If this Instant Pot Chicken Tortilla Soup isn’t the easiest and best one you’ve had, send me your favorite recipe! Because I think this one is pretty hard to beat. This is an authentic Mexican recipe for your Instant Pot.
INSTANT POT CHICKEN TORTILLA SOUP
I have simplified my previously simple Chicken Tortilla Soup recipe even more! This version cooks all in one step in the Instant Pot. This makes it ever quicker to get on the table, but without compromising the flavor.
There’s really only one manual step, but it is an important one! It’s essential to sauté the vegetables until they thicken.
This will take at most 10 minutes, but the step will add a world of flavor to your Instant Pot Chicken Tortilla Soup.
THE STEPS FOR THIS RECIPE ARE:
- In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Turn your electric Instant Pot on to Sauté. When it is hot, add the oil.
- Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.
- Add in 4 cups of water, and if you’re using the corn tortillas to thicken, add them now.
- Add in chicken breast cut into big pieces (you’ll need to fish them out to shred them later).
- Set your Instant Pot to manual, High Pressure 20 minutes and let it release pressure naturally for 10 minutes. Release all remaining pressure when finished
- Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
EQUIPMENT YOU MAY NEED
EXPERT TIPS AND TRICKS
- This is without a doubt a robust, spicy soup. If you need a milder version, you should cut down on the canned chipotle chile. But a warning- may make it a little less flavorful without them.
- I have also used fewer tortillas than other people use because I’m trying to keep it a little low carb. I don’t think you’ll miss them in this super full-bodied soup.
- Omit the tortillas entirely to keep this recipe Keto.
LOOKING FOR MORE GREAT SOUP RECIPES?
- Check out my Poblano Chicken Soup! It’s a delightful low carb soup that’s easily made in your Instant Pot!
- Another great soup recipe is my Instant Pot Cioppino Seafood Stew. If you’re a fan of seafood, your going to fall in love with this stew recipe!
- My Caldo de Res is a Mexican Beef Soup that is loaded with flavor and comes together in no time in your Instant Pot.
So the next time you’re looking for a simply, delicious and filling soup recipe, make this flavorful Instant Pot Chicken Tortilla Soup! It’s easy, bursting with flavor and done in under 30 minutes.
★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Tag me with #TrustUrvashi if you post and I will share your post!
You may also want to check out my Keto Instant Pot Cookbook–the only Keto Cookbook authorized by Instant Pot. This cookbook is full of delicious recipes that even your non-keto Family will love.
Ingredients
- 1/2 cup onion, roughly chopped
- 1 cup Tomatoes chopped
- 2 cloves Garlic
- 1 chipotle chili in adobo sauce (1 chili, not one can) with 1 tsp sauce
- 1/2 Jalapeño pepper
- 1/4 cup cilantro leaves
- 1-2 teaspoon Salt
- 1 tablespoons oil
- 2 large chicken boneless skinless breasts
- 4 cups water
- 2 corn tortillas, cut into small pieces (optional)
Optional Garnishes
- Sliced Avocado
- Chopped Green onions
- Mexican Blend Shredded Cheese
- Jalapeno pepper sliced
- Tortilla Strips
- Sour Cream
- Cilantro
Instructions
- In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Turn your electric Instant Pot on to Sauté, and when it is hot, add the oil.
- Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.
- Add in 4 cups of water, and if you’re using the corn tortillas to thicken, add them now.
- Add in chicken breast cut into big pieces (you’ll need to fish them out to shred them later).
- Set your Instant Pot to manual, High Pressure 20 minutes and let it release pressure naturally for 10 minutes. Release all remaining pressure when finished
- Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
Jennifer Arnold
This is the easiest recipe for chicken tortilla soup – and it’s delicious! Love it with avocados, sliced olives and fresh cilantro on top.
d_patterson
This may be the CT soup I have ever tasted. Followed the recipe to the letter with the exception of using canned tomatoes in chipotle. Looking forward to making this many times over especially now that the weather will be getting colder. Thanks for sharing!!
Adina
I made this over the weekend for Cinco de Mayo, and it was so easy and tasted great! The only change I made was instead of 1 cup of tomatoes, I used 1 cup of salsa that I had in the fridge. The salsa made the soup extra spicy, but that’s totally fine with me! I just added a dollup of sour cream when serving to cut down on the heat. Tip: this freezes well.