.
Absolutely. It reheats beautifully and tastes even better the next day as the flavors deepen.
Yes, simply sauté the aromatics on the stove, then transfer everything to a slow cooker and cook on low for 6–7 hours or high for 3–4.
Fresh lime wedges, warm flour tortillas, or a side of Mexican rice all pair perfectly with this hearty soup.
Instant Pot Tortilla Soup
Ingredients
Instructions
- Set the Instant Pot to Sauté mode. Add olive oil, then sauté onion, garlic, and serrano pepper until softened.
- Stir in cumin and Creole seasoning. Add chicken thighs and sear for about 3 minutes per side for extra flavor.
- Add chicken broth, crushed tomatoes (or blender salsa), black beans, and corn. Stir well to ensure the chicken is submerged in the liquid.
- Seal the Instant Pot and cook on High Pressure for 25–30 minutes.
- Allow pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
- Remove the chicken and shred using two forks. Return the shredded chicken to the pot and stir.
- Add lime juice and the remaining cilantro. Stir to combine, and taste for seasoning.
- Ladle soup into bowls and top with tortilla strips, avocado slices, sour cream, and extra cilantro.
Nutrition
Notes
- Swap in blender salsa: For a brighter, fresher flavor, use about 2½ cups of my 5-Minute Blender Salsa in place of the crushed tomatoes. The salsa is already seasoned with garlic salt, lime, and jalapeño, so taste the soup before adding the salt and lime juice.
- Chicken: Thighs stay the most tender under pressure, but boneless chicken breasts work too.
- Heat level: Use half a serrano for a milder soup, or add a second one for more kick.
- Slow cooker: Sauté the aromatics on the stove, then cook everything on low for 6–7 hours or on high for 3–4 hours.
- Storage: Keep leftovers in an airtight container in the fridge for 3–4 days. Store the tortilla strips and avocado separately so they stay crisp and fresh.
