Instant Pot Chicken Tortilla Soup

My husband asked me to put this instant pot chicken tortilla soup on permanent rotation after the very first bite. I’m talking, he literally said “this goes on the list.” High praise from a man who normally just says “yeah, it’s good.”

Jump to Recipe

I started making this on a rainy Tuesday when I had frozen chicken breasts, a can of chipotles, and absolutely zero patience for anything that took longer than 45 minutes. My toddler was doing that thing where she follows me around whining, my teenager was texting at the table, and I needed dinner to basically make itself. Enter: instant pot chicken tortilla soup.

What makes this version different is the smoked chipotles in adobo. Most recipes skip them and wonder why the soup tastes flat. Don’t skip them.

Why You’ll Love This Instant Pot Chicken Tortilla Soup

• Done in under 45 minutes, including pressure build time, start to finish
• Dump-and-go easy, minimal chopping, no babysitting the stove
• Rich, smoky broth from real dried chiles and chipotles in adobo
• Naturally gluten-free, feeds the whole crew without modifications
• Even better the next day, leftovers are genuinely exciting

Ingredients for Instant Pot Chicken Tortilla Soup

For the soup

• 1.5 lbs boneless skinless chicken breasts (frozen is totally fine, this is the magic of the Instant Pot)
• 1 can (14.5 oz) fire-roasted diced tomatoes, fire-roasted specifically, it adds depth the regular kind can’t touch
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced (plus 1 tablespoon of the sauce from the can), this is the smoky soul of the soup, don’t skip it
• 1 dried ancho chile, stem and seeds removed, torn into pieces, or substitute 1 tablespoon ancho chile powder
• 4 cups low-sodium chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons olive oil

For the toppings (the fun part)

• Crispy tortilla strips or crushed tortilla chips
• Sliced avocado or guacamole
• Sour cream or Mexican crema
• Fresh cilantro
• Lime wedges
• Shredded Mexican cheese blend
• Pickled jalapeños if your crew runs hot

How to Make Instant Pot Chicken Tortilla Soup — Step by Step

Step 1: Sauté the aromatics

Set your Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Add the garlic and cook one more minute until fragrant. This step matters, building flavor right in the pot before pressure cooking means the broth tastes like it simmered for hours.

Step 2: Add the chiles and spices

Stir in the minced chipotles, the adobo sauce, and the torn ancho chile pieces. Add the cumin, chili powder, smoked paprika, oregano, and salt. Stir everything together and let it cook for about 60 seconds. You’ll smell when it’s ready, that toasty, smoky hit tells you the spices are bloomed and working. Don’t rush this part.

Step 3: Add the chicken and remaining ingredients

Place the chicken breasts directly on top of the aromatic base, no need to cut them, they’ll shred beautifully after pressure cooking. Pour in the fire-roasted tomatoes, black beans, frozen corn, and chicken broth. Give it a gentle stir just around the edges without moving the chicken off the bottom. The chicken needs to stay submerged for even cooking.

Step 4: Pressure cook

Step 5: Shred the chicken

Do a quick release or let it natural release for 5 minutes, either works. Remove the lid carefully (steam burns are no joke, angle it away from you). Use two forks to shred the chicken directly in the pot. It’ll fall apart almost immediately because the pressure cooking breaks down the fibers perfectly. This is the most satisfying part, honestly.

Step 6: Finish and taste

Stir everything together so the shredded chicken absorbs all that smoky broth. Squeeze in the juice of one lime. Taste and adjust salt. This is your moment, if you want more heat, stir in a little more adobo sauce. More smoke, a pinch more smoked paprika. The instant pot chicken tortilla soup should taste bold, rich, and layered. If it tastes flat, it needs salt and lime, almost always.

Amber’s Tips for the Best Instant Pot Chicken Tortilla Soup

Variations

Make It Spicier

Add a full tablespoon of adobo sauce plus one extra chipotle pepper. You can also toss in a diced fresh jalapeño with the onions in Step 1. My teenager requests this version specifically and then complains it’s too hot, which I find deeply funny.

Make It Creamy

Stir in 4 oz of cream cheese after shredding the chicken. Let it melt into the broth for about 2 minutes while on Sauté mode. Creamy instant pot chicken tortilla soup is a different dish entirely, richer, more indulgent, kids go absolutely wild for it.

Slow Cooker Version

Layer everything in your slow cooker and cook on Low for 6-8 hours or High for 3 to 4 hours. Skip the sauté step (or do it in a separate skillet if you have time). Shred the chicken at the end exactly the same way. The instant pot chicken tortilla soup base translates perfectly to slow cooker.

Make It Vegetarian

Swap the chicken for 2 cans of pinto beans and use vegetable broth. Add one diced zucchini and half a cup of pepitas for texture. Still bold, still smoky, still completely satisfying.

What to Serve With Instant Pot Chicken Tortilla Soup

Warm flour or corn tortillas, for dunking, obviously. My toddler uses hers as a spoon, which is chaotic and correct.
A simple green salad with lime vinaigrette, the freshness cuts the richness of the soup beautifully.
Mexican rice, makes it a full, filling meal that’ll have your teenager coming back for thirds.
Cornbread, Southern-Mexican fusion energy on your table. Don’t question it. Just do it.

Storage and Reheating

Instant pot chicken tortilla soup keeps in an airtight container in the fridge for up to 5 days. The flavor genuinely deepens overnight, it’s one of those soups that gets better. Store toppings separately so the tortilla strips stay crispy.

For freezing, let the soup cool completely then freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium heat, adding a splash of broth if it’s thickened up too much.

Reheating tip: Always taste and re-season after reheating. A fresh squeeze of lime wakes everything back up.

Make-ahead bonus: You can make this instant pot chicken tortilla soup on Sunday and have lunches ready all week. It holds up beautifully.

Frequently Asked Questions

Can I use frozen chicken in instant pot chicken tortilla soup?

Yes, and honestly I do it all the time. Use frozen chicken breasts and increase the pressure cook time from 15 minutes to 20 minutes. The result is the same, perfectly tender, easily shreddable chicken. No need to thaw. This is one of the best things about making instant pot chicken tortilla soup.

How do I make instant pot chicken tortilla soup thicker?

After shredding the chicken, switch to Sauté mode and let the soup simmer uncovered for 5 to 10 minutes. Alternatively, mash a small portion of the black beans against the side of the pot, that releases starch naturally and thickens the broth without adding anything extra.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless skinless chicken thighs work great in instant pot chicken tortilla soup and are actually harder to overcook. They have more fat, so the broth gets even richer. Keep the cook time the same, 15 minutes on High pressure.

What toppings are best for chicken tortilla soup?

The non-negotiables in my house: crispy tortilla strips, sliced avocado, and sour cream. From there, fresh cilantro, shredded cheese, pickled jalapeños, and a lime wedge round it out. For instant pot chicken tortilla soup specifically, the crunchy tortilla strips are the textural contrast that makes the whole bowl.

Can I make instant pot chicken tortilla soup ahead of time?

Yes, this soup is ideal for meal prep. Make the full batch and refrigerate for up to 5 days or freeze for up to 3 months. Keep toppings stored separately and add them fresh when serving. The soup base itself only gets better after a day in the fridge.

Tried This Recipe?

If you made this instant pot chicken tortilla soup and your family started hovering around the pot asking when dinner is ready, that’s how I know you nailed it. Leave a star rating and drop a comment below, I read every single one and it genuinely makes my day.

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