Instant Pot Chicken Tortilla Soup

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Last Updated on March 21, 2020

This hearty and nourishing Instant Pot Chicken Tortilla Soup recipe is so easy to make. This recipe is gluten-free using corn tortillas.

Highlights

• Prep time for this tortilla soup is only 15 minutes.
• The entire recipe will be on the table in under an hour.
• Freshly bakes tortilla strips add flavor, are healthier than fried strips and only take 15 minutes to make.
• Make early in the week and reheat for lunch or an easy dinner later in the week.

Instructions

Step One

Preheat your oven to 350° so you can cook the tortilla strips while you prep the remaining ingredients.

Step Two

Toss them on a baking sheet and coat with cooking spray. Bake for about 15 minutes.

Step Three

Set the Instant Pot to sauté and add the oil, onion, garlic, chili powder, and ground cumin. Cook about 3 minutes to soften the onion.

Step Four

Without stirring, add the chicken, beans and corn and process at high pressure for 10 minutes and then allow for a 10-minute natural release.

Step Five

Remove the chicken to a cutting board and shred it with a fork.
Add the chicken back in along with the lime juice.

Step Six

Serve immediately topped with a few baked tortilla strips.

Be sure to see the printable recipe card at the end of this post for the full recipe.

Top Tips

• Stack and slice several tortillas at once to save yourself time.
• Store unused tortilla strips in an airtight container.
• Add fresh tortilla strips to reheated soup or use any leftovers to add extra crunch to a salad.
• Instead of shredding the chicken with a fork, toss all of it in the bowl of your stand mixer and give it a quick spin with the paddle attachment for easy shredded chicken.
• Store leftovers in the fridge for up to four days. Leave off the tortilla chips if you plan to freeze this recipe.

Other Recipes You Might Like

• Instant Pot Chicken & Sweet Potato dinner (Whole30, paleo)
• Instant Pot Chicken Soup with Rice
• Instant Pot Coconut Chicken (keto, paleo, Whole30)
• Instant Pot Chicken Noodle Soup (gluten-free)
• Instant Pot Peanut Butter Chicken & Rice

Here is the printable recipe:

Instant Pot Chicken Tortilla Soup

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★★★★★ 5 from 1 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 6 1x
• Category: Soup
• Method: Instant Pot pressure cooker
• Cuisine: Gluten-free, healthy

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Description

This hearty and nourishing Instant Pot Chicken Tortilla Soup recipe is so easy to make. This recipe is gluten-free using corn tortillas.

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Ingredients

• 4 corn tortillas, sliced into strips
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 4 cups low-sodium chicken broth
• 1.25 pounds boneless, skinless chicken breasts (about 3 pieces)
• 1 14.5-ounce can black beans, rinsed and drained
• 1 16-ounce bag of frozen corn kernels
• 1 lime, juiced

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Instructions

1. Preheat your oven to 350F. Line a baking sheet with parchment paper and spray with non-stick cooking spray. 
2. Spread the tortillas strips on the baking sheet and bake for 15 minutes, tossing once halfway to prevent burning. 
3. While the tortilla strips are baking, drizzle the olive oil into the Instant Pot bowl and press the Sauté button. Let the oil heat up for about 2 minutes. 
4. Add the onion, garlic, chili powder, and ground cumin, and cook for 3 minutes so the vegetables start to soften. 
5. Cancel the Sauté function and pour in the broth. Add the chicken, black beans, and corn kernels, but don’t stir. 
6. Lock on the lid, select the Pressure Cook function, and adjust to high pressure for 10 minutes. Make sure the steam valve is set in the “Sealing” position.
7. When the cooking time is up, let the pressure come down naturally for 10 minutes, then quick-release any remaining pressure.
8. Remove the lid and use a slotted spoon to transfer the chicken to a cutting board. Use two forks to shred the chicken. Add the chicken back to the pot.
9. Stir in the lime juice and serve immediately with the baked tortilla strips on top, or cover and refrigerate for up to 4 days.

Notes

You can freeze the cooked soup (without the tortilla chips) in an air-tight container for up to 2 months. Add the chips until you are ready to serve. 

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