Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup is loaded with spicy flavors and tender shredded chicken. It's ready in under 30 minutes and tastes great as leftovers the next day. Your family will thank you for this one! {gluten free}

4.94 from 65 votes

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Course: Dinner

Cuisine: American

Diet: Gluten Free

Keyword: instant pot chicken tortilla soup

Prep Time: 10

Cook Time: 17

Total Time: 27

Servings:

Calories: 105kcal

Ingredients

1 15 oz can Harris Teeter Organic Black Beans, rinsed
1 15 oz can Harris Teeter Organic Corn
1 14.5 oz can Harris Teeter Organic Fire Roasted Tomatoes
1 32 oz box Harris Teeter Organic Chicken Broth
1 onion, diced
3 cloves garlic, diced
3 teaspoon chili powder
3 teaspoon cumin
1 teaspoon paprika
1 lb boneless, skinless chicken breast
1 teaspoon salt
½ teaspoon pepper
¼ cup chopped cilantro
cheese, sour cream, avocado (optional)

Instructions

Turn Instant Pot to saute and add a drizzle of olive oil. Add diced onion and garlic and saute for three minutes.
Turn Instant Pot off and add all other ingredients including whole chicken breasts. Give it a stir and turn pot to High and set timer for 7 minutes. Place the lid on and lock it.
Let the pressure release naturally for 12 minutes or so then carefully remove lid. Remove chicken breasts to a cutting board and shred with two forks. Return to pot.
Stir soup and add more salt and pepper if necessary.
Serve with chopped cilantro, shredded cheddar cheese, sour cream, tortilla chips and diced avocado.

Notes

Nutrition facts do not include toppings.

Nutrition

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