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4.34 from 3 votes

Instant Pot Chicken Tortilla Soup

Quick and easy, this Instant Pot Chicken Tortilla Soup is packed with veggies, beans, corn and plenty of spice. This chunky, hearty soup recipe is ready in no time and with so little effort. Dinner is served!
Prep Time15 mins
Cook Time15 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: Mexican
Servings: 6
Author: Lorie Yarro


  • 1 ½ lb chicken
  • 1 green bell pepper, chopped
  • 1 onion, small diced
  • 1 zucchini, chopped
  • 1 c chunky salsa
  • 1 can diced tomatoes
  • 1 c corn
  • 1 can kidney beans
  • 1 can black beans
  • 2-4 c chicken broth
  • Juice of ½ lime
  • 2-3 garlic cloves, minced
  • 1 T chili powder
  • ½ T cumin
  • ½ teaspoon red pepper
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 1 teaspoon paprika
  • 1 c cilantro, chopped


  • Place chicken breasts into pressure cooker. Add in veggies, beans, broth and spices. (Essentially everything but the cilantro).
  • Stir ingredients gently to allow the spices to mix. 
  • Close Instant Pot (pressure cooker), lock it, and set steam release to "sealing" and set to pressure cook for 10 minutes and start.
  • When cook time is complete, allow for manual release of a bout 5 minutes and then quick release the rest of the pressure. Check that meat is 165°F and then pull breasts out individually and shred, placing back into the pot once shredded.
  • Add in the chopped cilantro, stir and then serve it up with your favorite toppings!