Easy & Flavorful Instant Pot Chicken Tortilla Soup: Your Go-To Weeknight Meal
Craving a hearty, comforting meal that comes together without hours of effort? Look no further than this incredibly delicious Instant Pot Chicken Tortilla Soup! It’s the ultimate solution for a satisfying dinner, especially when life gets busy. This recipe is designed to leverage common pantry and freezer staples, transforming them into a rich, flavorful soup that tastes like it simmered all day, but is ready in a fraction of the time thanks to your trusty pressure cooker. Perfect for family dinners, meal prepping, or simply a cozy night in, this soup serves 4 to 6 people and promises a big bowl of comfort with minimal fuss.
In today’s fast-paced world, finding time to cook nutritious and delicious meals can be a challenge. We often find ourselves torn between wanting homemade goodness and needing something quick. That’s where the Instant Pot truly shines, and this tortilla soup recipe is a perfect example of its efficiency and versatility. Forget elaborate, multi-hour cooking projects; this soup delivers exceptional flavor and texture with surprising speed, making it an ideal candidate for even the busiest weeknights.
Why Instant Pot Tortilla Soup is Your New Favorite
Cooking from scratch doesn’t have to be an all-day affair. While social media might showcase elaborate culinary feats, real life often calls for simpler, yet equally gratifying solutions. This recipe acknowledges that balance, offering a quick and straightforward path to a homemade meal that feels special.
The Magic of Pantry Staples
One of the most appealing aspects of this Instant Pot Chicken Tortilla Soup is its reliance on ingredients you likely already have on hand. During times when grocery runs might be less frequent, or you’re simply trying to be more resourceful, a recipe that utilizes canned goods, frozen chicken, and common spices is a true lifesaver. We’re talking about canned black beans, diced tomatoes, green chiles, and chicken stock – all shelf-stable items that transform into a vibrant, robust soup. This not only saves you a trip to the store but also helps reduce food waste by using up what’s in your cupboard. It’s comfort food at its most practical and delicious.
Quick Comfort Food in Minutes
While many traditional soup recipes require long simmering times to develop depth of flavor, the Instant Pot uses high-pressure cooking to achieve the same results in minutes. This means less time stirring over the stove and more time enjoying your meal or tackling other tasks. With just 10 minutes of high-pressure cooking, plus a little time for the pot to come to pressure and release, you’ll have a rich, aromatic chicken tortilla soup ready to serve. This speed doesn’t compromise on taste; the pressure cooker infuses the chicken and vegetables with all the wonderful spices and broth, creating a deeply satisfying flavor profile that’s perfect for any season. Whether it’s a chilly evening or you’re just craving something warm and nourishing, this soup delivers instant gratification.
Seriously, it only needs to cook for 10 minutes on high pressure, and this Instant Pot tortilla soup is ready to serve! The soup itself is packed with goodies, from tender, juicy chicken thighs to diced tomatoes, flavorful green chiles, and hearty black beans, along with a blend of aromatic spices. It’s wonderfully hearty and incredibly flavorful, yet it remains light enough that it doesn’t feel heavy like a traditional chili or stew. This makes it a fantastic option as seasons change – comforting without being overly rich.
For those who prefer a creamier texture, you might also enjoy our creamy chicken tortilla soup recipe, which adds another layer of indulgence to this comforting dish.
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Essential Ingredients for Instant Pot Tortilla Soup
Making a truly great tortilla soup starts with understanding the role each ingredient plays. This recipe calls for a balance of fresh aromatics, robust spices, and hearty staples that come together harmoniously under pressure. Choosing quality ingredients, even pantry ones, can make a significant difference in the final taste.
The Chicken: Thighs vs. Breasts
This recipe specifically calls for boneless, skinless chicken thighs. Chicken thighs are a fantastic choice for pressure cooking because their higher fat content helps them stay incredibly moist and tender, yielding succulent, shredded chicken that’s bursting with flavor. They are less prone to drying out than chicken breasts, making them ideal for this quick cooking method. If you prefer or only have chicken breasts on hand, you can certainly use them (see our FAQ section for details on how to substitute). Just ensure they are cut into appropriate sizes to cook evenly and remain tender.
The Flavor Base: Aromatics and Spices
A vibrant flavor base is crucial for any great soup. Here, we start with a classic combination of yellow onion, poblano pepper, and minced garlic. The onion and poblano are sautéed until softened, which helps to sweeten the onion and release the mild, earthy notes of the poblano. Garlic then joins the party, cooked just until fragrant to avoid bitterness. This aromatic trio forms the foundation upon which the soup’s robust flavor is built. For spices, we use a blend of ground cumin, smoked paprika, and chili powder. Cumin adds an essential earthy, warm note characteristic of Mexican cuisine. Smoked paprika contributes a deep, smoky complexity and a lovely reddish hue, enhancing both flavor and appearance. Chili powder ties it all together with a balanced, mild heat and a foundational chili flavor. Don’t skip these; they are key to the soup’s authentic taste. Tomato paste is also added at this stage, caramelizing slightly to deepen the overall umami.
