Description
This Easy Instant Pot Chicken Tortilla Soup is a flavorful, comforting dish perfect for quick weeknight dinners. Tender chicken breasts are cooked with sautéed onions and bell peppers, then pressure-cooked with salsa, beans, corn, and homemade taco seasoning to create a deliciously hearty and zesty soup. It’s garnished with fresh tortilla chips, cilantro, green onions, avocado, and sour cream for a customizable finish everyone will love.
Ingredients
Scale
Main Ingredients
- 1 ½ lbs. chicken breasts
- 2 Tbsp. oil (avocado or olive oil)
- 1 cup onion (red or sweet, finely diced)
- 1 green bell pepper (finely diced)
- 4 cups chicken broth (regular sodium)
- 16 oz. jar salsa (mild or medium)
- 3 Tbsp. homemade taco seasoning (or store-bought)
- ½-¾ tsp. salt (to taste)
- 1 (15.5-ounce) can black beans (rinsed and drained)
- 15 oz can whole kernel corn (drained)
- 1 lime (juiced)
Toppings
- Tortilla chips
- Cilantro
- Green onions
- Avocado
- Sour cream
Instructions
- Sauté Vegetables: Set your 6-quart Instant Pot to the sauté function and add the oil, finely diced onions, and bell pepper. Cook for 3-4 minutes, stirring occasionally, until the vegetables soften and become tender.
- Scrape the Pot: Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pot, removing any stuck bits. This prevents the burn warning and adds flavor.
- Add Seasonings, Corn, and Beans: Stir in the salsa, homemade or store-bought taco seasoning, and salt. Nestle the chicken breasts down into the liquid so they are fully submerged. Add the drained corn and black beans on top.
- Pressure Cook: Secure the lid on the Instant Pot and make sure the pressure release valve is sealed. Set to high pressure for 8 minutes. Once done, allow a natural pressure release for 10 minutes before carefully releasing any remaining pressure.
- Shred Chicken: Open the lid and remove the chicken breasts. Shred them using two forks, then return the shredded chicken to the soup. Stir in the fresh lime juice for brightness.
- Serve with Toppings: Ladle the hot soup into bowls and serve with tortilla chips, fresh cilantro, chopped green onions, sliced avocado, and a dollop of sour cream for added creaminess and flavor.
Notes
- Use mild or medium salsa depending on your spice preference.
- Homemade taco seasoning is recommended for a fresher taste but store-bought works well too.
- Natural pressure release is important to keep the chicken tender and retain flavor.
- Leftover soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- For a vegetarian or vegan version, omit chicken and use vegetable broth, adding extra beans and corn.
