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Instant Pot Chicken Tortilla Soup

This Instant Pot Tortilla Soup is THE BEST and can be made with fresh or rock-solid frozen chicken breasts for an easy flavor-packed dinner! This Instant Pot Tortilla Soup is THE BEST and can be made with fresh or rock-solid frozen chicken breasts for an easy flavor-packed dinner! 
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Course dairy free, Dinner, Gluten-Free, healthy, Lunch, Meal Prep
Cuisine Mexican
Keyword chicken tortilla soup, easy dinner, enchilada soup, frozen chicken breast, instant pot chicken tortilla soup, instant pot recipes, taco soup, tortilla soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 332kcal
Author Kelli Shallal MPH RD

Equipment

  • Instant Pot/Pressure Cooker

Ingredients

  • 2 lbs chicken breast frozen or fresh
  • 4 cups chicken broth
  • 16 ounces red enchilada sauce
  • 2 cans canned fire-roasted diced tomato
  • 4 ounces canned fire-roasted green chiles
  • 2 cans no salt added canned black beans rinsed
  • 1 white onion chopped
  • 2 cloves garlic minced
  • 1 jalapeno chopped, de-seeded, deveined
  • 3 green onion sliced for garnish
  • 8 corn tortillas
  • cooking spray
  • 2 avocados, chopped optional topping
  • 1 cup cilantro, chopped optional topping
  • 1 cup sour cream optional topping, omit for dairy-free
  • 1 cup Mexican cheese optional topping, omit for dairy-free

Instructions

  • Place chicken breast on the bottom of the instant pot. Now add chicken broth, enchilada sauce, ONE CAN fire-roasted diced tomatoes, onion, green chile, ONE CAN black beans, garlic, and jalapeno. DO NOT EXCEED THE PC MAX LINE. You should have one can of tomatoes and one can of black beans we will add later.
  • Replace lid on the instant pot and set the valve to sealing. Set the Instant Pot to pressure cook for 20 minutes. It will take 15-20 minutes too come to pressure because the instant pot is so full, then it will cook for 20 minutes.
  • Preheat oven to 400F and line a baking sheet with parchment paper. Spray the paper with cooking spray. Cut the corn tortillas into 1/4 inch strips and spread out evenly over the baking sheet, then spray with cooking spray. Bake for 10 minutes, shake to mix up and bake an additional 5 minutes. Check on the tortilla strips often, depending on climate, oven, etc they may cook faster or slower and you don't want to burn them! Bake until your desired crispy level is achieved!
  • Once the 20 minutes are up, the instant pot will switch to warm. If I used frozen chicken breasts I like to let it naturally release for 15-20 minutes (aka don't touch anything) just to make sure my chicken is nice and tender before switching the valve to venting to quick release. If using fresh chicken, go ahead and switch that valve to venting to quick release. Make sure to follow best practices as outlined in your IP manual, steer clear of the steam etc.
  • Open the instant pot lid. Remove the chicken breast and shred it with two forks, replace shredded chicken into the instant pot. Add in the remaining cans of tomatoes and black beans. I do this for TWO reasons. First, because you can't add them before or you'll exceed the PC max line. Second, because stirring this in helps cool down the soup while adding more yummy ingredients.
  • Serve garnished with green onions, cilantro, sour cream, avocado, and cheese.

Notes

Freezer Instructions:  Once it cools you can freeze this soup in individual containers to have any time!  Microwave from defrosted or still frozen, make sure it reaches an internal temperature of 165F

Nutrition

Calories: 332kcal | Carbohydrates: 39g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1281mg | Potassium: 832mg | Fiber: 9g | Sugar: 7g | Vitamin A: 905IU | Vitamin C: 22mg | Calcium: 94mg | Iron: 3mg