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Did you know January was National Soup Month? I didn't either or I would have posted more soups!

To make up for it some of my blogger friends and I are participating in the…

Houseful of Soups Blog Hop

Houseful of Soups Blog Hop. #HousefulOfSoups

Check out these 17 soup(er) tasty recipes! (See what I did there?!?) Including my scrumptious and flavorful 20-minute Instant Pot Chicken Tortilla Soup! (It can also be made on the stove or in a slow cooker!) It's a tasty, hearty soup that will please even the most picky eater (I know it did mine!).

Houseful of Soups Blog Hop #HousefulOfSoupsI hope you enjoy the recipes as much as we enjoyed creating them for you.

20-Minute Instant Pot Chicken Tortilla Soup

Select the saute setting on your electric pressure cooker. Add oil to the bottom of pan and swirl around to cover completely. If you are using fresh onions, saute in the canola oil for about 7 minutes, until tender.

20-min Instant Pot Chicken Tortilla Soup

Add all the spices except the fresh cilantro (if using) into the pot and stir. Add a small amount of the chicken broth (1/4-1/2 cup), mix well.

20-min Instant Pot Chicken Tortilla Soup

Add in the chicken. Stir to coat thoroughly.

20-min Instant Pot Chicken Tortilla Soup

When the chicken begins to brown add the remaining ingredients, except optional toppings. Stir.

20-min Instant Pot Chicken Tortilla Soup

20-min Instant Pot Chicken Tortilla Soup
20-min Instant Pot Chicken Tortilla Soup

20-min Instant Pot Chicken Tortilla Soup

Lock lid and make sure the pressure-release valve is set to closed.

20-min Instant Pot Chicken Tortilla Soup

Set to high pressure and cook for 4 minutes.

20-min Instant Pot Chicken Tortilla Soup

Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. Serve with optional toppings.

20-min Instant Pot Chicken Tortilla Soup

20-min Instant Pot Chicken Tortilla Soup
Yield: 6 cups

20-minute Instant Pot Chicken Tortilla Soup

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

This flavorful chicken tortilla soup can be on the table in just 20 minutes! It's wholesome, delicious, and something even my pickiest eater loves.

Super easy to customize, too! Don't eat meat? Swap out the chicken for tofu or just leave it out completely and switch to vegetable broth. Like it spicy? Add more jalapeno or add some hot sauce (I like it spicy but not all my kids do, so I add it to my bowl.).

Ingredients

  • 1/2 to 1 tablespoon canola oil (just enough to cover the bottom of your pressure cooker)
  • 1 tablespoon Penzeys Roasted Garlic powder*
  • 2 tablespoons Penzeys Salsa & Pico seasoning*
  • 1 teaspoon dehydrated minced onions (or 1/3 minced fresh onion)
  • 2 tablespoons Tajin Clasico Seasoning, with Lime
  • 2 tablespoons salt-free Mrs Dash Southwest Chipotle seasoning blend
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked hot paprika
  • 1 tablespoon Chicken Knorr Granulated Bouillon
  • 1/2 teaspoon pepper
  • 1 teaspoon salt (or to taste if using no salt broth)
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • One 32-ounce carton of unsalted or reduced-sodium chicken broth
  • One 15-ounce can black beans, drained and rinsed
  • One 14-ounce can ROTEL fire roasted diced tomatoes & green chilies, undrained
  • 1 cup frozen corn
  • 1 cup mixed peppers (I used red, orange, and 1 small fresh jalapeno--add more if you like it spicy)
  • 6 corn tortillas cut in half and then roughly chopped into strips
  • Optional: 1/4 cup minced fresh cilantro (I'm team "cilantro tastes like soap" so I didn't add it.)

Instructions

  1. Select the saute setting on your electric pressure cooker. Add oil to the bottom of pan and swirl around to cover completely. If you are using fresh onions, saute in the canola oil for about 7 minutes, until tender. Otherwise, add all the spices except the fresh cilantro (if using) into the pot and stir. Add a small amount of the chicken broth (1/4-1/2 cup), mix well, then add in the chicken. Stir to coat thoroughly.
  2. When the chicken begins to brown add the remaining ingredients, except optional toppings. Stir.
  3. Lock lid and make sure the pressure-release valve is set to closed. Set to high pressure and cook for 4 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. (You can let it naturally release all the way if you aren't in a hurry.)
  4. If desired, stir in chopped cilantro.
  5. Serve with optional toppings.

Notes

You may substitute 3 minced garlic cloves for the Penzeys roasted garlic and 1 cup salsa for the Penzeys Salsa & Pico seasoning.

If using frozen chicken: add all ingredients (except chicken, cilantro, and toppings) into the instant pot stir, then add the frozen chicken breasts. Lock lid and make sure the pressure-release valve is set to closed. Set to high pressure-cook for 8 minutes. Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure.

This can easily be made in a slow cooker or on the stovetop. Simply add all the ingredients into the pot and simmer until the chicken is fully cooked.

Nutrition Information:

Serving Size:

1 cup

Amount Per Serving: Calories: 313Total Fat: 17.1gSaturated Fat: 2.1gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 84mgSodium: 800mgCarbohydrates: 28.7gFiber: 6gSugar: 2.9gProtein: 30.7g
20-min Instant Pot Chicken Tortilla SoupTools used in this post: