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Instant Pot Chicken Tortilla Soup is a fast and easy 30-Minute Meal that everyone loves! Chock full of flavor, healthy, and simple it is sure to be a hit!

Instant Pot Chicken Tortilla Soup

  • Total Time: 35 mins
  • Yield: 8 1x


  • 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


  1. Drizzle olive oil on the bottom of Instant Pot.
  2. Season chicken with 1/2 cumin, salt, and pepper then place in the bottom of the Instant Pot.
  3. Add onion, bell pepper, frozen vegetables, garlic, and top with enchilada sauce and chicken broth.
  4. Stir well to combine.
  5. Add lid and set to seal.
  6. Set to soup setting for 25 minutes.
  7. All to come to pressure and cook. Allow to natural release for 2 minutes, then quick release.
  8. Stir in corn tortillas or serve with tortillas chips on the side
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Category: chicken
  • Method: pressure cooker
  • Cuisine: american

Keywords: Instant Pot Chicken, Tortilla Soup, pressure cooker, instant pot, pressure cooker