InstantPot Chicken Tortilla Soup…Hold the Tortilla

New Jersey winters inspire me to make soup often. It’s a cozy, one pot meal and we can get a lot of nutrition from a good bowl of soup. Because I like to make a lot of soups, I look for recipes with different flavors and textures based on foods my family likes to eat. My kids are more apt try new dishes this way and tend to like them more.

I prefer to make soups that are lower in carbs or are forgiving enough to allow me to omit certain ingredients. This does not mean no carbs, but rather, omitting the ‘not as good for you’ processed kind of carbs.

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Since getting the Instantpot, I started pinning recipes that look easy and sounded tasty. If there is a lot of prep and clean-up, I’m not making it. To me, the Instantpot should make my life easier, not create the same amount of work as regular cooking.

After scrolling through Pinterest, I found one for Chicken Tortilla soup that sounded pretty flavorful, modifiable and very easy to make. Here is the Pinterest recipe I made but tweaked below.

Instant Pot Chicken Tortilla Soup…Hold the Tortilla


2 Boneless Chicken Breasts (I chose a package with 2 good size breasts)

48 oz Can of Chicken Stock

1 Chopped Onion

1 Chopped Red Pepper

8 oz of Fresh Chopped Salsa (from the produce aisle)

1 Chopped and Seeded Jalapeño

2 Tbsp Tomato Paste

15 oz Can of Black Beans, drained

Bag of Frozen Corn

1.5 Tbsp Cumin

3/4 Tsp Chili Powder

1/8 Tsp Cayenne Pepper

Salt and Pepper to Taste


Chopped Cilantro

Sliced Avocado

Shredded Colby Jack (choose whatever cheese you like – can be Cheddar, Cheddar Jack, etc.)

Sour Cream

How to Make the Soup

To make things even easier for myself, I bought the pre-cut onions and peppers from the grocery store.

Dump the chicken, onion, peppers, salsa, tomato paste, seasonings and chicken stock into the Instantpot insert.

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Seal and set pressure cooker to high and time for :10 minutes.

After pressure cooking, set Instantpot to vent for :10 minutes allowing steam to fully vent before opening.

After the :10 minute vent, remove lid and shred the chicken (I removed the chicken to shred it on a cutting board). Keep soup on warm in the Instantpot.

While shredding the chicken, dump the black beans and frozen corn into the Instantpot. Keep on warm with lid off until corn is cooked (about 5-10 minutes).

When the chicken is shredded, add it back to the pot. Serve in bowls with desired toppings. Serves 4-6 people.

NOTE: When I made this, I did not serve with tortilla chips. If you prefer to add tortilla chips to the dish by all means, do it!

If you want to tone down the heat, refer to the recipe I linked above or you can omit the jalapeño and lessen the amount of chili powder and cayenne pepper. 

Do you have an Instantpot yet? Since posting this blog, I’ve been asked what Instantpot I use – here is the link: Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer. (Note: As an Amazon Associate I earn from qualifying purchases.)

Please leave your ideas, comments & more below or contact me here. Be sure to find me @bricksnblooms on Pinterest, Facebook and Instagram! Thank you for following along. Let me know if you decide to make it – enjoy! xo

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