Chicken Tortilla Soup Y’all! This recipe is soooo flavorful and even better, it’s a snap to make in the Instant Pot (electric pressure cooker). You don’t have to cook the chicken first or saute anything. Just add in all the ingredients and go! The pressure cooking brings out all the great flavors of the onion, garlic and spices. I can’t believe how quick and easy this is, to get such a delicious soup!
I like to turn the pot onto saute when I start, so that the broth can start heating up. This isn’t necessary, but it will cut down on the overall cooking time, by heating up the broth a little. This will help by taking less time to get up to full pressure, before the cooking cycle starts. Otherwise, it may take around 30 minutes to reach full pressure before the 10 minute cooking cycle starts.
I love cooking with my Instant Pot! I received it from my husband for Christmas and have been going crazy making up recipes ever since. 🙂 I love that once I put all the ingredients in the pot, I can go and sit for a while or do something else while our meal is being prepared. If you haven’t tried cooking with the Instant Pot or another electric pressure cooker, you should find a friend who has one and observe how easy it makes your cooking life. 😉 This is going to make dinner so much easier this year during soccer season! I can just throw my ingredients in the Instant Pot, set the time, and then we’ll have a great meal when we get home.
I like to top my chicken tortilla soup with either chopped avocado or guacamole and tortilla chips (it’s easier than making tortilla strips). If you want to be more authentic with the tortilla strips-go for it. 🙂
Let me know in the comments, if you make this recipe and also what are your favorite meals to make in the Instant Pot?
Happy Easy Cooking!
Instant Pot Chicken Tortilla Soup
- 1 1/2 lbs chicken breast- boneless, skinless
- 32 oz natural chicken stock or broth
- 1 cup onion, finely diced
- 4 cloves garlic, pressed or finely diced
- 1- 28 oz can diced tomatoes
- 1- 8oz can tomato sauce
- 1- 16 oz can black beans, drained and rinsed
- 2 Tbsp mild chili powder
- 4 tsp ground cumin
- 2 tsp garlic powder
- 2 tsp dried oregano leaves
- 3/4 to 1 1/2 tsp salt (depending on the saltiness of the broth)- I use 1 1/4 tsp
- 1/2 tsp black pepper
Turn the Instant Pot on to saute. Pour in the broth first then add in the rest of the ingredients. There is no need to wait for it to get hot before adding the ingredients. (the saute step is only necessary to reduce the time of getting up to full pressure-by having warm soup)
Once all of the ingredients are added, turn the Instant Pot off. Seal the lid and make sure the vent is closed. Then turn it on to Manual Pressure and set it for 10 minutes.
After the cooking time is finished, wait about 10 minutes for a natural pressure release, turn the Instant Pot off, then manually release the pressure.
Remove the chicken breasts with tongs to a cutting board and chop the chicken into bite size pieces. Return the chicken to the pot and serve.