Chicken Tortilla Soup Instant Pot

Chicken Tortilla Soup - Instant Pot Recipe

This recipe is for a tasty and quick to make chicken tortilla soup for instant pot addicts. The recipe is super simple and only requires around 10 minutes of cooking time!
Prep Time 10 mins
Cook Time 12 mins
Total Time 32 mins
Servings 6 Servings


  • 20 Ounces Rotel Original Diced Tomatoes & Green Chilies
  • 10 Ounces Rotel Fire Roasted Tomatoes & Chilies
  • 14 Ounces Black Beans
  • 14 Ounces DelMonte "Fiesta" Corn - Drained
  • 4 Ounces Dried Green Chiles
  • 1.5 Pounds Boneless Skinless Chicken Thighs
  • 1 Medium Onion - Diced
  • 1/2 Cup Chicken Broth
  • 2 Cloves Minced Garlic
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • Varies Fresh Gourmet Tortilla Strips Tri-Color
  • 2 TBSP Fresh Cilantro - Chopped
  • 1/2 Cup Monterey Jack Cheese - Shredded
  • 3.5 Ounces Avacado - Roughly 1 Avacado


  • First you need to combine the cans of rotel, black beans, chicken, fiesta corn, chiles, broth, garlic, cumin, salt, and pepper into your Instant Pot and mix it up.
  • After everything is well mixed, you need to secure the lid and set the pressure release valve to the Sealing Position. Press Manual to pressure cook at high pressure for 9 minutes.
  • After the cooking is completed, select natural release. Use natural release for 10 minutes and then release any remaining pressure.
  • Remove the chicken from the Instant Pot, use a fork to shred the chicken into smaller bite size pieces. Add this back to the soup and stir well.
  • At this point press the Saute button and add the cilantro to the soup. Let it cook for roughly 2 minutes while stirring.
  • Serve the soup and top it off with the cheese, tortilla strips, avocado, and a little bit of lime juice.

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