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Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is a serious lifesaver in my house! This is one of those 6 pm, everyone is starving, 30 minute dinner miracles. I almost always have all of the ingredients on hand and it ensures that we get a yummy healthy dinner even when we’re pressed for time.

I know I’m not the only one who has hectic days where you just feel like you aren’t going to be able to get dinner fixed. This recipe is for you. It’s so simple to make that most of the ingredients are going to be in your pantry and who does not love that?

Soups are great for any occasion and I especially love making this on a cold day because it will warm you right up. The other thing that I love about this recipe is that you can make it in your Instant Pot and that honestly really makes this recipe easy. All you have to do is gather all of your ingredients and toss them in your Instant Pot. Once you’ve turned your Instant Pot on it only takes about 30 minutes. That is a quick meal.

Everyone will approve of this yummy soup. My family loves it and will ask me all the time to make it. Another amazing thing about this soup is that it tastes just as good heated up as it does when you first make it. To me, that is a total win.

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If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love see what you are cooking up in your kitchen!

Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

5 from 6 votes

Instant Pot Chicken Tortilla Soup

Print Recipe


  • 2 6-8ozFrozen Chicken Breasts
  • 2 cups Black Beans cooked, rinsed and drained
  • 2 cups Frozen Organic Corn
  • 1 large Onion diced
  • 1 Red Bell Pepper diced
  • 6 oz Organic Tomato Paste
  • 32 oz Homemade Vegetable Stock
  • 1/2 cup Pickled Jalapeños diced in their juice
  • 1/4 cup Taco Seasoning


  • Place all ingredients in the Instant Pot.
  • Using the display panel select the MANUAL function. Use the +/- buttons and program pot for 15 minutes.
  • When the time is up quickly release the pressure.
  • Serve with warm tortilla strips, organic tortilla chips, fresh avocado and cilantro.
Servings: 6
Author: Brittany Williams


  1. Hi! I have just discovered your blog and am blown away!! This exactly what I’ve been looking for. Thank you!! I am wondering concerning this recipe, what do you use for taco seasoning? Do you have a recipe for your own? Thanks so much!!

  2. I have made this every single week for the past 3 weeks….My husband and I love this so much! I don’t think this will ever not be in rotation at our house ❤️

  3. Yum-O!!!! This was the first recipe we made and we were sold immediately!! Simple ingredients but the flavors just smack the back of your throat and you can’t stop eating it!! It’s perfect!!

  4. This was great and so easy to make! Absolutely delicious 😋. Hard to believe it’s good for us, too. My family of 7 gobbled it down. Thank you!

  5. I love spice in my recipes and this soup really hits the spot! My family loves it too! The kids made burrito bowls with leftovers on mixed greens#

  6. This soup was awesome!! Such great flavor and my whole family loves it! Thanks for the great tasting, easy recipes!

  7. Hi there! This looks like dinner tonight! Do I change the cook time if my chicken is not frozen and instead cubed and thawed?

  8. I made this recently and all I kept saying was, “this is so good!” My hubby, who isn’t too excited about tortilla soup, had seconds!! ( now that is something!!) This is very good and easy to make! Thanks Brittany for all your great recipes!

  9. I made this chicken tortilla soup today for lunch – it was simple, quick and delicious! Thanks for the recipe, I have already forwarded your link on to friends and will check out your other recipes 🙂

  10. If this recipe was doubled would the time still be 15 minutes? I have a 10 qt pressure cooker XL and I am trying to do your recipes for my large family. Thanks!

  11. This was amazing! I needed something quick to make for dinner and this was perfect! Total hit! I did not add the peppers but wondered if salsa would work for next time. I used a can of diced tomatoes instead too. I also added a bag of steamed cauliflower rice at the end, while I was shredding the chicken. Topped with sour cream, cheese and crushed tortilla chips and it was amazing!!

      1. Do you ever know how to make your recipes in a 3qt? I am a single individual who lives in Tiny House so have the smaller instapot.

        1. Hi Beth, You can cut the recipe right in half and use the same amount of cook time if you are using a 3 qt Instant Pot 🙂

  12. Hi! Can I use drained canned corn instead of frozen? And thawed chicken breast instead of frozen? I just received my instant pot for Christmas and have never used one before. Thank you!

