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30 Minute Instant Pot Chicken Tortilla Soup

Easy, delicious, healthy soup option that cooks in just 30 minutes in your Instant Pot.
Prep Time10 mins
Cook Time30 mins
Course: Soup
Cuisine: Mexican
Keyword: dinner, freezer meal, instant pot, lunch, soup
Servings: 5


  • Pressure Cooker


  • 1 tbsp vegetable oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 3 cups water
  • 1 packet taco seasoning
  • 1 boneless skinless chicken breast
  • 10 oz can diced tomatoes with chilies
  • 15.5 oz can chili beans
  • 10 oz bag frozen corn
  • shredded Cheddar or Mexican Blend Cheese optional topping
  • sour cream or nonfat plain Greek yogurt optional topping
  • sliced jalapeno peppers optional garnish


  • Set Instant Pot to sauté mode. Add vegetable oil and allow the oil to heat up for about 1 minute.
  • Add onions and sauté until they become translucent (about 5 minutes).
  • Add garlic and sauté for about 1 minute.
    Sauteed Onions Instant Pot
  • Turn off Instant Pot.
  • Add chicken broth and water. Use a spatula to deglaze the pot by scraping the bottom.
    Broth Instant Pot
  • Add packet of taco seasoning.
  • Add chicken, tomatoes with chilies, chili beans, and corn. Stir until the ingredients are combined.
    Chicken Added to Instant Pot
  • Place the lid on the Instant Pot and set to pressure cook for 30 minutes.
  • When the cook time is up, allow to naturally release pressure for 10 minutes, then do a quick release to release remaining pressure.
  • Remove the lid and remove the chicken. Shred the chicken and return it to the pot, giving the ingredients a stir.
    Shredded Chicken
  • Optional toppings: shredded Cheddar or Mexican Blend cheese, sour cream (or substitute nonfat plain Greek yogurt to keep the calorie down)
    Optional garnish: jalapeno pepper slices
  • Serve and enjoy!
    Instant Pot Soup Ladle