So you’re sitting there, stomach growling, wanting something that tastes like you actually know what you’re doing in the kitchen—but you also want to binge-watch Netflix while it cooks itself? Yeah, I see you. This Instant Pot Chicken Tortilla Soup is basically the superhero of weeknight dinners, swooping in to save you from another sad desk salad or questionable takeout decision.
Why This Recipe is Awesome
Look, I’m not going to lie to you—this soup is basically foolproof. And I mean foolproof foolproof. Like, “I once forgot I was cooking and still ended up with something Instagram-worthy” foolproof.
Here’s why you’ll love it: It takes about 30 minutes total (most of which is hands-off time), uses ingredients you probably already have lurking in your pantry, and somehow manages to taste like you slow-simmered it all day. Plus, your Instant Pot does 90% of the work while you do important things like scroll through TikTok or have an existential crisis about whether you remembered to feed the cat.
The best part? It’s endlessly customizable. Feeling fancy? Add some corn. Want it spicier? Throw in more jalapeños. Craving carbs? Dump in some black beans. This soup doesn’t judge your life choices.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breasts (or thighs if you’re living your best life)
- 1 medium onion, diced (yes, you have to chop it—sorry)
- 3 cloves garlic, minced (or 1 tsp garlic powder if you’re feeling lazy)
- 1 can (14.5 oz) diced tomatoes (don’t drain it, we need that juice)
- 1 can (4 oz) diced green chiles (mild or hot, your call)
- 4 cups chicken broth (store-bought is fine, we’re not judging)
- 1 tsp cumin (the secret weapon)
- 1 tsp chili powder (not the spicy kind, the smoky kind)
- 1/2 tsp paprika (for that pretty color)
- Salt and pepper (to taste, obviously)
- 1 cup frozen corn (optional, but why wouldn’t you?)
- Juice of 1 lime (fresh is best, but bottled works too)
For serving: Tortilla strips, shredded cheese, avocado, sour cream, cilantro (whatever makes your heart happy)
Step-by-Step Instructions
- Dump everything in. Seriously, add the chicken, onion, garlic, diced tomatoes (with juice), green chiles, chicken broth, and all your spices into the Instant Pot. Give it a quick stir because we’re civilized here.
- Seal it up. Close the lid, make sure the valve is set to “Sealing,” and select “Pressure Cook” on high for 12 minutes. Your Instant Pot will do some beeping and hissing—this is normal, not a kitchen emergency.
- Let it do its thing. Once it’s done cooking, let the pressure naturally release for 10 minutes. Then carefully switch the valve to “Venting” to release any remaining pressure. Pro tip: Stand back unless you enjoy surprise steam facials.
- Shred the chicken. Remove the chicken and shred it with two forks. It should practically fall apart—if it doesn’t, it needed more time (but honestly, this rarely happens).
- Final touches. Toss the shredded chicken back in, add your corn if you’re using it, and stir in that lime juice. Taste and adjust seasoning because you’re the boss here.
- Serve like a champion. Ladle into bowls and go crazy with the toppings. This is your moment to shine.
Common Mistakes to Avoid
Don’t skip the natural pressure release. I know waiting is hard, but if you quick-release immediately, your chicken might turn into rubber. Nobody wants bouncy chicken.
Resist the urge to lift the lid during cooking. Your Instant Pot isn’t a slow cooker—peeking will mess with the pressure and timing. Trust the process.
Don’t forget to set the valve to sealing. This sounds obvious, but half of us have made soup-flavored kitchen steam at least once. Learn from our mistakes.
Easy on the salt at first. You can always add more, but you can’t take it back. Plus, your broth and toppings might already be salty.
And hey, if you’re feeling ambitious after mastering this soup situation, why not try something that’ll make your kitchen smell even more amazing? Our Sheet Pan Jerk Chicken Recipe is another set-it-and-forget-it winner that pairs perfectly with this soup for meal prep Sunday. Just saying.
Alternatives & Substitutions
Chicken thighs instead of breasts? Absolutely. They’re more forgiving and arguably tastier. Use the same cooking time.
No Instant Pot? Use a slow cooker on low for 6-8 hours, or make it stovetop by simmering everything for about 45 minutes until the chicken is tender.
Want it vegetarian? Skip the chicken, use vegetable broth, and add black beans and extra corn. It’s surprisingly satisfying.
Spice level concerns? Start with mild chiles and add hot sauce to individual bowls. Everyone stays happy, and you avoid the “this is too spicy” drama.
No lime? Lemon works, or honestly, a splash of vinegar will brighten it up. Don’t stress about perfection.
Final Thoughts
And there you have it—your new go-to soup that’ll make you look like you actually have your life together (even if you’re eating it straight from the pot while standing in your kitchen at 9 PM).
This recipe is basically a warm hug in bowl form, and honestly, we could all use more of those. Plus, your house will smell amazing, which is basically free aromatherapy.
Now go forth and make this soup. Your future self will thank you when you’re slurping something delicious instead of staring into your empty fridge wondering why you’re an adult. You’ve got this!
FAQs
Can I use frozen chicken?
Yep! Just add 2-3 extra minutes to the cooking time. The Instant Pot handles frozen chicken like a champ.
How long does this keep in the fridge?
About 3-4 days, though it rarely lasts that long in my house. It also freezes well for up to 3 months.
Can I double the recipe?
Sure, but don’t exceed your Instant Pot’s max fill line (usually about 2/3 full). The cooking time stays the same.
What if I don’t have an Instant Pot?
Then you’re probably tired of people asking you this question. Use a slow cooker or regular pot—the world won’t end, promise.
Can I add beans?
Of course! Black beans, pinto beans, whatever floats your boat. Add them in the last 5 minutes if using canned beans.
Is this actually healthy?
It’s got protein, vegetables, and won’t leave you in a food coma. IMO, that counts as healthy enough for a Tuesday night.
Can I meal prep this?
Absolutely. Make a big batch on Sunday and feel smugly prepared all week. Store the toppings separately to avoid soggy disasters.
I’m Dr. Shivani, a Kolkata-based nutritionist since 2015. After 10 years of igniting a love for healthy eating in young minds as a High School nutritionist teacher, I now help individuals unlock their full potential through personalized diet plans. My passion for writing and sharing nutrition knowledge (through blogs and observations) keeps my practice fresh and fuels my love for the field!
