This Instant Pot chicken tortilla soup is the perfect combination of spicy and cozy, with chunks of chicken breast, smoky spices, fire-roasted tomatoes, and poblano chiles, you’re going to love it!
There’s nothing better than a warm and hearty soup that takes no time at all to whip together! (Have you seen my Chicken and Chard Tortilla Soup? I can’t get enough!)
This Instant Pot chicken tortilla soup is full of protein-packed chicken breast, warm spices like chili powder, cumin, smoked paprika, fire-roasted tomatoes, and earthy poblanos.
Using the Instant Pot makes it so easy to infuse all of the delicious flavors of the soup together, without having to fuss for hours.
Whether you’re in the mood for a hearty lunch or a comforting dinner, you’re going to love this Instant Pot chicken tortilla soup!
Ingredients for Instant Pot Chicken Tortilla Soup
- Olive oil – This is our fat of choice to help us add richness to the soup.
- Yellow onion and garlic – These are classic additions that will add earthiness.
- Poblano peppers – Poblano peppers will add a little spice to the soup.
- Spices – Chili powder, ground cumin, and smoked paprika will all add different levels of smokiness and savoriness.
- Chicken stock – Feel free to use your favorite store-bought or homemade varieties.
- Fire-roasted tomatoes – Fire-roasted tomatoes will add extra smokiness to the soup.
- Black beans – Black beans are creamy and nutty.
- Boneless skinless chicken breasts – Cooked along with the broth, these chicken breasts will become tender and juicy!
What are poblano peppers?
Poblano peppers are mild chili pepper that originated in Mexico.
Their level of spiciness is somewhere between a banana pepper and a jalapeño.
You can find poblano peppers in most major grocery stores’ produce sections.
Toppings
Arguably the most important part of any great soup is the toppings!
Here are some delicious toppings that would pair beautifully with this Instant Pot chicken tortilla soup:
- Tortilla strips
- Cheeses (queso fresco, shredded pepper jack, shredded cheddar)
- Sour cream
- Sliced green onion
- Fresh cilantro
Freeze for later
This Instant Pot chicken tortilla soup freezes wonderfully!
Just make as directed (but hold off on the toppings,) and cool completely before dividing into freezer-safe containers.
This soup can be frozen for up to 3 months!
To reheat, simply thaw overnight in the refrigerator, place in a microwave-safe bowl, and heat for 2-3 minutes or until heated thoroughly, and then add your fresh toppings!
What is an Instant Pot?
An Instant Pot is an electric multi-cooker that can be used to sauté, as a slow cooker, and of course, pressure cook.
There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.
They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.
Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!
What is the difference between an Instant Pot and an electric pressure cooker?
Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.
I have also used the crockpot version electric pressure cooker with equally delicious results.
This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.
What is the difference between natural release and quick release?
When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.
Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.
Since the pressure cooker will be slowly losing pressure you do not have to do anything; it will eventually lose all its pressure and the lid will unlock.
When a recipe calls for quick release, this means you will manually be letting the pressure out of the Instant Pot.
You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.
This will then immediately unlock the lid and the food can be served.
Storage and leftovers
Cool soup completely before storing it in the refrigerator. There, it will keep for up to 3 days.
To reheat, simply place in a microwave-safe container and heat for 2-3 minutes or until heated thoroughly.
More soup recipes
- Need something vegan? Try my Vegan Lentil Chili
- Want something Thai-inspired? Try my Green Curry Chicken Noodle Soup
- Can’t get enough of your Instant Pot? Try my Instant Pot Butternut Squash Soup
- Looking for something hearty and filling? Try my Turkey Pumpkin Chili
Instant Pot Chicken Tortilla Soup
This Instant Pot chicken tortilla soup is the perfect combination of spicy and cozy, with chunks of chicken breast, smoky spices, fire-roasted tomatoes, and poblano chiles, you’re going to love it!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 poblano pepper, diced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 3 cups chicken broth
- 1 (15 ounce) can fire roasted tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 pound boneless, skinless chicken breasts
Instructions
- Heat the Instant Pot using the Sauté function. Add the olive oil, diced onion, and diced poblano. Cook, stirring occasionally until the onions are soft and translucent-- about 4 minutes.
- Next add the garlic, chili powder, cumin, paprika, and oregano. Stir and cook for an additional minute.
- Add the chicken broth, roasted tomatoes, black beans, and chicken breasts. Stir gently.
- Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook- Manual for 12 minutes.
- Once the Instant Pot has finished cooking, allow the pressure to release naturally for 5 minutes. Then, turn the valve to the “venting position” to release any additional pressure.
- Remove the chicken and shred or slice it. Return it to the pot and stir to combine.
- Serve the soup, garnished with your choice of toppings. Store any leftover soup in an airtight container in the fridge for up to three days.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 210Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 67mgSodium: 727mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 27g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