The Hearty Fillers: Beans and Tomatoes
The bulk and heartiness of this soup come from canned black beans, diced green chiles, and fire-roasted diced tomatoes. Black beans provide a good source of protein and fiber, adding a creamy texture and earthy flavor. Remember to drain and rinse them well before adding them to the pot. Diced green chiles contribute a subtle tang and a very mild warmth, enhancing the soup’s Mexican-inspired profile without making it overly spicy. The fire-roasted diced tomatoes are a game-changer; their smoky sweetness adds depth and a rich tomato background that elevates the entire dish. Combined with chicken stock, these ingredients create a flavorful and satisfying broth that makes every spoonful a delight.
How to Make Instant Pot Chicken Tortilla Soup: A Step-by-Step Guide
Making this soup in your Instant Pot is incredibly straightforward. Follow these simple steps for a perfect bowl of comfort every time.
Gathering Your Tools
Before you begin, ensure you have the necessary kitchen essentials. You’ll need a sturdy chef’s knife and your favorite cutting board for chopping the onion and poblano pepper. Of course, an electric pressure cooker is essential; I personally love and recommend the Instant Pot Ultra 6 Qt for its reliability and range of functions. Additionally, a pair of heat-resistant tongs (sometimes affectionately called “clongs”) will be very handy for easily removing the cooked chicken for shredding. A wooden spoon or scraper is also useful for stirring and deglazing the pot. Having these tools ready will make your cooking experience smooth and efficient.
Sautéing for Flavor
The first step is crucial for building a deep flavor foundation. Set your Instant Pot to the “Sauté” setting and allow it to heat up before adding the olive oil. Once the oil is shimmering, add the chopped yellow onion and diced poblano pepper. Cook them, stirring occasionally, for about 4 to 5 minutes until they become tender and translucent. This step softens the vegetables and releases their natural sweetness, creating a more complex flavor profile. Next, stir in the minced garlic, tomato paste, ground cumin, smoked paprika, and chili powder. Cook for just 30 seconds more, stirring constantly, until the spices become wonderfully fragrant. Be careful not to burn the garlic! This brief sautéing of the spices in oil “blooms” their flavors, making them more intense and aromatic.
Pressure Cooking to Perfection
After building your flavor base, it’s time to add the remaining ingredients and let the Instant Pot do its magic. Carefully place the trimmed boneless, skinless chicken thighs into the pot. Then, add the drained and rinsed black beans, diced green chiles, fire-roasted diced tomatoes (with their juices for extra flavor), and the chicken stock. Give everything a good stir to combine all the ingredients thoroughly, making sure the chicken is mostly submerged. Secure the lid on your Instant Pot and ensure the sealing valve is in the “Sealing” position. Select the “Manual” (or “Pressure Cook”) setting and set the cooking time to 10 minutes on high pressure. Keep in mind that it will take some time for the Instant Pot to come up to pressure before the cooking countdown begins – this is normal! Once the 10 minutes of cooking is complete, perform a quick release of the pressure according to your Instant Pot’s instructions. This usually involves carefully turning the sealing valve to the “Venting” position and allowing the steam to escape until the float valve drops.
Shredding and Serving
Once the pressure has been quick-released and the Instant Pot safely opened, it’s time to prepare the chicken. Using your tongs, carefully remove the cooked chicken thighs from the soup and transfer them to a clean cutting board. The chicken should be incredibly tender and easy to shred. Use two forks to pull the chicken apart into bite-sized pieces. Once all the chicken is shredded, return it to the soup in the Instant Pot and stir to ensure it’s well distributed throughout the flavorful broth and other ingredients. At this point, taste the soup and season it with salt and pepper as desired. I typically find that about 1/2 teaspoon of each is a good starting point, but adjust to your personal preference. The soup is now ready to be served immediately, piping hot and brimming with flavor! Prepare your favorite toppings to let everyone customize their bowl.
Frequently Asked Questions About Instant Pot Tortilla Soup
Can I use chicken breast instead of chicken thighs?
Absolutely! While chicken thighs are recommended for their moisture and tenderness, boneless, skinless chicken breasts can be used as a substitute. If you opt for chicken breasts, use approximately 2 pounds total. To ensure they cook through evenly and remain as tender as possible within the 10-minute pressure cooking time, it’s best to cut each chicken breast into thirds. This helps prevent them from becoming dry or rubbery, allowing them to absorb the rich flavors of the soup just as well as the thighs. The cooking time will remain the same.
What can I substitute for the poblano pepper?
If poblano peppers are not readily available in your area or you prefer a milder flavor, a green bell pepper is an excellent substitute. Green bell peppers offer a similar texture and a mild, slightly sweet, and earthy flavor that integrates well into the soup without adding any heat. You can use one medium-sized green bell pepper, seeded and diced, in place of the poblano pepper without needing any modifications to the cooking method or time. For a touch more heat, a jalapeño (seeded and minced) could be added alongside or in place of a portion of the bell pepper, depending on your spice tolerance.
How to store and reheat leftovers?
