This one-pot Instant Pot Chicken Tortilla Soup brings bold flavor in a short cook time. The trick is simmering tortilla strips right in the broth so the soup becomes naturally thick and silky. Finish with cilantro, lime, and your favorite toppings.

Katie

Instant Pot Chicken Tortilla Soup

Quick, flavorful Instant Pot chicken tortilla soup with tender chicken, warm spices, and tortilla strips cooked in the broth for a naturally thick, cozy finish.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican-Inspired

Calories: 285

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tbsp avocado oil or olive oil
• 1 cup chopped onion
• 0.5 cup chopped celery
• 1 cup chopped carrots
• 1 jalapeño, minced (seeds removed for mild)
• 2 cloves garlic, minced
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 0.5 tsp chili powder
• 0.5 tsp salt, or to taste
• 1 quart chicken stock
• 14 oz canned crushed tomatoes
• 6 (6-inch) white corn tortillas, cut into strips
• 1 boneless skinless chicken breast
• 0.25 cup chopped fresh cilantro
• 1 lime, juiced
• Toppings: avocado slices, sour cream, grated cheese, extra tortilla strips

Equipment

• Instant Pot
• cutting board
• chef’s knife
• tongs or fork
• measuring cups and spoons
• ladle

Method

 

1. Select Sauté. Heat oil; cook onion, celery, carrots, and jalapeño 3–4 minutes until softened.
2. Turn Sauté off. Stir in garlic, cumin, coriander, chili powder, and salt.
3. Add chicken stock, crushed tomatoes, tortilla strips, and whole chicken breast. Seal and cook on High Pressure for 7 minutes; natural release 10 minutes, then quick release.
4. Remove chicken, shred with two forks, return to pot. Stir in cilantro and lime juice; adjust salt. Thin with extra stock if needed.
5. Serve hot with avocado, sour cream, grated cheese, and extra tortilla strips.

Nutrition

Calories: 285kcalCarbohydrates: 25gProtein: 26gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 780mgPotassium: 720mgFiber: 4gSugar: 7gVitamin A: 6800IUVitamin C: 24mgCalcium: 80mgIron: 2.1mg

Notes

For extra depth, add roasted corn or fire-roasted tomatoes. If you prefer it spicier, keep the jalapeño seeds or add chipotle powder. Garnish with fresh lime, avocado, sour cream, and crispy tortilla strips for a satisfying meal.

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Ingredients (serves 4):

• 2 tbsp avocado or olive oil
• 1 cup chopped onion (1 onion)
• ½ cup chopped celery (2 stalks)
• 1 cup chopped carrots (2 carrots)
• 1 jalapeño, minced (seeds removed for mild)
• 2 cloves garlic, minced
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp chili powder
• ½ tsp salt (to taste)
• 1 qt chicken stock
• 14 oz canned crushed tomatoes
• 6 (6-inch) white corn tortillas, cut into strips
• 1 boneless skinless chicken breast
• ¼ cup chopped cilantro
• Juice of 1 lime
• Toppings: avocado slices, sour cream, grated cheese, extra tortilla strips

Instructions:

1. Sauté. Press Sauté; when hot, add oil, onion, celery, carrots, and jalapeño. Cook 3–4 minutes until softened.
2. Spice. Turn Sauté off. Stir in garlic, cumin, coriander, chili powder, and salt.
3. Pressure cook. Add stock, crushed tomatoes, tortilla strips, and whole chicken breast. Seal; cook High Pressure 7 minutes. Natural release 10 minutes, then quick release remaining steam.
4. Shred & finish. Remove chicken, shred with two forks, return to pot. Stir in cilantro and lime juice; adjust seasoning. If too thick, add a splash of stock or water.
5. Serve. Ladle into bowls and top with avocado, cheese, sour cream, and extra crispy tortilla strips.

Tips:

• Pressure time is extra; plan ~30 minutes total.
• Cooking tortillas in the soup adds body and toasty corn flavor.
• Make-ahead: add cilantro and lime right before serving to keep flavors bright.