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A bowl of chicken tortilla soup on top of a red oven mitt.
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4.82 from 11 votes

Instant Pot Chicken Tortilla Soup Recipe

Want to whip up a batch of zesty soup but don't have much time? Try this delicious instant pot chicken tortilla soup recipe. You can even use frozen chicken!
Prep Time5 minutes
Cook Time25 minutes
Additional Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 177kcal
Author: Aileen Clark

Ingredients

  • 48 ounces chicken broth 6 cups
  • 6 ounce can tomato paste
  • 2 boneless skinless chicken breasts (frozen)
  • 15.25 ounce can corn drained
  • 14.5 ounce can black beans rinsed and drained
  • 2 7 ounce cans mild diced green chiles
  • 1 tsp salt
  • 1/4 tsp black pepper
  • cilantro shredded cheese, and tortilla chips for topping

Instructions

  • Pour chicken broth into the inner pot of your instant pot.
  • Whisk in the tomato paste.
  • Add in the frozen chicken breasts, corn, black beans, diced green chilies, salt, and pepper.
  • Mix.
  • Close lid and set to sealing.
  • Cook on high pressure for 25 minutes.
  • Natural Pressure Release (NPR) for 10 minutes.
  • Release the rest of the pressure and remove the lid.
  • Serve hot and top with fresh cilantro, shredded cheese, and tortilla chips.
  • Refrigerate or freeze any uneaten instant pot chicken tortilla soup without toppings.