Enjoy a comforting bowl of creamy chicken tortilla soup made easily in your Instant Pot, perfect for a family meal.

Creamy Instant Pot Chicken Tortilla Soup 16

This one-pot recipe is packed with flavor and comes together quickly, making it an ideal choice for busy weeknights or a cozy weekend lunch.

Discover the details on how to create this delicious and satisfying soup with minimal effort and maximum taste. It’s a recipe that delivers on both convenience and incredible flavor, sure to become a family favorite.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This Creamy Instant Pot Chicken Tortilla Soup is a true game-changer for anyone looking for a hearty, flavorful meal without spending hours in the kitchen. It’s perfect for busy parents, individuals seeking simple yet delicious dinner solutions, or anyone who appreciates the magic of an Instant Pot. The beauty of this recipe lies in its one-pot nature, meaning less cleanup and more time to enjoy your meal. It’s comforting and satisfying, making it an excellent choice for a chilly evening, a quick lunch, or even a casual gathering with friends. The creamy texture combined with the vibrant flavors of classic tortilla soup creates a dish that appeals to almost everyone, even picky eaters.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this creamy Instant Pot chicken tortilla soup is straightforward. Most items are pantry staples or easily found at any grocery store, ensuring a stress-free shopping experience.

INGREDIENTS:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs
1 cup chopped yellow onion
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (4-ounce) can chopped green chiles, undrained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
4 cups chicken broth
1/2 cup heavy cream
1/4 cup chopped fresh cilantro, plus more for garnish
Salt and black pepper to taste
Toppings: shredded cheddar cheese, tortilla strips, avocado slices, sour cream or Greek yogurt

For the chicken, you can use either boneless, skinless chicken breasts or thighs. Thighs tend to be more forgiving and stay moister, but breasts work perfectly well too. If you don’t have fresh garlic, a teaspoon of garlic powder can be used in a pinch, though fresh is always preferred for flavor. Feel free to use fire-roasted diced tomatoes for an extra layer of smoky flavor. If you prefer a bit more heat, a pinch of cayenne pepper can be added with the other spices. For a dairy-free option, coconut cream can be substituted for heavy cream, though it will alter the flavor profile slightly.

Time Needed From Start To Finish

This recipe is designed for speed and convenience, making it ideal for those busy weeknights.

Preparation Time: 15 minutes
Active Cooking Time: 15 minutes (plus Instant Pot pressurizing and depressurizing)
Total Time: Approximately 35-40 minutes

The Instant Pot significantly cuts down on the cooking time, allowing you to have a delicious, homemade meal on the table in under an hour.

How To Make It Step By Step With Visual Cues

Creating this creamy chicken tortilla soup in your Instant Pot is incredibly simple. Follow these steps for a perfect bowl every time.

Sauté the Aromatics: Set your Instant Pot to the “Sauté” function. Add the olive oil. Once hot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add Chicken and Spices: Stir in the chicken pieces, chili powder, cumin, and smoked paprika. Cook for 2-3 minutes, stirring occasionally, until the chicken is lightly browned on all sides. This helps to build a rich flavor base.
Incorporate Remaining Ingredients (Except Cream and Cilantro): Pour in the chicken broth, then add the diced tomatoes (undrained), rinsed black beans, drained corn, and chopped green chiles. Do not stir after adding the broth and other ingredients; this helps prevent a “burn” notice on some Instant Pot models.
Pressure Cook: Secure the lid on your Instant Pot and make sure the vent is sealed. Select the “Manual” or “Pressure Cook” setting on high pressure for 10 minutes.
Release Pressure and Shred Chicken: Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure. Open the lid. Carefully remove the chicken breasts from the pot and shred them using two forks on a cutting board.
Finish with Cream and Cilantro: Return the shredded chicken to the pot. Stir in the heavy cream and fresh cilantro. Taste and season with salt and black pepper as needed.
Serve Hot and Garnish: Ladle the creamy chicken tortilla soup into bowls. Top with your favorite garnishes such as shredded cheddar cheese, crispy tortilla strips, fresh avocado slices, and a dollop of sour cream or Greek yogurt.

Easy Variations And Serving Ideas That Fit Real Life

This creamy Instant Pot chicken tortilla soup is wonderfully versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can serve the soup with a side of plain tortilla chips for dipping, or offer mild cheese and a small dollop of sour cream as toppings. If you have a family member who prefers less spice, simply reduce the amount of chili powder.

To make it a heartier meal, consider adding a cup of cooked rice or quinoa directly into the soup during the last step. For a party or buffet, set up a “tortilla soup bar” with a variety of toppings: in addition to the standard cheese, avocado, and sour cream, offer pickled jalapeños, crumbled cotija cheese, a squeeze of fresh lime juice, and different types of tortilla strips (baked or fried). You can also serve it with warm cornbread or a simple green salad for a complete meal. For a vegetarian option, omit the chicken and use vegetable broth, adding extra beans or bell peppers for bulk.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Here’s how to ensure your creamy Instant Pot chicken tortilla soup turns out perfectly every time:

Forgetting to Deglaze: After sautéing the onions and chicken, some browned bits might stick to the bottom of the pot. If you don’t scrape these up with a wooden spoon and a splash of broth before pressure cooking, you might get a “burn” notice. Always make sure the bottom of the pot is clean before sealing.
Stirring After Adding Broth: When adding the chicken broth and other ingredients before pressure cooking, avoid stirring everything together. Layering the ingredients, with the broth on the bottom, helps prevent denser ingredients from settling and potentially scorching, which can trigger the “burn” notice.
Overcooking the Chicken: While the Instant Pot is forgiving, cooking the chicken for too long under pressure can make it dry. The 10-minute high-pressure cooking time is ideal for boneless chicken breasts or thighs, ensuring they are cooked through and easy to shred without becoming tough.
Adding Dairy Too Soon: Heavy cream should always be added *after* the pressure cooking cycle is complete. Adding dairy products before pressure cooking can cause them to curdle or separate under high heat and pressure, ruining the creamy texture.
Not Rinsing Black Beans: Canned black beans often have a thick, starchy liquid that can affect the soup’s flavor and texture. Rinsing and draining them thoroughly before adding them to the pot ensures a cleaner taste.

How To Store It And Make It Ahead Without Ruining Texture

This creamy Instant Pot chicken tortilla soup is excellent for meal prepping and stores beautifully.

Storage: Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days. For longer storage, the soup freezes well for up to 3 months. If freezing, you might notice a slight change in the texture of the cream upon thawing and reheating, but it will still be delicious. To minimize this, you can opt to add the heavy cream only when reheating individual portions.

Reheating: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions in 1-minute intervals, stirring in between. If the soup has thickened too much in the refrigerator, you can add a splash of chicken broth or water to achieve your desired consistency.

Make Ahead: You can prepare the soup up to the point of adding the heavy cream and cilantro. Store this base in the refrigerator for a few days. When ready to serve, reheat the base and then stir in the cream and fresh cilantro. This method ensures the freshest, creamiest texture for your soup.

Questions People Always Ask Before Making This Recipe

Can I use frozen chicken breasts?

Yes, you can use frozen boneless, skinless chicken breasts. You will

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.