Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

  • Author: Jenne Kopalek
  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 Minutes
  • Yield: 4 to 6 Servings 1x


Instant Pot Chicken Tortilla soup made with corn, black beans, fresh tomatoes, and more. This recipe is a for a 6 quart instant pot.



  • 1 lb boneless, skinless chicken breast
  • 1 cup corn
  • 1 cup black beans
  • 2 cups hot house tomatoes
  • 2 tablespoons cumin
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 2 teaspoons garlic
  • 32 oz chicken broth
  • 4 1/2 cups water
  • 1 cup cilantro
  • 1/3 cup avocado


  1. Add corn, black beans, and tomatoes to the instant pot.
  2. Place frozen chicken on top. Top with cumin, paprika, garlic, and cayenne pepper.
  3. Pour in chicken broth and water. Place lid on instant pot.
  4. Set seal valve to closed. Set to high pressure for 20 minutes. When the instant pot stops counting release pressure.
  5. Add in salt and cilantro. Stir well.
  6. Serve in bowl topped with avocado.


This recipe is for a 6 quart instant pot. It can be made in a 8 quart pot but I suggest a little more of everything especially vegetables and water. We serve these with fresh tortillas. Can be topped with cheese and sour cream.

  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Mexican

Keywords: Instant Pot Chicken Tortilla Soup

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