Easy Instant Pot Chicken Tortilla Soup: Your Ultimate Quick & Flavorful Comfort Food Recipe
Craving a deeply satisfying, flavorful meal without spending hours in the kitchen? Our Instant Pot Tortilla Soup recipe is the perfect solution, delivering a big bowl of warmth and comfort with minimal effort. This recipe intelligently uses ingredients you likely already have stocked in your pantry and freezer, making it an ideal choice for a stress-free, delicious dinner. Serving 4 to 6 people, it’s perfect for families or meal prepping!
In today’s fast-paced world, finding time to cook a wholesome, delicious meal can be a challenge. We often find ourselves reaching for takeout menus or relying on repetitive dishes. But what if you could whip up a hearty, flavor-packed soup that tastes like it simmered all day, but only takes minutes of active cooking? That’s exactly what our Instant Pot Chicken Tortilla Soup offers!
This week, we’re focusing on recipes that highlight the power of your pantry. In times of high stress or busy schedules, the last thing you need is a complicated recipe that requires a special trip to the grocery store. This comforting bowl of tortilla soup is not only incredibly easy to prepare using common pantry staples but also cooks remarkably fast in your Instant Pot. It’s the perfect antidote to a hectic day, promising warmth, flavor, and satisfaction.
We’ve all seen those elaborate cooking projects circulating on social media – homemade puff pastry, all-day smoked pork shoulders, complex bakes. While these can be fun for a weekend indulgence, they’re simply not feasible for everyday life. Between work, family commitments, home projects, or simply needing a moment to unwind, quick and efficient meals are essential.
That’s where the Instant Pot becomes your culinary superhero. Not only does this recipe rely heavily on readily available ingredients you likely have on hand (think canned goods, spices, and frozen chicken), but it also dramatically cuts down on cooking time. You can enjoy a homemade, incredibly flavorful tortilla soup in a fraction of the time it would take on the stovetop.
The beauty of this recipe lies in its simplicity and speed. Seriously, this Instant Pot Tortilla Soup only needs to cook for 10 minutes on high pressure, and then it’s ready to serve! It’s a lifesaver for those busy weeknights when you want something satisfying but don’t have hours to spare. The Instant Pot locks in all the incredible flavors, creating a rich broth and tender chicken that tastes like it slow-cooked all day.
The soup itself is a treasure trove of delicious goodies, each ingredient contributing to a symphony of flavors and textures. From succulent, juicy chicken thighs that become incredibly tender under pressure, to the bright acidity of tomatoes, the subtle heat of diced green chiles, and the hearty earthiness of black beans, every spoonful is an experience. It’s wonderfully hearty and incredibly flavorful, yet it remains light and refreshing – a perfect balance that prevents it from being as heavy as a chili or stew. This makes it an ideal dish for any time of year, especially as seasons change and you’re looking for something comforting without being overly rich.
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Essential Kitchen Tools for Your Instant Pot Tortilla Soup
Even though this recipe is incredibly simple, having the right tools on hand will make your cooking experience even smoother and more enjoyable. You’ll primarily need to prepare a couple of vegetables for this recipe, so a reliable chef’s knife and your favorite sturdy cutting board are absolute must-haves for efficient chopping.
And, of course, the star of this show is an electric pressure cooker. We highly recommend a model like the Instant Pot Ultra 6 Qt, which is a fantastic choice from the Instant Pot lineup, known for its versatility and user-friendly features. This appliance truly transforms cooking, allowing you to achieve complex flavors in record time.
Finally, a good pair of “clongs” (as in, tongs that click!) will be incredibly handy. You’ll use them to easily remove the cooked chicken from the soup, transferring it to your cutting board for quick shredding before returning it to the flavorful broth.
