Pressure Cooker Chicken Tortilla Soup is a healthy and easy 30 minute soup recipe made in your Instant Pot that is bursting with bold and spicy flavors!
Pressure Cooker Chicken Tortilla Soup
Pressure Cooker Chicken Tortilla Soup is my family’s favorite soup recipes for the winter. Whether I make it in the Instnat Pot or Crock Pot Tortilla Soup, I typically package some up in these deli containers and bring it over to my parent’s house so they can enjoy it. My Dad just mentioned, aka hinted, the other day that I haven’t made tortilla soup in awhile. I guess I better get a batch cooking!
My mom hates cooking and really doesn’t like making anything outside of her old school hot dishes and roasts, so although she loves the soup, she rarely ever makes it for herself. She is happy when I make it for her though! Recently I wanted to make it last minute so I made us some of this Pressure Cooker Chicken Tortilla Soup and it turned out just as amazing but with a fraction of the time.
Easy Chicken Tortilla Soup
The Instant Pot electric pressure cooker is so wonderful for making last minute weeknight dinners. Soup makes for some of the easiest recipes in the one pot cooker. From Pressure Cooker Butternut Squash Soup to Light Taco Soup, just about any soup recipe can easily be adapted to be made in you Instant Pot.
Simple Instant Pot Recipes
One of my all-time favorites in the Instant Pot is this Pressure Cooker Thai Peanut Chicken & Noodles. It is such a flavorful and hearty dish that I keep making it over and over, very similarly to this chicken tortilla soup!
You can also throw a pot roast, some chicken breasts or pasta in the Instant Pot for and easy and amazing dinner. It has so many great uses apart from pressure cooking, such as slow cooking or yogurt making, that you really can’t go wrong with having this gadget in your kitchen.
More Pressure Cooker Soup Recipes
- Pressure Cooker Hamburger & Pasta Soup
- Pressure Cooker Creamy Carrot Soup
- Instant Pot Chicken Taco Soup
- Healthy Pressure Cooker White Chicken Chili Soup
- Lemon Chicken & Brown Rice Soup in Pressure Cooker
- Instant Pot Cabbage, Beef & Rice Soup
- Pressure Cooker Creamy Garden Tomato Soup
- Pressure Cooker Stuffed Pepper Sausage Soup
- Creamy Ham & Tortellini Soup in Pressure Cooker
Pressure Cooker Chicken Tortilla Soup
Ingredients
- 6 c. low sodium chicken broth
- ⅓ c. Masa corn flour you can substitute all-purpose flour
- 2 Tbsp. tomato paste
- 2 Tbsp. paprika
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 Tbsp. cumin
- 1 tsp. cayenne pepper
- 3 Tbsp. taco seasoning
- ½ tsp. salt
- 1.5 lb. boneless skinless chicken breasts
- 1 lg. sweet onion diced
- 1 lime juiced
Optional Garishes
- Pico de gallo
- Lime wedges
- Cilantro
- Tortilla chips
- Avocado
- Non-fat plain Greek yogurt or sour cream
Instructions
- Whisk the corn flour, tomato paste and spices into 1 cup of chicken broth until smooth.
- Add the remaining chicken broth to your electric pressure cooker along with the flour mixture and mix until well combined.
- Add the chicken and onion and seal the lid. Cook on high pressure for 10 minutes.
- Using a quick release method, release the pressure from the pot. Remove the chicken breasts and on a plate or cutting board, shred them using two forks.
- Return the shredded chicken to the pot along with the lime juice and serve immediately with the optional garnishes.
Gayle says
Very spicy, yet at the same time not very flavorful. It reminded me a bit of tabasco — just spice, not a lot of flavor.
Very thin. Basically broth.
Nothing *in* the soup. It’s basically just spicy yet bland broth with shredded chicken.
I was able to fix it… eventually. I raided my pantry and fridge and added:
– a cup of flour
– a can of pinto beans
– a can of refried beans
– a bag of frozen corn
– a chopped tomato
– a half cup of plain yogurt
– a cup of heavy whipping cream
– a half cup of sour cream
– some Cholula
That’s all from memory, so I could be somewhat off on the amounts. It turned out pretty decent, after all the tweaking.
Gayle says
Very spicy, yet at the same time not very flavorful. It reminded me a bit of tabasco — just spice, not a lot of flavor.
Very thin. Basically broth.
Nothing *in* the soup. It’s basically just spicy yet bland broth with shredded chicken.
I was able to fix it… eventually. I raided my pantry and fridge and added:
– a cup of flour
– a can of pinto beans
– a can of refried beans
– a bag of frozen corn
– a chopped tomato
– a half cup of plain yogurt
– a cup of heavy whipping cream
– a half cup of sour cream
– some Cholula
That’s all from memory, so I could be somewhat off on the amounts. It turned out pretty decent, after all the tweaking.
Ashley says
IF you double this recipe, would it fit i a 6Qt? And what time difference?
Danielle Green says
It should just barely fit, but I would add the chicken broth last. Fill the chicken broth up to the max line and if there is still some left to add, just add it after the soup has cooked. There shouldn’t be any need to add any extra time to the cooking though.
Erika says
Oh my goodness – this recipe was awesome! Made it tonight and the hubs and I both LOVED IT! I more or less did everything just as you directed (I didn’t “measure” the spices – just eyeballed), but I did throw in an extra Tbsp of taco seasoning because the little packet I bought had approximately 4 Tbsp’s and I figured I wouldn’t use a random 1 Tbsp of taco seasoning. Anyway – this was probably the best soup I’ve ever made. Thank you for a wonderful recipe. I’ll be back to your site, for sure! Please keep creating awesome recipes like this one!
