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Overhead view of a bowl of chicken tortilla soup garnished with lime wedges and crispy tortilla strips.

Instant Pot Chicken Tortilla Soup

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American


This Instant Pot chicken tortilla soup recipe is a comforting one-pot meal, loaded with tender chicken, sweet corn, black beans, taco seasoning, and green chilies.


  • 2 tablespoons olive oil
  • 1 cup yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon taco seasoning
  • 1 (4 ounce) can green chilis
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 (15 ounce) cans black beans, drained
  • 4 cups chicken broth
  • 1 ½ pounds boneless skinless chicken breast
  • 1 cup frozen corn niblets
  • Juice of 1 lime


  1. Turn the instant pot to saute mode and add the olive oil.
  2. Once the oil is hot, add the diced onion. Cook until softened, stirring occasionally for about 5 minutes.
  3. Add the minced garlic and taco seasoning. Cook for 1 minute more, stirring constantly.
  4. Add 1 cup of the chicken broth and use a spatula to deglaze the bottom of the instant pot. Press the cancel button.
  5. Add the green chilis, tomatoes, black beans, and remaining chicken broth. Stir well.
  6. Nestle the chicken breasts into the liquid.
  7. Put the lid on the instant pot and set the vent to seal. Turn on manual high pressure for 8 minutes. Once the cooking time has elapsed, allow the steam to naturally release for 10 minutes.
  8. Open the instant pot and remove the chicken. Shred it with two forks then return it to the pot.
  9. Add the corn and lime juice. Put the lid on and let the corn heat for about 5 minutes.
  10. Serve with your favorite toppings

Keywords: instant pot chicken tortilla soup, instant pot tortilla soup, chicken tortilla soup recipe

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