Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is a cozy, savory bowl that blends creamy tomato broth, tender chicken, black beans, and sweet corn with crispy tortilla strips for texture. This easy weeknight dinner cooks quickly in the Instant Pot while delivering layered, smoky notes and a bright finish from lime and cilantro, making it a satisfying choice for busy families and anyone craving comforting soup.

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Prep Time 10

Cook Time 20

Total Time 30

Course Soups

Cuisine Mexican

Servings 4 servings

Calories 350 kcal

Equipment

Instant Pot (click for my favorite)

Ingredients

2 tablespoons canola oil Heatable fat used to sautée aromatics and develop a golden sear; provides a neutral flavor and high smoke point ideal for browning onions and chicken before pressure cooking. Adds subtle richness without overpowering other flavors and helps distribute spices evenly. Facilitates deglazing the pot to capture fond for deeper soup flavor.
1 onion diced Aromatic vegetable providing sweet, savory depth when softened and lightly caramelized; diced pieces release moisture and sugars that form the flavor base of the soup. Adds texture and body while supporting the tomato and spice elements. Breaks down under pressure to meld seamlessly into the broth.
10 ounces Fire-roasted Rotel tomatoes or regular Rotel Tomatoes (1 can) Canned tomatoes with charred pepper pieces offering bright acidity and smoky, roasted flavor; contributes liquid, tomato backbone, and gentle heat when using fire-roasted. Balances richness from proteins and fats while adding vibrant color. Helps thicken the broth and complements spices like cumin and chili powder.
2 cloves garlic minced Pungent aromatics crushed to release essential oils and bright, savory notes; minced cloves infuse the soup with depth and enhance umami from meats and broths. Supports spice layers without dominating, and softens quickly under pressure. Encourages Maillard reactions during initial sautéeing for additional complexity.
6 boneless, skinless chicken thighs Tender white meat providing hearty protein, succulent texture, and savory richness once cooked; boneless, skinless thighs remain moist under pressure and shred easily into the soup. Contributes body and a meaty mouthfeel that carries flavors from broths and seasonings. Absorbs surrounding spices and acidic tomato juices for balanced taste.
2 tablespoons unsalted butter (1/4 stick) Creamy dairy fat used to enrich the soup and add silkiness to the mouthfeel; unsalted butter melts into the broth to round sharp edges and boost richness. Can be used to finish the soup for a glossy texture and enhanced aroma. Blends with oil to help brown aromatics and distribute flavors.
10.75 ounces low-sodium beef broth (1 can) Savory liquid base concentrated with beefy umami and salt control; low-sodium beef broth heightens depth and adds a robust backbone to the soup. Balances lighter chicken broth and tomato components while preventing overwhelm from added seasonings. Keeps sodium moderated so final seasoning can be adjusted precisely.
10.75 ounces low-sodium chicken broth (1 can) Lighter poultry-based liquid providing subtle savory notes and a clean background; low-sodium chicken broth complements beef broth for layered complexity. Adds body and natural gelatin that improves mouthfeel without overpowering the chicken flavor. Allows precise control of seasoning and richness when combined with other liquids.
1 1/2 cups water Neutral liquid used to adjust overall volume and consistency; water dilutes intense flavors and helps achieve the desired broth level. Absorbs aromatics and spices during pressure cooking to create a cohesive soup. Ensures sufficient liquid for safe Instant Pot pressure buildup.
1 1/2 cups tomato juice Tomato-forward liquid contributing bright acidity and concentrated tomato flavor; tomato juice intensifies the soup’s tomato profile and adds a smooth, slightly thick texture. Enhances color and complements diced tomatoes while supporting spice and lime brightness. Helps bind flavors for a coherent broth.
1 teaspoon chili powder Warm, earthy spice that adds mild heat and a rounded chili flavor; chili powder brings traditional tortilla soup notes and pairs well with cumin and garlic. Enhances color and provides approachable spice without overpowering other components. Integrates during cooking to season the entire pot evenly.
1 teaspoon ground cumin Aromatic seed spice delivering warm, nutty, slightly citrusy flavor; ground cumin adds depth and an earthy backbone that complements chili powder and tomatoes. Balances sweet and savory elements while elevating the soup’s Mexican-inspired profile. Blends into the broth to create a cohesive spice character.
1 tablespoon fresh lime juice (from 1/2 lime) Bright citrus liquid used to add acidity and lift the finished soup; fresh lime juice cuts through richness and brightens flavors when added near the end. Provides a crisp, tangy counterpoint to the savory broths and tomato elements. Enhances perceived freshness and balances heavier components.
2 tablespoons Worcestershire sauce Complex savory condiment contributing umami, tang, and a touch of sweetness; Worcestershire sauce deepens overall flavor and adds subtle fermented notes. Works with beef broth and steak sauce to intensify meaty complexity and round out acidity. Small amounts produce pronounced layering without dominating.
1 tablespoon steak sauce we used A1 Bold savory sauce providing concentrated umami, tang, and a slight sweetness; steak sauce (such as A1) amplifies meaty depth and gives a distinctive savory note to the broth. Adds complexity and a faint tangy sweetness that meshes with Worcestershire and broths. Useful in small measure to boost overall savoriness.
15 ounces canned black beans drained and rinsed (1 can) Hearty legume offering creamy texture, protein, and earthy flavor; drained and rinsed black beans add body and nutritional value to the soup. Contributes visual contrast and a pleasant bite while absorbing surrounding seasonings. Helps thicken the broth slightly and increases satiety.
15 ounces canned corn (1 can) Sweet, crisp kernels providing pops of texture and natural sweetness; canned corn adds color and balances savory, spicy, and acidic elements. Blends well with beans and chicken to create a hearty, comforting profile. Drained corn integrates quickly into the hot broth without needing long cooking.
1/4 cup chopped fresh cilantro Fresh herb adding bright, citrusy-green notes and aromatic lift; chopped cilantro finishes the soup with a fresh, herbaceous accent. Enhances the perception of freshness and complements lime juice and tomato flavors. Stirred in at the end to preserve color and vibrant aroma.
3 corn tortillas Starchy flatbread used for making chips or ribbons that add texture and authenticity; corn tortillas can be cut or toasted to garnish the soup with crispness or soft, chewy pieces. Imparts a subtle corn flavor and traditional tortilla soup character. Can be fried in oil or baked to desired texture.
1 tablespoon canola oil Neutral frying oil used for crisping tortillas or sautéeing additional ingredients; canola oil provides a high smoke point and unobtrusive flavor for making tortilla chips. Ensures even browning and a crisp texture without adding strong flavors. Useful for shallow frying or crisping strips to garnish the soup.

