Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup in a square white bowl

5 from 1 reviews

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




  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.


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. 

Keywords: instant pot chicken dinner, instant pot soup, instant pot chicken recipe