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Quick Instant Pot Chicken Tortilla Soup: Easy 30-Minute Meal

Instant Pot chicken tortilla soup - featured image
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This Quick Instant Pot Chicken Tortilla Soup is a lifesaver for busy weeknights, delivering deep, smoky flavor in under 30 minutes. It’s a one-pot wonder that tastes like it simmered all day but comes together in no time.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 (15-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (4-ounce) can diced green chilies, mild
  • 4 cups low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
  • Fresh cilantro, chopped (for serving)
  • 1 avocado, diced (for serving)
  • Lime wedges (for serving)
  • Tortilla chips, crushed or whole (for serving)
  • Shredded Monterey Jack or cheddar cheese (for serving)
  • Sour cream or Greek yogurt (optional, for serving)

Instructions

  1. Turn your Instant Pot to the ‘Sauté’ setting and let it heat up for a minute. Add the olive oil, then toss in the diced onion. Cook for about 3 minutes, stirring occasionally, until it’s soft and translucent. Add the minced garlic and diced jalapeño, and cook for another minute until fragrant.
  2. Sprinkle the cumin, smoked paprika, chili powder, and oregano over the onions. Stir constantly for about 30 seconds until aromatic.
  3. Pour in about 1/2 cup of the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
  4. Pour in the fire-roasted tomatoes (with their juices), the diced green chilies, and the rest of the chicken broth. Give everything a good stir. Nestle the chicken breasts into the liquid, making sure they’re mostly submerged.
  5. Close the lid and set the valve to ‘Sealing.’ Press the ‘Manual’ or ‘Pressure Cook’ button and set the time for 10 minutes on high pressure.
  6. When the timer beeps, carefully turn the valve to ‘Venting’ to release the pressure quickly. Once the pin drops, open the lid. Use tongs to transfer the chicken breasts to a cutting board.
  7. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir it into the soup.
  8. Taste the broth and adjust the salt and pepper. Ladle the soup into bowls and let everyone top it with their favorite fixings — crushed tortilla chips, diced avocado, fresh cilantro, a squeeze of lime, and a dollop of sour cream.

Notes

Don’t skip the sauté step — it builds the flavor base. For a thicker soup, mash some beans or stir in a cornstarch slurry. Store toppings separately. Soup keeps in the fridge for up to 4 days and freezes for up to 3 months.

Nutrition

Keywords: Instant Pot, chicken tortilla soup, quick, easy, 30-minute meal, weeknight dinner, pressure cooker, Mexican soup

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