Hey there! Picture this: a bowl of warm, flavorful tortilla soup brimming with vibrant colors, hearty ingredients, and just the right kick of spice. Whether it’s a crisp fall evening or you’re just craving something to soothe the soul, this Instant Pot Tortilla Soup hits all the right notes. This recipe has become a staple in my kitchen because it’s quick, easy, and tastes like it simmered for hours—but thanks to the Instant Pot, it’s ready in a flash. Let’s get cozy and dive into some deliciousness!
If you’re looking for a one-pot wonder that brings bold, zesty flavors straight to your table in under 30 minutes, this tortilla soup is for you!
Why You’ll Love This Recipe
- Quick and convenient—perfect for busy weeknights.
- Packed with bold, fresh flavors and a hint of spice.
- A budget-friendly meal using simple pantry staples.
- Easily customizable—make it vegetarian, vegan, or extra hearty with your choice of toppings!
- The Instant Pot does all the heavy lifting, leaving you more time to relax.
Ingredients Breakdown
Essentials:
- Chicken Breasts – Boneless and skinless work best. For a veggie option, swap with black beans or jackfruit.
- Fire-Roasted Tomatoes – These add a smoky depth of flavor. Regular diced tomatoes work too!
- Chicken Stock – Or vegetable stock for a vegetarian version.
- Sweet Corn – Fresh, frozen, or canned all work beautifully.
- Black Beans – Rinse and drain for the best flavor.
- Spices: Chili powder, cumin, paprika, and a pinch of cayenne for some heat.
- Tortilla Strips – Store-bought or homemade, these add the perfect crunch.
Pro Tips:
- If you’re low on time, use rotisserie chicken in place of raw chicken breasts—just shred and add after pressure cooking.
- For an even zestier kick, sauté some diced jalapeños along with your onions.
Step-by-Step Instructions
- Sauté your aromatics: Set your Instant Pot to sauté mode. Drizzle in a tablespoon of olive oil, then add diced onion and minced garlic. Cook until fragrant, about 2 minutes.
- Add your base ingredients: Stir in chili powder, cumin, paprika, and cayenne to toast the spices lightly. Then, add in the fire-roasted tomatoes, chicken stock, black beans, corn, and chicken breasts.
- Seal and cook: Close the Instant Pot lid, set the valve to seal, and pressure cook on high for 10 minutes. Once finished, allow the pressure to naturally release for 5 minutes before doing a quick release.
- Shred the chicken: Use two forks to shred the chicken directly in the pot. Stir to combine all the flavors.
- Serve and garnish: Ladle the soup into bowls and top with freshly chopped cilantro, avocado slices, shredded cheese, a dollop of sour cream, and crunchy tortilla strips.

Chef’s Tips and Tricks
- Shortcut: If short on time, skip the sauté step and dump all the ingredients directly into the Instant Pot—still delicious!
- Layering flavors: Don’t skip toasting the spices during the sauté step—it brings out their full potential.
- Crunchy toppings: For homemade tortilla strips, cut corn tortillas into thin strips, toss with olive oil, and bake at 375°F for about 8-10 minutes.
Recipe Variations and Serving Suggestions
- Make it vegetarian: Swap chicken for more beans or hearty veggies like zucchini or sweet potatoes.
- Spice things up: Add a splash of your favorite hot sauce or diced chipotle peppers in adobo sauce.
- Pair it perfectly: Serve alongside a crisp green salad or cheesy quesadillas for a complete meal.
FAQs
- Can I freeze it? Absolutely! Let the soup cool completely, then store it in an airtight container for up to 3 months. Reheat on the stovetop or in the microwave.
- What if I don’t have an Instant Pot? No worries! You can make this soup on the stovetop—just let it simmer for about 25-30 minutes until the chicken is cooked through.
- How long will leftovers last? Store leftovers in the fridge for up to 4 days. The flavors only get better with time!
Instant Pot Tortilla Soup
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6
Ingredients:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne (optional)
- 1 can (15 oz) fire-roasted tomatoes
- 4 cups chicken stock (or vegetable stock)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen, fresh, or canned)
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- Optional garnishes: avocado, cilantro, shredded cheese, sour cream, tortilla strips
Instructions:
- Set Instant Pot to sauté mode and heat olive oil. Sauté onion and garlic until fragrant.
- Add spices and toast for 1 minute. Stir in fire-roasted tomatoes, chicken stock, beans, corn, and chicken breasts.
- Seal the Instant Pot lid and pressure cook on high for 10 minutes. Allow a 5-minute natural release, then quick release the remaining pressure.
- Shred chicken with two forks, stir, and serve with your favorite garnishes!
Did you try this recipe? I want to hear all about it! Leave a comment below or tag your delicious creations with #TheKitchensAid. Let’s celebrate your homemade masterpiece together!