Instructions

Set the Instant Pot to 'Sauté'. After 1 minute, add the oil, then the diced onion, and cook until the onion has softened and is translucent. Add the tomatoes and minced garlic and set the Instant Pot to Keep Warm/Cancel.: You should notice the pot warming quickly, and after about a minute it will radiate a gentle heat that e2s perfect for blooming aromatics, which is why starting on S e2ut e9 builds a flavorful foundation. When the metal of the inner pot becomes warm you can add the oil, which should spread and begin to shimmer, signaling it e2s hot enough to soften the onion without sticking. As you add the diced onion , you e2ll hear a soft sizzle and within a few minutes the raw sharpness will turn into a sweeter aroma and the pieces will become translucent, indicating they e2re ready for the next ingredient. A common mistake here is rushing the oil e2s temperature and tossing the onion in too early, which causes sweating instead of gentle browning, and that loses some of the caramelized notes that lift the broth.
Set the chicken thighs on top of the onion/garlic mixture and add all the remaining soup ingredients on top of the chicken.: As the onion breaks down, it releases a warm, slightly sweet scent that layers into the cooking smells, which is why I let it soften fully so the broth gets that rounded base. Stir occasionally so no pieces cling and brown unevenly; a light golden edge is fine, but avoid deep browning here because the pressure stage will concentrate flavors and burned bits make them bitter. If you notice any sticking, lower the heat briefly and deglaze with a splash of broth to lift fond, which preserves flavor instead of creating charred notes.
Set the Instant Pot to 'Soup' and adjust the timer to 10 minutes with a 10-minute natural release. After 10 minutes of natural release, place a clean dishcloth over the valve and turn the valve to quick release. When the red button (float valve) goes down, the lid is safe to open.: When you stir in the Rotel and the minced garlic , the pot will release a bright tomato and savory aroma that hints at what the soup will become. I add the garlic only after the onion has softened because garlic browns quickly and burns, and burnt garlic gives a bitter edge you don e2t want. Use the Keep Warm/Cancel to pause so you can assemble the remaining ingredients without the pot continuing to S e2ut e9, preserving the fresh tomato scent before pressure cooking. Avoid leaving the garlic unattended in high heat, because that is the fastest way to lose its pleasant aroma.
Use tongs to transfer the meat to a cutting board and cut the chicken into 1-inch chunks (or use two forks to shred the chicken), then add it back to the soup.: As you nestle the raw chicken thighs over the aromatics and pour the broths, tomato juice, water, spices, beans, and corn on top, the visual will be of layers that the pressure will meld into a single cohesive broth. The reason for placing the chicken directly over the aromatics is to allow the meat to absorb those flavors during pressure cooking. When you add the broths they should cover most pieces so the pot reaches pressure properly, and the chili powder and cumin will disperse through the liquid. A common oversight is crowding the pot or unevenly distributing liquids, which can prevent the Instant Pot from coming to pressure or producing inconsistent cooking.
Add crushed tortilla chips (or strips) to each soup bowl and ladle the soup on top. Add a squeeze of lime and fresh cilantro.: You will hear the appliance build pressure with a soft, escalating hum, and once it clicks into its cooking phase the sealed environment will force flavors into the chicken and meld the broths and tomatoes. The 10-minute natural release is important because it lets the pressure come down slowly, preserving juiciness in the chicken and keeping the broth from splashing or losing body. After that natural release, placing a clean dishcloth over the valve and performing a quick release will expel the remaining steam safely, and when the red float valve drops you can open the lid. A mistake here is attempting an immediate quick release, which can make the liquid erupt and leave you with less flavorful broth and a mess.