  13. I personally would use less broth, maybe 8 oz, that would normally boil off just I concentrate the flavors but otherwise taste is the same.

    1. Well, I think I figured it out. Manual means to input the time myself vs. a programmed timer. At least I hope that is what it means. So here goes…my 2nd meal is in the works. 1st was a ham and bean soup, now the Chicken Tortilla Soup.

  14. A couple of doubts.. Forgive me if it sounds foolish…
    1. Can we use fresh chicken?
    2. Tomato paste and pickled jalapenos > are they store bought?
    3. How do you make vegetable stock?

  15. Hi! I just wanted to say- I never comment on ANYTHING- but this was too good not to. I’m late to the game on the insta pot, but so glad I got one and that I discovered your recipes. Full disclosure- I’ve made and tested many different versions of tortilla soup (I’m a Texan and I’m very picky when it comes to tortilla soup), all of them more complicated and a lot more work- and they just tasted “okay.” This is THE best tasting and EASIEST tortilla soup recipe I have ever made. And I just ordered your cookbook- can’t wait!! Thank you!!!

    1. You can use fresh or frozen chicken in this recipe! If the chicken does not fall apart once it is cooked you can shred it up with a fork.

      Ally-Instant Loss Team

  16. I already have some shredded chicken from a few days ago. Do I need to adjust the time if my chicken is already cooked and shredded?

  17. I just received an instant pot for Christmas and the directions are vague that come with it. You have simplified the recipes and I am so glad I found you.

  18. 5 stars
    Just made this for the first time. I’m new to your recipes, but am excited to learn more! I ended up replacing the tomatoe paste with some organic salsa because I totally forgot to get paste at the store!! Go me….anyway I noticed the quick release doesn’t quite cook the chicken enough, but my chicken was semi frozen. I left it in for a bit after and it turned out amazing!!! Thank you for your recipes and sharing your journey!

  19. This is the first recipe I made from your book and it was fantastic and easy!! It was a little spicy for us so next time I may use less of the jalapeños.

  20. 5 stars
    I’ve tried various taco soups and this was by far the best! My whole family liked it and has requested it in our weekly meal rotation. Yum! The only thing I do differently is sauté the onions first. Thanks so much!!!

    1. Awww thank you so much Elizabeth! I am so elated to hear that you and your family enjoyed my recipe! 🙂

  21. If you are using thawed chicken, canned beans and canned corn does the time need to be changed and does the vegatable stock amount still stay the same?

  22. I just put everything in and it’s cooking. Since the directions didn’t say cut up the chy before or shred after, I’m wondering how others did it?

  23. 5 stars
    Soooooo good!! Second recipe to try since I discovered you last week. My family loves it! The other recipe I tried was the spaghetti squash in the IP. Amazingly easy! I love your simple how to instructions. I even bought your new book!!

    Now what to try next?!

    1. Melissa,
      Thank you so much for reaching out and for supporting me by purchasing my book! I appreciate it so much! I am so happy to hear that you have loved the recipes you have tried so far! I can’t wait to hear what you try next!

  24. 5 stars
    This was absolutely delicious! I would use a little less stock next time i made this to make it less ‘soupy’ but everyone in my family absolutely LOVED THIS thank you for this recipe

  25. 5 stars
    We always use this exact recipe and then add a bit of corn starch to make it a little thicker!!! Everyone LOVES this recipe and i love to make it thank you so much!!!

  26. Hi there, so i used a frozen breast as the recipe says and it was still raw inside, which I discovered when I went to shred it. Was it supposed to fall apart on its own or are we supposed to shred it . Set it on simmer for 10 min to cook chicken all the way. Any suggestions?

    1. Rule of thumb for the Instant Pot for chicken breast is about 6 minutes per pound cooking time if cooking raw, and doubling that if frozen. If you used more than 2 pounds of frozen chicken breast that could have affected the chicken, as well as if your frozen chicken breasts were incredibly thick.

    1. I recommend cooking the beans first separately and then adding them to this recipe. If you cooked everything at once, everything but the beans would be drastically overcooked.

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