Pin it Savor the vibrant flavors of Mexico with this effortless Instant Pot Chicken Tortilla Soup. This comforting dish brings together tender shredded chicken, hearty black beans, and a blend of aromatic spices, all simmered to perfection in a fraction of the time thanks to pressure cooking. It is a crowd-pleasing, gluten-free meal that is as nutritious as it is delicious.
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Whether you are looking for a quick weeknight dinner or a healthy meal-prep option, this soup delivers on every front. The combination of fresh vegetables like bell peppers and jalapeños with pantry staples like canned tomatoes and beans creates a rich, textured broth that feels both light and satisfying.
Ingredients
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- Proteins: 1 lb (450 g) boneless, skinless chicken breasts or thighs
- Vegetables: 1 medium yellow onion (diced), 3 cloves garlic (minced), 1 red bell pepper (diced), 1 jalapeño (seeded and diced), 1 cup corn kernels, 1 can (14.5 oz) diced tomatoes with juices
- Beans: 1 can (15 oz) black beans, drained and rinsed
- Liquids: 4 cups low-sodium chicken broth, 1 tablespoon tomato paste, juice of 1 lime
- Spices & Seasonings: 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper
- Toppings: Tortilla strips or chips, sliced avocado, chopped fresh cilantro, shredded cheese, sour cream, extra lime wedges
Instructions
- Step 1
- Set the Instant Pot to Sauté mode. Add a splash of oil, then sauté the onion, garlic, and bell pepper for 2–3 minutes until softened.
- Step 2
- Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- Step 3
- Add the chicken, diced tomatoes (with juices), black beans, corn, and chicken broth. Stir to combine.
- Step 4
- Secure the lid and ensure the valve is set to Sealing. Set to Pressure Cook (Manual) on High for 10 minutes.
- Step 5
- Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
- Step 6
- Remove the chicken and shred with two forks. Return the shredded chicken to the pot.
- Step 7
- Stir in lime juice. Taste and adjust seasoning if needed.
- Step 8
- Ladle soup into bowls and top with tortilla strips, avocado, cilantro, cheese, sour cream, and lime as desired.
Zusatztipps für die Zubereitung
For extra depth of flavor, add a smoked chipotle chili or a dash of hot sauce to the broth before cooking. Using an electric pressure cooker makes this a one-pot meal, but be sure to use a sturdy ladle for serving and a sharp knife for prepping the fresh vegetables.
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Varianten und Anpassungen
You can easily substitute pinto beans for black beans if preferred. For a vegetarian version, omit the chicken and use vegetable broth, adding extra beans or diced zucchini for a heartier texture. This recipe is gluten-free as written, provided you double-check your broth and topping labels.
Serviervorschläge
Serve this soup piping hot, topped with crispy tortilla strips, creamy avocado, and fresh cilantro. Add shredded cheese and sour cream for a richer finish, though note that this adds dairy to the meal. For a complete feast, serve with warm corn tortillas on the side.
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Each serving of this Instant Pot Chicken Tortilla Soup contains approximately 285 calories and 28g of protein, making it a balanced and filling choice for any meal. Enjoy this vibrant, Mexican-inspired comfort food any time of year.
Recipe FAQs
- → Can I use frozen chicken breasts?
Yes, you can cook frozen chicken directly in the Instant Pot. Add 3-5 minutes to the pressure cooking time to ensure the chicken is fully cooked and tender enough to shred.
- → How do I make this soup spicier?
Keep the jalapeño seeds for extra heat, add diced chipotle peppers in adobo sauce, or stir in hot sauce or cayenne pepper after cooking. You can also serve with sliced fresh jalapeños as a topping.
- → Can I make this soup vegetarian?
Absolutely. Replace chicken with extra beans, diced zucchini, or sweet potato. Use vegetable broth instead of chicken broth and increase the cooking time by 2-3 minutes for firmer vegetables.
- → How long does leftover soup keep?
Store in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave, adding broth if needed to adjust consistency.
- → What can I substitute for black beans?
Pinto beans, kidney beans, or white cannellini beans work wonderfully. You can also use a combination of different beans for more texture and color variety in your soup.
- → Do I need to brown the chicken first?
No, browning isn't necessary. The chicken cooks perfectly in the broth and shreds easily after pressure cooking. The sautéing step focuses on building flavor with the aromatics and spices instead.
