Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

My wife is due to deliver our third child any day now. We also have a 3-year-old and a 1 1/2-year-old. Yeah, we’ve got our hands full in the best way. So we’re currently in a season of taking meals that we love and making them as easy as possible to make. That’s what happened here with this Instant Pot chicken tortilla soup.

We previously posted a slow cooker version of this idea, but let’s be honest… Our Instant Pot is getting all of our attention these days. So I applied two “cheats” (store-bought rotisserie chicken and stock), dumped it all in the pot, and it actually blew my mind! Sorry slow cooker, you just lost again.

More Easy Instant Pot Soups

• Instant Pot White Chicken Chili
• Instant Pot Split Pea Soup
• Pressure Cooker Beef Vegetable Soup

The Process

Add all ingredients (except chicken) to pot and give a good mix. I also like to include the juice in the bottom of the rotisserie chicken tray. Lock lid and cook for 4 minutes at high pressure.

Meanwhile – remove all chicken meat from bones. Reserve the carcass (bones and skin) to make broth later.

Shred the chicken into bite-size pieces.

Once cook time is complete, quick-release pressure. Then remove lid.

Add the shredded chicken to the pot and mix well.

Allow the chicken to sit in the soup for a few minutes (the longer the better) to absorb the flavor. Serve topped with any combination of tortilla chips, avocado, cheese, and cilantro.

And This is the Amazing Result…

★ Did you make this Instant Pot Chicken Tortilla Soup?

Please give it a star rating below!★

Instant Pot Chicken Tortilla Soup

Incredibly flavorful, without too much spice.

5 from 2 votes

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Course: Soup

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12

Calories: 137kcal

Author: Gary White

Ingredients

• 4 cups chicken broth
• 15 oz. whole kernel canned corn drained
• 30 oz. canned black beans drained
• 19 oz. red enchilada sauce
• 10.5 oz Rotel (Mexican style)
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 tsp. sea salt
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 Tbsp. lime juice
• 5 lb. rotisserie chicken cooked

Instructions

• Add all ingredients (except chicken) to pot and give a good mix. I also like to include the juice in the bottom of the rotisserie chicken tray. Lock lid and cook for 4 minutes at high pressure.
• Meanwhile – remove all chicken meat from bones. Reserve the carcass (bones and skin) to make broth later. Shred the chicken into bite-size pieces.
• Once cook time is complete, quick-release pressure. Then remove lid, add the shredded chicken to the pot, and mix well. Allow the chicken to sit in the soup for a few minutes (the longer the better) to absorb the flavor. 
• Serve topped with any combination of tortilla chips, avocado, cheese, and cilantro.

Notes

The sodium appears to be really high in this recipe. However, most of that is due to the highly seasoned skin and fat of a store-bought rotisserie chicken, which you do not add to the soup. So the actual sodium and fat content is much lower than listed. Recipe cards cannot be modified and are merely approximations anyways.

Nutrition

Calories: 137kcal | Carbohydrates: 24g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 907mg | Potassium: 436mg | Fiber: 6g | Sugar: 4g | Vitamin A: 685IU | Vitamin C: 26.8mg | Calcium: 46mg | Iron: 2.8mg