Instant Pot Chicken Tortilla Soup
A delightful one-pot meal that’s quick to make and packed with savory ingredients and vibrant flavors, perfect for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 chicken breasts
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Avocado, diced (for topping)
- Cilantro, chopped (for topping)
- Tortilla chips (for serving)
Instructions
- Combine the chicken breasts, black beans, corn, diced tomatoes, onion, garlic, chicken broth, taco seasoning, salt, and pepper in the Instant Pot.
- Close the lid and set the pressure cook function to high for 15 minutes.
- Release the pressure carefully using a quick release once cooking is complete.
- Shred the chicken breasts using two forks and return the shredded chicken to the pot.
- Mix the soup to combine all ingredients and let it warm through for a few minutes.
- Serve hot into bowls and top with diced avocado, chopped cilantro, and crispy tortilla chips.
Notes
Don’t overcook the chicken after shredding to avoid dryness. Use fresh ingredients for enhanced flavor.