Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

The pressure cooker makes quick and easy work of ultra tasty Chicken Tortilla Soup.
Course Soup
Cuisine American
Keyword chicken tortilla soup, Instant Pot, pressure cooker
Prep Time 15 minutes
Cook Time 15 minutes
Pressure time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 405kcal
Author Karen Gibson


for the soup

  • 1 tablespoon olive oil
  • 1/2 sweet onion diced
  • 1 cup diced celery
  • 1 red bell pepper diced
  • 1 poblano pepper diced
  • 2 Hatch chiles diced
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1 heaping tablespoon corn masa flour or all-purpose flour
  • 15 ounce can black beans drained and rinsed
  • 10 ounces frozen corn, or canned corn
  • 12-16 ounces cooked chicken, shredded
  • 10 ounce can red enchilada sauce
  • 8 ounce can tomato sauce
  • 1 can Rotel tomatoes with green chilis
  • 3 cups chicken broth or stock

Cheese sauce, optional

  • 1 tablespoon lime juice, 1/2 lime
  • for the optional cheese sauce
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup half and half
  • 2 cups grated cheese (I used both fontina and chipotle jack)
  • 1 teaspoon Worcestershire sauce

suggested toppings:

  • chopped cilantro
  • sour cream
  • green onions
  • tortilla strips


for the soup

  • Press the Saute button on the Instant Pot. If your model lets you adjust the heat (try the Adjust button), turn heat to low. Add the olive oil, and heat until shimmering.
  • Add the onions, celery, and the peppers/chiles. Stir well and let soften, about 8 minutes. Add the garlic and stir. Turn off the unit.
  • Sprinkle the spices and flour over the vegetables, and mix well.
  • Layer the beans, corn, and chicken over the vegetables.
  • Pour the enchilada sauce and tomato products over the top. Do not stir.
  • Top with the chicken broth.
  • Secure the lid on the pot and set the vent to Seal.
  • Use Manual pressure set to 5 minutes.

make the cheese sauce (if using)

  • In a small sauce pan, melt the butter over medium heat. Stir in the flour with a spatula to create a paste (roux). Let the paste cook until golden.
  • Stir in about a third of the dairy. It will be lumpy at first, but will soon smooth out and begin to thicken.
  • Stir in another third of the dairy, until smooth. Add the remaining dairy, and continue stirring until the sauce clings to the spatula.
  • Tip in the cheese and stir until melted and smooth. Season with the Worcestershire sauce. Set aside.

finish the soup:

  • When the cooking has completed, allow to naturally release for 10 minutes. Cover the vent and valve with a damp towel, and quick release to vent the remaining steam.
  • Carefully open the lid, being mindful of the drips.
  • Add the shredded chicken and the lime juice, and stir the soup well. Let cool for 5 minutes.
  • If using the cheese sauce: Pour a ladle of the soup into the cheese sauce and stir to mix well (this tempers the sauce). Then pour the cheese sauce into the soup, stirring thoroughly. Taste, and add salt if necessary.
  • Ladle the soup into bowls and garnish with toppings.


To use 2 uncooked chicken breasts instead of pre-cooked: Lay the chicken in a single layer on top of the beans and veggies. Pour the tomato products on top, and proceed with the layering in the instructions. Use manual high pressure of 7 minutes instead of 5 (same release time). Remove the cooked chicken from the soup, shred, then return to pot, and continue with the cheese sauce, if using.


Calories: 405kcal