It’s been a long time since a kitchen appliance has really got me going. But it has finally happened. I am in love with my Instant Pot™ and I don’t think I am alone.

This magical appliance takes the place of your Crock-Pot™, rice cooker, and pressure cooker, all in one convenient package. And though I haven’t had the need recently, I have heard it also works great to sterilize baby bottles.The first Instant Pot was introduced in 2010 but it really wasn’t until a few years ago that it really got its mojo.

tortilla soup

How to make chicken tortilla soup in an Instant Pot

I love making soup in my Instant Pot. No need for hours of simmering. The beauty of the Instant Pot is the ability to dump in all of your ingredients, set the pressure, and forget it.

My Instant Pot chicken tortilla soup is the perfect hot meal for a cool fall evening. I especially enjoy this flavor-filled soup on Halloween. After an evening of trick or treating, it’s time for a warm bowl of chicken tortilla soup and, if you are of age, an adult beverage to unwind. To me, that combo is the perfect treat!

Remember to have various toppings available so folks can individually garnish their soup. I personally love the hint of anise flavor that the fennel gives this dish, but if you don’t happen to have fennel in the house, just increase the celery to one cup.

Yield: Makes 6 generous servings
Instant Pot™ Chicken Tortilla Soup

Instant Pot™ Chicken Tortilla Soup

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Deliciously-seasoned shredded chicken, hearty vegetables, and flavorful spices make my Instant Pot Chicken Tortilla Soup recipe the perfect dish to prepare on chilly fall evenings when you’re short on time!


  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 4 garlic cloves, minced
  • 2½ cups diced carrots
  • ½ cup diced fennel bulb
  • ½ cup diced celery
  • 1 (14.5-ounce) can of fired roasted tomatoes, with juice
  • 1 (4-ounce) can diced green chilies, drained
  • 2 pounds boneless skinless chicken breasts, kept whole
  • 1 (15-ounce) can black beans, drained
  • 6 cups chicken stock
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • 2 teaspoons dried cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoons chili powder
  • A pinch of chipotle powder (to taste!)
  • 1 teaspoon dried oregano
  • 1 cup drained canned corn, fresh corn kernels or thawed frozen corn kernels
  • 3 tablespoons lime juice
  • Tortilla strips
  • Grated cheddar cheese
  • Sour cream
  • Diced avocado
  • Chopped fresh cilantro
  • Thinly sliced fresh jalapeno pepper
  • Diced green onion


  1. Set the Instant Pot to the sauté function. Add olive oil to the bottom of the instant pot and add the onion. Sauté until soft, about 3 to 4 minutes.
  2. Add the garlic, carrots, fennel, celery, diced tomato with juice, drained green chilies, whole chicken breasts, drained black beans, chicken stock, salt, pepper, and spices. Stir to combine. Cover and set the Instant Pot to pressure cook on high for 14 minutes.
  3. After 14 minutes, manually let the pressure out, covering the steam with a kitchen towel.
  4. Using kitchen tongs, remove the chicken breasts and place on a cutting board. Using two forks, shred the chicken and add back to the soup. Add the corn kernels and the lime juice. Taste and adjust salt and pepper as needed. Serve with the suggested garnishes.
Did you make this recipe?
Tag @blameitonbiscotti on instagram and hashtag it # fallrecipe
October 22, 2021 — Mary DiSomma