Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

  • Author:
  • Yield: 6 1x


  • 1 lb boneless, skinless chicken breasts
  • 2 T olive oil
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 1 poblano pepper, seeded and diced
  • 1 jalepeno pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 115 oz can fire roasted diced tomatoes
  • 4 oz can diced green chiles
  • 6 c chicken stock
  • 1 1/2 tsp salt, more to taste
  • 3/4 tsp pepper
  • 1 tsp cumin
  • 2 T chili powder
  • 1/2 tsp paprika
  • 1 tsp oregano
  • Juice of 2 large limes
  • 1/2 c chopped cilantro


  • Avocado, diced
  • Cherry tomatoes, chopped
  • Jalepenos, sliced
  • Lime Wedge
  • Cilantro
  • Tortilla chips


  1. Select the saute function on your instant pot.
  2. When the screen reads ‘hot’, add oil and onion and saute for 1-2 minutes.
  3. Then add garlic, poblano pepper, jalepeno pepper, and bell peppers to the pot, and saute another 3-4 minutes.
  4. Press cancel on the instant pot.  Add chicken, chicken stock, spices, tomatoes, and chiles; give it a quick stir.
  5. Secure lid and set valve to “Sealing”.  Cook on Manual setting- high pressure for 20 minutes.
  6. When the cooking time is up, very carefully switch valve from “Sealing” to “Venting” and allow all pressure to release from the pot before opening the lid.
  7. Transfer the cooked chicken breasts to your stand mixer using the paddle attachment and slowly shred the chicken.  You can also place chicken on a cutting board and shred using two forks.
  8. Add chicken back to the pot, along with lime juice and cilantro.
  9. Serve in bowls with toppings of choice.


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