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Instant Pot Chicken Tortilla Soup

This zesty, flavor-packed soup is like a warm hug in a bowl! It's loaded with tender chicken, beans, corn, and all those wonderful Mexican-inspired spices we love. The best part? Everyone can customize their bowl with their favorite toppings, which makes it a total win when you're feeding picky eaters!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes with juice
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lime
  • Tortilla chips avocado, shredded cheese, sour cream, and cilantro for topping

Method
 

  1. Set your Instant Pot to "Sauté" mode and add the olive oil. Cook the onion and bell pepper for 3-4 minutes until softened, then add the garlic and cook for another minute.
  2. Add the chicken breasts, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
  3. Close the lid, set the valve to "Sealing," and cook on high pressure for 10 minutes.
  4. When the timer goes off, let the pressure naturally release for 5 minutes, then do a quick release for any remaining pressure.
  5. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
  6. Stir in the lime juice and taste for seasoning, adding more salt if needed.
  7. Serve hot with crushed tortilla chips, sliced avocado, shredded cheese, sour cream, and fresh cilantro. Let everyone build their perfect bowl!