Danielle Green says
Ahhh thanks so much Erika, happy to hear you enjoyed it!
Erika says
Oh my goodness – this recipe was awesome! Made it tonight and the hubs and I both LOVED IT! I more or less did everything just as you directed (I didn’t “measure” the spices – just eyeballed), but I did throw in an extra Tbsp of taco seasoning because the little packet I bought had approximately 4 Tbsp’s and I figured I wouldn’t use a random 1 Tbsp of taco seasoning. Anyway – this was probably the best soup I’ve ever made. Thank you for a wonderful recipe. I’ll be back to your site, for sure! Please keep creating awesome recipes like this one!
Allison Capetillo says
This was absolutely delicious! I did reduce the paprika by one tablespoon and added a green and yellow squash but other than that, I made the recipe per the instructions and it turned out beautifully! We garnished with some Monterrey Jack cheese, some homemade tortilla strips, avocado and sour cream! Perfect easy weeknight dinner!
Danielle Green says
Happy to hear you enjoyed it Allison! The squash sounds like a great healthy addition.
Dana says
This was one of the first recipes I made in my Instant Pot.. LOVED IT!! Then misplaced the recipe.. ahhh!!!!!! just found it again, made it tonight and it was just as delicious as I remember.. thank you for sharing.. by the way, I add a can of corn and a can of black beans at the end and just warm for 5 or so minutes.. also, I throw on a generous (read big tablespoon) blob of sour cream, a small hand full of shredded cheese and it becomes a creamy, thicker masterpiece.. and don’t forget the tortilla strips/chips for that extra crunch. Hmmm I may have to go fix myself another bowl… thanks again and happy eating 🙂
Danielle Green says
Oh man, you have ME craving it now!
Sherry says
Forgot to say that my husband asked me to make this again! Also, I didn’t put in the cumin. I figured that the taco seasoning had enough for us. We are not huge cumin fans but many people are.
Sherry says
This was delicious! My husband and I are on a diet so I didn’t put flour in it. I also added one large cubed zucchini (our local Mexican restaurant adds zucchini). I used nonfat yogurt (Faget) for sour cream. I will not add quite 1 t of cayenne the next time I make it but it was really good.
Ginger Lambert says
Great recipe! NOTICE! Under the recipe title it says … Pressure Cooker Chicken Tortilla Soup is a healthy and easy 30 minute soup recipe made in your Instant Pot that is bursting with BOLD AND SPICY FLAVORS!
Not sure why one would think it wouldn’t be bold and spicey! :O ! ! !
Ginger Lambert says
Great recipe! NOTICE! Under the recipe title it says … Pressure Cooker Chicken Tortilla Soup is a healthy and easy 30 minute soup recipe made in your Instant Pot that is bursting with BOLD AND SPICY FLAVORS!
Not sure why one would think it wouldn’t be bold and spicey! :O ! ! !
Peggy says
Seriously, there must be a mistake in this recipe. 3 tbls of taco seasoning PLUS about 3 tbls of seasonings that are exactly what you’re getting in the”taco seasoning?” I made to recipe specifications and nobody could eat it, it was so spicy! After adding another 4 chips of chicken broth it was palatable. We added avocado and sour cream. Nobody was really dying for seconds though. The chicken was very tasty and tender so recommended cook time was good. . After srhedding I kept it separate from the broth and will use it for tacos tomorrow. Ì’d make it again but with half the spices.
Kelly meyer says
My soup turned out really red, not orange like I was expecting. Tastes good, I would probably use less paprika next time. Is there any other reason it would be red and not orangey like the photo?
Thanks!
Kelly meyer says
My soup turned out really red, not orange like I was expecting. Tastes good, I would probably use less paprika next time. Is there any other reason it would be red and not orangey like the photo?
Thanks!
Katie Thompson says
Should the chicken be cooked? I have never used the pressure cooker for this soup.
Danielle Green says
The chicken should be added raw and will cook in the Instant Pot!
sonia says
We just made it but we were very disappointment. It was very spicy and I feel like the spices proportions were not right because it didn’t have a tortilla soup flavor.
DJ says
Thank you for this receipe! I just made it and used frozen chicken breast. The only thing is that the soup is very, very thin. I did substitute flour for the corn flour as you mentioned. Is it supposed to be so thin? Thanks!
Danielle Green says
Yes, the soup is a very thin broth similar to a restaurant style. If you prefer a thicker soup, you can can certainly add more flour.
Jennifer Mirakian says
Hi! When I want a thicker broth on my tortilla soup I just add a few torn up corn tortillas in and let them cook down for a few minutes. It gives it more of a tortilla soup flavor!
Jennifer Mirakian says
Forgot to mention that this recipe sounds amazing and I can’t wait to try it when the weather dips below 100 degrees in Las Vegas!
Jaime Fahey says
Could I do this same recipe with frozen chicken? What would you change in terms of time and what setting to cook it on?
Thanks so much!
Danielle Green says
Hi Jaime, yes you can use frozen chicken breasts with a pressure cooker. (One of the many benefits of them!) I would add about 10 minutes to the cooking time to ensure the chicken is cooked through.
Cherise Norris says
I have been making this for years and my husband and I *love* it. We make some rice in a rice cooker and put a scoop at the bottom of each bowl before pouring the soup in. It makes it taste just like our favorite soup from out local Mexican restaurant 😊
Jen @ Yummy Healthy Easy says
I need to get me one of those pressure cookers!! This soup looks so good! It’s been raining today so I’m craving a warm dinner like this tonight. Pinned!
Jen @ Yummy Healthy Easy says
I need to get me one of those pressure cookers!! This soup looks so good! It’s been raining today so I’m craving a warm dinner like this tonight. Pinned!