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Hearty yet quick and easy 30-minute Instant Pot chicken tortilla soup is on consent rotation in our fall and winter menu.  Easy freezer instructions for leftovers so you can cook once and enjoy multiple times. 

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Instant Pot Chicken Tortilla Soup 

This recipe is converted from a crockpot recipe I’ve made for over 10 years. Chicken Tortilla Soup is the perfect recipe to convert from crockpot to Instant Pot because it doesn’t require any changes to the recipe. The outcome is a phenomenal meal made in a fraction of the time.


I love using the Instant Pot for all of my favorite fall soup and chili recipes like this Tex-Mex Chicken Stew but it can do so much more! Making pasta like Cheese Tortellini with Chicken or Stuffed Bell Peppers with Quinoa and Sausage.  My Instant Pot really is the most versatile kitchen appliance I own.

Instant Pot Chicken Tortilla Soup
Yield: 6-8

Instant Pot Chicken Tortilla Soup

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

30-minute chicken tortilla soup, a classic Mexican soup.


  • 1 1/2 lbs. Chicken (boneless, skinless, fresh, or frozen)
  • 2 Tbsp. minced garlic
  • 2 14.5-oz cans chicken broth or 1-quart jar of homemade chicken stock.
  • 1 14.5-oz can stewed tomatoes or 1 pint of canned tomatoes
  • 1 cup of mild or medium salsa
  • 1 cup chopped cilantro
  • 1 Tbsp. ground cumin
  • 1Tbsp. onion powder
  • 1 Tbsp. medium chili powder
  • 1 cup or more shredded Monterey Jack cheese
  • Sour cream
  • Tortilla Chips
  • Avocado


  1. Combine all the ingredients except the cheese, sour cream, tortilla chips, and avocado in the Instant Pot.
  2. Place the lid on and vent turned to the sealing position.
  3. Set the instant pot for manual, high pressure for 12 minutes.
  4. Ladle hot soup into bowls and serve with shredded cheese and a dollop of sour cream.
  5. Top with tortilla strips or broken up chips and diced avocado.


This recipe can be made using frozen or thawed chicken breast or by precooking and shredding a whole bone-in chicken in the instant pot. Precooking a whole bone-in chicken in the Instant Pot makes for an even faster weeknight meal. If using precooked chicken the cook time can be reduced to 9 minutes.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 503Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 131mgSodium: 1348mgCarbohydrates: 23gFiber: 6gSugar: 10gProtein: 40g

Nutrition information is an estimate.

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