Other Delicious Instant Pot Recipes: Spicy Pork Instant Pot Ramen | Crispy Instant Pot Carnitas | Instant Pot Bolognese | Instant Pot Chicken Tinga Tacos
Step-by-Step Guide to Making Instant Pot Chicken Tortilla Soup
Sauté the Aromatics: Onion and Poblano
The first crucial step in building the foundation of flavor for your Instant Pot Tortilla Soup is to sauté the aromatics. Begin by setting your Instant Pot to the “Sauté” setting and allow the olive oil to warm up. Once shimmering, add the chopped yellow onion and diced poblano pepper. Stir frequently, allowing them to soften and release their wonderful fragrances, which typically takes about 4 to 5 minutes. This step is vital for developing depth of flavor.
Next, introduce the minced garlic, tomato paste, ground cumin, smoked paprika, and chili powder. Cook for just 30 seconds more, stirring constantly. You’ll notice an incredible aroma filling your kitchen – that’s the spices blooming in the hot oil, intensifying their flavor before they’re cooked under pressure.
Finally, add the chicken thighs, drained and rinsed black beans, diced green chilies, fire-roasted diced tomatoes with their juices, and chicken stock to the pot. Give everything a good stir to ensure it’s well combined and all ingredients are submerged in the liquid.
Pressure Cooking for Maximum Flavor
Now, it’s time for the Instant Pot to work its magic. Secure the lid, make sure the sealing vent is set to “Sealing,” and set your Instant Pot to the “Manual” (or “Pressure Cook”) setting. Cook on High pressure for 10 minutes. Don’t be alarmed if it takes a little time for the Instant Pot to come to pressure – this is completely normal as it heats up the contents. Once the cooking cycle is complete, carefully perform a quick release of the pressure by turning the sealing vent to “Venting.” Be cautious of the hot steam!
Shred and Serve Your Perfect Chicken
After the pressure has been released and the lid is safely removed, use tongs to carefully take the cooked chicken thighs out of the soup. Transfer them to a clean cutting board. Using two forks, easily shred the tender chicken – it should practically fall apart. Once all the chicken is shredded, return it to the Instant Pot and stir it back into the flavorful soup, ensuring it’s evenly distributed throughout.
Before serving, take a moment to taste your magnificent creation. Adjust the seasoning with salt and pepper as desired. I often find that about 1/2 teaspoon of each is a good starting point, but personal preference is key here. Serve your homemade Instant Pot Tortilla Soup immediately, garnished with your favorite toppings!
Want some more inspiration for dinner this week? Check out my main dish recipe page for some tasty ideas.
Frequently Asked Questions About Instant Pot Tortilla Soup
Can I use chicken breast instead of chicken thighs in this recipe?
Absolutely, you can! While chicken thighs are often preferred for soup due to their richer flavor and tendency to stay more moist, chicken breasts work perfectly well. If you opt for chicken breasts, we recommend using about 2 pounds total and cutting each breast into thirds. This ensures that the pieces cook through evenly within the 10-minute pressure cooking time, maintaining the recipe’s efficiency.
What can I substitute for the poblano pepper if I can’t find it?
Poblano peppers add a mild, earthy heat and distinctive flavor, but if they’re not available, a green bell pepper is an excellent substitute. It will provide a similar crisp-tender texture and a fresh, slightly sweet flavor without any modifications to the cooking method. If you prefer a bit more heat, you could add a pinch of cayenne pepper or a finely diced jalapeño along with the green bell pepper.
Can I make this tortilla soup vegetarian or vegan?
Yes, transforming this recipe into a vegetarian or vegan delight is simple! Omit the chicken entirely. For a vegetarian version, you can substitute the chicken stock with vegetable stock and add an extra can of black beans or a can of drained and rinsed corn for more substance. For a vegan version, ensure your chicken stock is replaced with vegetable stock and consider adding plant-based protein like crumbled tofu, tempeh, or additional beans and corn. You might also want to boost the spices slightly to compensate for the richness of the chicken.
Can I freeze Instant Pot Tortilla Soup for later?
