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20-Minute Instant Pot Chicken Tortilla Soup (Shredded Chicken)

Close-up of a white bowl filled with vibrant red Instant Pot Chicken Tortilla Soup, topped with shredded chicken, corn, and fresh cilantro.
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Make this flavorful chicken tortilla soup quickly using your Instant Pot. This recipe cooks chicken and builds a rich broth fast, resulting in tender, shredded chicken perfect for a weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (10 oz) can Rotel (diced tomatoes and green chilies), undrained
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup frozen corn
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro (for garnish)
  • Optional Toppings: Shredded cheese, avocado slices, sour cream, crispy tortilla strips

Instructions

  1. Set the Instant Pot to the Sauté function. Add olive oil. Once hot, add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute more until fragrant. Press Cancel.
  2. Add chicken breasts, chicken broth, diced tomatoes, Rotel, chili powder, cumin, oregano, salt, and pepper to the Instant Pot inner pot. Do not stir excessively.
  3. Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook (High Pressure) for 8 minutes.
  4. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully switch the valve to Venting for a Quick Release (QR) of any remaining pressure.
  5. Remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken.
  6. Return the shredded chicken to the Instant Pot. Stir in the frozen corn and lime juice.
  7. Set the Instant Pot to Sauté (Low) or keep warm setting for 2 minutes to heat the corn through.
  8. Ladle the soup into bowls and top with cilantro and your preferred toppings.

Notes

  • For best flavor, use low-sodium chicken broth.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup during the final Sauté step.
  • If you do not have Rotel, substitute with 1 cup of green chilies and 1/2 cup of diced bell pepper.

Nutrition

Find it online: https://savorandpin.com/instant-pot-chicken-tortilla-soup/