Instant Pot Chicken Tortilla Soup

chicken tortilla soup

5 from 30 reviews

Instant Pot Chicken Tortilla Soup – a fast and flavorful recipe that can be made using dry beans.


Garnish with any of the following:  tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions


Set the Instant pot to the Saute function. Saute onion and garlic ( if using granulated garlic, add later with the spices) in the oil for 3-4 minutes while you prep the carrots and celery. Add them to the pot, and stir.

Add the diced tomato, green chilies, chicken thighs (whole), dry black beans, chicken stock, water, salt and all the spices.  Give a good stir, and set the Instant pot to pressure cook on high. If using dry black beans, pressure cook 25 minutes. If using canned black beans, pressure cook for 17 minutes. Manually let pressure out, covering steam with a kitchen towel. (Or feel free to let pressure release naturally.)

Shred chicken thighs with two forks. The soup will thicken. (At this point you could add corn, and return to saute setting for a few minutes.) Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. ( If soup tastes bland, it probably needs more of each.)

Top with tortilla strips, cheese, sour cream or avocado and cilantro. Add hot sauce for added heat.


For a more brothy soup, use only 1 can of beans vs. two. ( I prefer this brothy.)

If using whole breasts, cook 9-12 minutes, and do not use dry beans. 9 minutes for smaller breasts or 12 for thick breasts.

The toppings really add to the soup.

For the tastiest tortilla chips, spray strips of fresh tortillas with olive oil spray and a sprinkle of  salt, and bake in a 300 F oven until crisp.

To make on the stove top, follow same directions, simmering covered until chicken is cooked through and beans are tender, about 40 minutes. To make in a slow cooker, follow same directions,

For a bean-free version you could swap out 3 cups corn  for the beans ( Trader Joes, frozen fire-roasted corn is great) adding it to the soup after you release the pressure.

For slow cooker version, cook as stated above then cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

For stove top version, cook as stated in a dutch oven, then simmer on low, covered for 40-45 minutes or until chicken is easily shredable and beans are tender.


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