Stack 3 corn tortillas and cut them in half. Slice the halved tortillas crosswise into 1/4-inch strips.: The texture of the chicken after pressure cooking will be tender and warm, and transferring it out to chop or shred lets you control bite size for a balanced bowl. Cutting into 1-inch chunks yields neat pieces that hold shape, while shredding creates silkier strands that soak up broth. Return the meat to the pot so the pieces finish soaking up the soup e2s flavors. A frequent error is chopping while the chicken is too hot and unstable, so let it rest for a minute to hold shape while you work.
Heat a skillet over medium heat until hot and add 1 tablespoon of canola oil. Heat the oil until it shimmers and add the tortilla strips. Stir often until the strips are golden and crispy. Transfer the strips to a paper towel-lined plate to dry. Sprinkle with kosher salt. Set aside until the soup is ready to serve.: When you add the warm soup over the crunchy bed of chips, you will enjoy the contrast of textures immediately, and the chips will soften gradually rather than all at once. I like to sprinkle the chips into each bowl first because it ensures a nice crunchy layer right where you want it. After ladling, finish with a squeeze of lime and fresh cilantro to brighten the final bowl. Avoid pre-adding chips to a large pot because they will go soggy quickly and lose their appeal.
Stack 3 corn tortillas and cut them in half. Slice the halved tortillas crosswise into 1/4-inch strips: Stacking makes consistent strips, and cutting them into 1/4-inch widths yields the best ratio of crunch to bite size for spooning. The uniformity helps them fry evenly and gives predictable texture. Rushing this step or slicing unevenly will create pieces that brown at different rates, leading to a mix of burnt and undercooked strips.
Heat a skillet over medium heat until hot and add 1 tablespoon of canola oil: The skillet should become hot enough that when you tilt it, the oil moves smoothly and begins to shimmer, which means it e2s time to add the tortilla strips. Proper oil temperature ensures the tortillas crisp quickly rather than absorbing oil and becoming greasy. If the pan is not hot enough the strips will be limp and oily; if it e2s too hot they can brown almost instantly and risk burning, so aim for a steady shimmer.
Heat the oil until it shimmers and add the tortilla strips. Stir often until the strips are golden and crispy: As the tortilla strips hit the oil you e2ll hear a pleasing crackle, and within moments they begin to puff and brown. Stir frequently so they color evenly to a golden hue; this creates the ideal crispness that will hold up in the soup for a short time. Transfer the strips to a paper towel-lined plate to drain and sprinkle with kosher salt. Let them rest until service, because cooling on paper towels keeps them crisp. Leaving them in the hot pan will continue to cook them and can cause over-browning or scorching.

Notes

Make ahead advantage If you want to save time, pressure cook the soup up to the point of adding the tortilla strips and store the soup in an airtight container in the refrigerator for up to three days, then reheat gently on the stovetop, add fresh cilantro and lime, and crisp the tortilla strips just before serving so they stay crunchy.
Broth balance Use low-sodium beef and chicken broths to prevent over-salting, because canned ingredients can carry hidden salt; adjust seasoning at the end after tasting so you retain flexibility.
Texture play Fry the tortilla strips until golden and let them cool on paper towels; keeping them separate until plating preserves the contrast between crisp and tender in the final bowl.
Bean handling Drain and rinse the canned black beans thoroughly to remove excess starch and packing liquid, which brightens their flavor and prevents an overly cloudy broth.
Fresh finishes Always add the chopped cilantro and lime juice at the last moment to preserve their aromatic freshness and the lively citrus note that balances the savory broth.

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