Save The first time I made Instant Pot Chicken Tortilla Soup, it was during a thunderstorm that had knocked out half the power in my kitchen. By some miracle, the circuit with my Instant Pot still worked, and I found myself huddled by its warm glow, chopping vegetables by flashlight. Something about the contrast between the chaos outside and the controlled, fragrant simmer inside that pot made the soup taste even better. Now whenever rain hits the windows, my mind immediately craves those comforting Mexican spices.
Last winter, my neighbor broke her ankle slipping on ice, and I found myself bringing over containers of this soup twice a week. Her teenage son, who supposedly hated soup of any kind, started texting me directly asking when the next batch was coming. When she finally healed, they invited me over for dinner and recreated the recipe as a thank you, complete with homemade tortilla strips that put mine to shame.
Ingredients
- Boneless chicken breasts or thighs: I prefer thighs for their richer flavor and forgiveness if you accidentally overcook them slightly.
- Jalapeño: Removing the seeds and ribs gives you all the flavor without overwhelming heat, but keep them in if youre feeling brave.
- Black beans: Always rinse them thoroughly unless you want your soup an unappetizing muddy color.
- Smoked paprika: This unassuming spice adds that crucial smoky depth that makes people ask what your secret ingredient is.
- Tortilla strips: Store-bought is fine, but quickly frying corn tortilla strips in hot oil until crisp makes an enormous difference to the final presentation.
Instructions
- Start with a sizzle:
- Set your Instant Pot to Sauté and add just enough oil to coat the bottom. When the display reads HOT, toss in those diced onions, minced garlic, and bell peppers, letting them dance around until they soften and become fragrant.
- Bloom your spices:
- Add the tomato paste and all those wonderful spices directly to the vegetables. This quick 60-second toast wakes up all the essential oils in the spices before the liquid goes in.
- Build your soup base:
- Add the chicken, tomatoes with their juices, beans, corn and broth, giving everything a good stir to incorporate. This is where all those flavors start getting to know each other.
- Pressure time:
- Seal that lid, make sure the valve is set to Sealing position, and set to Pressure Cook on High for exactly 10 minutes. This is your time to tidy up or just relax with a well-deserved beverage.
- The waiting game:
- Let the pressure release naturally for 5 minutes after cooking completes. Then carefully perform a quick release for any remaining pressure, standing back to avoid the steam.
- Shred and season:
- Fish out those chicken pieces and shred them with two forks until they look like pulled chicken. Return the meat to the pot and wake everything up with fresh lime juice.
- Topping time:
- Ladle your creation into bowls and let everyone customize with toppings. The contrast between the hot soup and cool toppings like avocado and sour cream makes every bite an adventure.
Save My brother-in-law, who traveled extensively through Mexico in his twenties, stopped by unexpectedly one evening when I had just made this soup. He took one spoonful, closed his eyes, and transported back to a small cantina in Oaxaca where hed sheltered from rain years ago. We ended up talking for hours over multiple bowls, and now its become our tradition whenever he visits from across the country.
Make It Your Own
This soup welcomes adaptations like an old friend welcomes conversation. For a spicier version, leave the seeds in your jalapeño or add a diced chipotle pepper with a spoonful of the adobo sauce it comes packed in. Vegetarians can skip the chicken entirely and double the beans or add cubed firm tofu in the last few minutes of cooking. I once accidentally added a cinnamon stick thinking it was a dried chili, and the subtle warmth it added was surprisingly delightful.
Pressure Cooker Wisdom
If youre new to the Instant Pot world, remember that the 10-minute cook time is somewhat deceptive. Your pot will need about 10 minutes to come to pressure before the actual cooking begins, and then theres the release time afterward. Plan accordingly, especially if hungry people are circling the kitchen like friendly sharks. The good news is that this soup actually improves if it sits in the Keep Warm mode for a while, allowing the flavors to continue mingling like guests at a particularly good party.
Serving Suggestions
While this soup is certainly hearty enough to stand alone as a complete meal, Ive discovered a few perfect companions that elevate the experience. A simple side salad with a lime vinaigrette brings freshness, while warm corn tortillas folded and dipped into the broth create perfect little flavor scoops. For entertaining, set up a toppings bar and let guests customize their bowls, creating an interactive dinner experience that sparks conversation.
- Warm the serving bowls before ladling in the soup to maintain the perfect temperature from first spoonful to last.
- If making ahead, hold the lime juice until right before serving for that crucial brightness.
- Crush some tortilla chips and sprinkle them on the bottom of each bowl before adding soup for a surprising texture contrast.
Save This soup has become more than just a recipe in my kitchen, its become a solution, a comfort, and sometimes even a peace offering. May it bring as much warmth to your home as it has to mine.
Recipe FAQ
- → Can I freeze this soup?
Yes, this soup freezes beautifully. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → Can I make this on the stovetop instead?
Absolutely. Sauté vegetables in a large pot, add remaining ingredients except toppings, and simmer covered for 30-40 minutes until chicken is cooked through. Shred and return chicken as directed.
- → How can I make this vegetarian?
Replace the chicken with extra black beans, pinto beans, or diced zucchini. Use vegetable broth instead of chicken broth. The cooking time remains the same.
- → Can I use frozen chicken breasts?
Yes, frozen chicken works well. Increase pressure cooking time to 12-15 minutes and ensure the chicken reaches 165°F internally before shredding.
- → How can I make it spicier?
Keep the jalapeño seeds, add a chopped chipotle pepper in adobo sauce, or stir in hot sauce before serving. Adjust seasonings to your heat preference.
- → What's the best way to shred the chicken?
Use two forks to pull the meat apart while it's still warm. For even faster results, place cooked chicken in a stand mixer with the paddle attachment and mix on low for 30-60 seconds.