Everyone loves a good Chicken Tortilla Soup Recipe, and our Instant Pot version is going to be a new favorite. I love that I can throw all of this into the Instant Pot and it will be done in under 30 minutes! That’s a perfect easy meal for anyone.
Instant Pot Chicken Tortilla Soup
The best part of this easy Instant Pot Chicken Tortilla soup is that I almost always have all of these ingredients on hand in the pantry and freezer. Make a point of keeping them on hand, and you’ll know you have an easy meal anytime.
Ingredients for Chicken Tortilla Soup:
1 pound boneless skinless chicken breasts or thighs (your preference), cubed
1 tablespoon olive oil
1 onion, diced
1 bell pepper, diced
1 bag frozen mixed vegetables
1 clove garlic, minced
4 cups chicken broth
2 cups water
1 20oz can green chile enchilada sauce
1 tablespoon ground cumin, divided
1 teaspoon salt
1 teaspoon black pepper
4 corn tortillas, cut into small strips
Directions for Chicken Tortilla Soup:
Drizzle olive oil on the bottom of Instant Pot.
Season chicken with 1/2 cumin, salt, and pepper then place in the bottom of the Instant Pot.
Add onion, bell pepper, frozen vegetables, garlic, and top with enchilada sauce, water, and chicken broth.
Stir well to combine.
Add lid and set to seal.
Set to soup setting for 25 minutes.
All to come to pressure and cook. Allow to natural release for 2 minutes, then quick release.
Stir in corn tortillas or serve with tortilla chips on the side
Print
Instant Pot Chicken Tortilla Soup
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 8 1x
Ingredients
- 1 pound boneless skinless chicken breasts or thighs (your preference), cubed
- 1 tablespoon olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 4 cups chicken broth
- 1 20oz can green chile enchilada sauce
- 1 bag frozen mixed vegetables
- 1 tablespoon ground cumin, divided
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Drizzle olive oil on the bottom of Instant Pot.
- Season chicken with 1/2 cumin, salt, and pepper then place in the bottom of the Instant Pot.
- Add onion, bell pepper, frozen vegetables, garlic, and top with enchilada sauce and chicken broth.
- Stir well to combine.
- Add lid and set to seal.
- Set to soup setting for 25 minutes.
- All to come to pressure and cook. Allow to natural release for 2 minutes, then quick release.
- Stir in corn tortillas or serve with tortillas chips on the side
- Category: chicken
- Method: pressure cooker
- Cuisine: american
Keywords: Instant Pot Chicken, Tortilla Soup, pressure cooker, instant pot, pressure cooker
Shop my Favorite Instant Pot Tools & Accessories…
As you can see, this is a super simple chicken tortilla soup recipe. While I don’t include tortillas in the actual soup, I recommend adding them after you have finished the cooking process. I prefer a bit of “bite” in them in my soup. If you like them to thicken the soup more, you may prefer to add during the cooking process.
More Instant Pot Chicken Recipes:
Instant Pot Mango Pineapple Chicken
Instant Pot Asian Glazed Chicken Wings
Leave a Reply