This Instant Pot Chicken Tortilla Soup makes fantastic leftovers! Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days. To reheat, simply warm individual portions in the microwave until hot, stirring occasionally. For larger quantities, gently reheat on the stovetop over medium-low heat, stirring frequently, until heated through. If the soup appears too thick after refrigeration, you can add a splash of chicken stock or water to reach your desired consistency.
Can I freeze Instant Pot Tortilla Soup?
Yes, this soup freezes beautifully, making it perfect for meal prepping! Once cooled, transfer the soup to freezer-safe airtight containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer for easy stacking. It can be frozen for up to 2-3 months. When you’re ready to enjoy, thaw the soup overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a little extra chicken stock or water if needed to adjust the consistency. Adding fresh toppings after reheating will bring it back to life!
How can I make it spicier or milder?
- For a spicier kick: Add a finely minced jalapeño (or two!) along with the onion and poblano. For even more heat, include some of the jalapeño seeds. A pinch of cayenne pepper or a dash of your favorite hot sauce stirred in at the end can also ramp up the spice level. You can also offer sliced fresh jalapeños or a spicier hot sauce as toppings.
- For a milder flavor: The poblano pepper already offers a very mild heat. If you want it even milder, simply use a green bell pepper instead of the poblano (as mentioned in the substitution FAQ). Reduce the amount of chili powder if you are particularly sensitive to spice, or ensure you use a mild chili powder blend.
Elevate Your Soup with Toppings, Toppings, Toppings!
One of the most exciting and customizable aspects of any tortilla soup is the array of toppings you can add. They not only enhance the flavor and texture but also allow everyone to personalize their bowl to perfection. Don’t skip this step – toppings truly complete the experience!
Classic Toppings
These are the tried-and-true additions that make tortilla soup truly authentic and irresistible:
- Tortilla Chips: Crushed or lightly broken, they add a crucial crunch and absorb the delicious broth. Look for good quality corn tortilla chips.
- Sliced Avocado: Creamy, cool avocado provides a wonderful contrast to the warm, savory soup and adds healthy fats.
- Shredded Cheese: A Mexican blend or sharp cheddar cheese melts beautifully into the hot soup, adding a rich, savory tang.
- Sour Cream: A dollop of sour cream (or Greek yogurt for a lighter option) adds a creamy coolness that balances any spice and provides a lovely richness.
- Chopped Cilantro: Fresh, vibrant cilantro adds a burst of herbaceous flavor that is essential to Mexican-inspired dishes.
- Lime Wedges: A squeeze of fresh lime juice just before eating brightens all the flavors and adds a zesty finish.
Creative Additions
Feel free to get creative and experiment with other toppings to suit your taste:
- Pickled Jalapeños: For a tangy, slightly spicy kick.
- Diced Red Onion: Adds a sharp, fresh bite.
- Corn: Fresh, frozen (thawed), or roasted corn kernels add sweetness and texture.
- Salsa or Pico de Gallo: Fresh salsa can add another layer of fresh, vibrant flavor.
- Crumbled Cotija Cheese: A salty, crumbly Mexican cheese.
- Crispy Fried Onions: For an extra layer of crunch and savory flavor.
The beauty of toppings is that you can mix and match to your heart’s content, making each bowl unique and tailored to individual preferences. Set up a “topping bar” for a fun and interactive family dinner!
Instant Pot Tortilla Soup Recipe Card
Equipment
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Utility Cutting Board – Essential for safe and efficient vegetable preparation.
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9-Inch Tongs – Perfect for handling chicken and stirring hot ingredients.
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Wooden Spoon & Scraper – Ideal for sautéing and scraping the bottom of the Instant Pot to prevent sticking.
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Instant Pot Ultra 6 Qt – Your essential electric pressure cooker for this recipe.
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.
Conclusion
This Instant Pot Chicken Tortilla Soup isn’t just a meal; it’s a testament to how simple and quick homemade cooking can be, even with flavorful, satisfying results. It combines the ease of pantry staples with the efficiency of pressure cooking, delivering a warm, hearty bowl that truly hits the spot. Whether you’re looking for a fuss-free weeknight dinner, a comforting dish for unexpected guests, or a versatile meal prep option, this recipe ticks all the boxes. Customize it with your favorite toppings, and enjoy the rich, authentic flavors of Mexican-inspired comfort food without the long wait.
If you’re now convinced of the magic of the Instant Pot and are eager to explore more delicious possibilities, we have a variety of other amazing pressure cooker recipes that are just as easy and flavorful. Expand your culinary horizons with these yummy Instant Pot creations:
- Spicy Pork Instant Pot Ramen: A warm and rich bowl packed with savory pork and noodles, perfect for a cozy evening.
- Crispy Instant Pot Carnitas: Achieve tender, juicy carnitas with crispy edges in a fraction of the traditional time, ideal for tacos or tostadas.
- Instant Pot Bolognese: Develop deep, slow-cooked flavors in a fraction of the time for a hearty pasta sauce.
- Instant Pot Chicken Tinga Tacos: Smoky and spicy shredded chicken perfect for delicious and quick taco nights.
Check out our full main dish recipe page for even more tasty ideas to inspire your dinner menu this week. Happy cooking!