Instant Pot Chicken Tortilla Soup Recipe

Easy Instant Pot Chicken Tortilla Soup

The BEST Instant Pot Chicken Tortilla Soup recipe for an easy family dinner! Topped with avocado, cheese and tortilla strips, it’s a fast meal to cook.
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Course: Main Course
Cuisine: Mexican
Keyword: chicken, dinner, instant pot, soup
Prep Time: 10 minutes
Cook Time: 7 minutes
Preheat Pressure Cooker: 7 minutes
Total Time: 24 minutes
Servings: 6
Calories: 87kcal
Author: Amy Locurto

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3/4 cup diced onion
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 2 tablespoons taco seasoning
  • 2-3 boneless skinless chicken breasts
  • 5 cups chicken broth
  • 1 tablespoon steak sauce
  • 1/2 teaspoon Worcestershire sauce
  • 3 tablespoons fresh cilantro chopped
  • 1/2 lime - Juice of lime only
  • 1 can pinto beans drained and rinsed

Garnish

  • 2 avocados sliced
  • 2 cups pepper jack and cheddar cheese
  • 2 cups tortilla strips
  • cilantro
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Instructions

  • Press the sauté button on and place the onions, chili powder, cumin and taco seasonings into the pot.
  • Sauté for about a minute then add the chicken breasts to the pot with tongs. Sauté another minute, then turn over the chicken breasts and sauté another minute.
  • Press the warm button.
  • Add a small amount of chicken broth to the pot to stir around breaking up the burnt crispy bits from the onions. Add the rest of the chicken broth.
  • Add steak sauce, Worcestershire sauce, cilantro, lime juice and pinto beans.
  • Close the Instant Pot lid and make sure your vent is shut.
  • Pressure cook for 7 minutes. (plan for 5-10 minutes for the Instant Pot to pre-heat)
  • Once the timer goes off, turn the valve from sealing to venting to release the pressure.
  • Open the lid and move chicken to another bowl or plate.
  • With 2 forks, shred the chicken and place back into the pot. Keep on warm until ready to serve.
  • Garnish with sliced avocados, cheese and tortilla strips before serving.

Notes

Add a few dashes of cayenne pepper or chipotle powder for a spicier soup.
If chicken doesn’t cook through, add it back to the pot and pressure cook for another 3 minutes
Crockpot Directions:
Combine ingredients into a slow cooker. Cover and cook on low for 5-6 hours until chicken is cooked and falling apart.
 

Nutrition

Calories: 87kcal | Carbohydrates: 4g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 878mg | Potassium: 333mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 16mg | Calcium: 18mg | Iron: 1mg
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