Instant Pot Chicken Tortilla Soup
Course: SoupsCuisine: MexicanDifficulty: Easy4
servings15
minutes300
kcalI have made a lot of quick soup recipes over the years, especially on busy days when I still want a homemade meal without standing in the kitchen for too long.
Through experience, I have learned that the best “dump-and-cook” recipes work because they remove stress from cooking while still delivering a warm, satisfying result. This is one of those meals I rely on when the day is full and I need something simple that still feels complete.
What I like most is how effortless it is—you add everything to the pot, let it cook, and it does the work for you. It gives me time to focus on other things like helping with homework, finishing chores, or just taking a short break while dinner takes care of itself.
After trying different versions, I have found this method consistently works well for both flavor and convenience, with minimal cleanup since everything stays in one pot.
It’s the kind of recipe I trust for real-life busy days when I still want something homemade without the extra effort.
Ingredients
1 lb fresh or defrosted Chicken Breasts (cubed)
4 cups of Chicken Broth
15 oz can of black beans
1 jar of Salsa (Mild, Medium or Hot)
1 TBSP Tomato Paste
2 cups frozen Corn
1/2 diced fresh Red Pepper
1/2 diced White Onion
One Packet of Taco Seasoning
- Toppings
Bag of either Corn Tortilla Strips or Chips
Sour Cream
Queso Fresco (cubed)
2- Avocados Sliced
Directions
- Add all of the ingredients into the Instant Pot.
- Set cook time, using the manual or pressure cook button, for 9 minutes on HIGH PRESSURE for fresh chicken OR 14 minutes on HIGH PRESSURE if the chicken is frozen.
- Once cook time has elapsed, let the pressure release naturally, or for at least 15 minutes.
- Spoon Soup into bowls and add Queso Fresco, Tortilla Strips, top with Sour Cream and Avocado Slices.
Notes
- If you like Cilantro, you could also add that as a garnish.