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.
April says
I fed a bunch of people, from 3 to adult and everyone loved it. I didn’t add the chili powder because I don’t like spicy and had to adjust some measurements for a bigger group. I also added a bag of frozen corn (highly recommend). Great recipe, thank you!
Julie says
I love a good, quick soup recipe! Especially this time of year – this was delicious! Thanks for sharing!
Megan says
This was so simple and delicious! I’m always a little hesitant when it comes to my Instant Pot but this was super easy. Thanks for sharing!
Malinda says
Loved how easy this soup was to make!! Thanks for sharing your recipe!
Maria says
So easy and spicy! But I recommend adding one can of diced tomatoes and one can of black or pinto beans. And you can just use 2lbs chicken and 8 cups broth (because that’s 2 full cartons. Might as well use it all, and there is enough flavor and spice for it)!
Maria says
So easy and spicy! But I recommend adding one can of diced tomatoes and one can of black or pinto beans. And you can just use 2lbs chicken and 8 cups broth (because that’s 2 full cartons. Might as well use it all, and there is enough flavor and spice for it)!
Britt says
This is delicious! Tried this for the first time earlier this week and currently making it again. It is super flavourful and fun to add your own toppings to change it up. I appreciate that this recipe is very well seasoned, nothing worse than a bland meal.
Britt says
This is delicious! Tried this for the first time earlier this week and currently making it again. It is super flavourful and fun to add your own toppings to change it up. I appreciate that this recipe is very well seasoned, nothing worse than a bland meal.
Michelle says
I’ve made this recipe several times. I generally follow the recipe as is for the base/ broth. However, after the chicken is cooked and I’ve pulled it out to cool/ shred, I adjust the IP to the sautée setting (with the cooked broth still in there). Then I add diced carrots, celery, and corn to the broth – let that cook for about 5 minutes or so (not under pressure, just literally with the heat from the sautée function), then turn off IP. Add the shredded chicken back in with some fresh cilantro, and serve with typical toppings (avocado, cheese, tortillas).
I am aware that the veggies could be added with the raw chicken, but I typically modify IP soup recipes to add the veggies later so they’re not too soft. I prefer to use the sautée function to cook them later (rather than bring the IP back up to pressure and cook them for a brief period) so I can monitor and control how well done they are. With these additions, this is one of my favorite IP soups!
Danielle Green says
That sounds like a great idea to add more of a bite to the vegetables. Thanks for the great suggestion for everyone who might want to take that extra step!
Lauren says
The instructions say to cook it for 10 mins on manual… I think you meant to put 20 since that’s what the “cook time” is in the recipe. I did it for 10 and was confused when it didn’t blow steam when I did the quick release… I then pulled the chicken out and it was uncooked, the liquid was steaming but 10 mins is definitely not long enough to cook the chicken in this recipe. Just thought you should know so you could change it!
Danielle Green says
10 minutes is long enough to cook the chicken and the 29 minute cook time is accounting for the time it takes to build pressure. If you didn’t have any steam come out, it sounds like your pot never came to pressure unfortunately.