This Instant Pot Tortilla Soup freezes beautifully, making it perfect for meal prepping! Allow the soup to cool completely after cooking. Then, transfer it to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Add fresh toppings just before serving for the best experience.
The Best Part: Toppings, Toppings, Toppings!
One of the absolute joys of a well-made tortilla soup, especially our Instant Pot version, is the endless array of toppings you can add to customize each bowl. This is where you can truly make the soup your own, tailoring it to individual tastes and adding layers of texture and flavor. Don’t skip the toppings – they elevate the entire experience!
Here are some fantastic ideas to get you started, ranging from classic to creatively delicious:
- Crispy Tortilla Chips: An absolute essential! Whether crushed directly into the soup or served on the side for dipping, they add a satisfying crunch and authentic flavor. You can even make your own at home by baking or frying corn tortillas.
- Creamy Sliced Avocado: Adds a rich, buttery texture and a cool counterpoint to the warm soup. Its healthy fats also make the soup more filling.
- Melted Shredded Cheese: A generous sprinkle of shredded cheddar or a Mexican blend cheese that melts beautifully into the hot broth, adding a savory, creamy element.
- Cool Sour Cream or Mexican Crema: A dollop of sour cream or its thinner, tangier cousin, Mexican crema, provides a delightful creamy contrast and helps to balance any spiciness.
- Fresh Chopped Cilantro: Bright, herbaceous cilantro is a must for authentic Mexican flavors. Its fresh aroma and taste lift the entire dish.
- Zesty Sliced Jalapeño: If you love a little extra kick, thinly sliced fresh jalapeños (seeds removed for less heat) will provide a vibrant, spicy punch.
- Bold Hot Sauce: For those who crave serious heat, a few dashes of your favorite hot sauce can take this soup to the next level of fiery deliciousness.
- Bright Lime Wedges: A squeeze of fresh lime juice just before eating is transformative! It adds a crucial burst of acidity that brightens all the other flavors in the soup, making them pop.
Consider setting up a “tortilla soup bar” with various toppings, allowing everyone to build their perfect bowl. It’s a fun way to serve dinner and ensures everyone gets exactly what they want!
Save This Recipe: Pin for Later!
Loved this recipe? Make sure to save it for future dinner inspiration! Pin this Instant Pot Tortilla Soup recipe to your favorite Pinterest board so you can easily find it whenever a craving for quick, comforting, and flavorful soup strikes. Don’t forget to share your creations with us!
Instant Pot Tortilla Soup
equipment
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Utility Cutting Board
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9-Inch Tongs
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Wooden Spoon & Scraper
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Instant Pot Ultra 6 Qt
ingredients
- 1 Tbsp olive oil
- 1 yellow onion chopped
- 1 poblano pepper seeded and diced
- 5 cloves garlic minced
- 2 Tbsp tomato paste
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 Tbsp chili powder
- 2 lbs boneless skinless chicken thighs, trimmed
- 2 15 oz cans black beans drained & rinsed
- 2 4 oz cans diced green chilies
- 2 13.5 fluid ounce cans fire-roasted diced tomatoes with juices
- 4 cups chicken stock
- Salt & pepper to taste
- Toppings:
- 1 avocado halved, seeded, peeled and thinly sliced
- Mexican shredded cheese blend
- Chopped cilantro
- Tortilla chips
- Lime wedges
- Sour cream
instructions
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Set Instant Pot to Saute and add oil. Once hot, add onion and pepper. Cook until softened, stirring occasionally, about 4 to 5 minutes.
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Stir in garlic, tomato paste, and spices. Cook for 30 seconds until fragrant.
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Stir in chicken, beans, chiles, tomatoes, and stock.
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Set Instant Pot to Manual. Cook for 10 minutes on High pressure, then quick release pressure.
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Using tongs, remove chicken to a cutting board. Shred using two forks and return to the soup. Stir until combined.
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Taste and season with salt and pepper, as desired. I personally like to use 1/2 tsp of each.
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Serve immediately with toppings.