Are you looking for dump and go Instant Pot recipes? I’ve got a delicious, low-maintenance recipe that you’ll love… and it’s completely prepped and cooked in about 25 minutes (including time to reach pressure)! This easy Instant Pot chicken tortilla soup is a super hands-off Instant Pot version of my favorite Allrecipes Six Can Tortilla Soup recipe that we love making for camping trips. Feel free to customize this Instant Pot tortilla soup recipe with more of your favorite tortilla soup toppings, like diced avocado, sour cream, cilantro, diced red onion, etc. My rule of thumb with this soup is that if a topping is good on a taco, it’s also good on top of this soup. I developed this dump and go Instant Pot recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my Dump-and-Go Instant Pot Tortilla Soup recipe on Allrecipes here, or keep reading for the full recipe, plus step-by-step photos and instructions.
More Instant Pot soup recipes like this easy Instant Pot chicken tortilla soup
If you’re looking for more dump and go Instant Pot recipes and easy one-pot soups, check out these other delicious recipes:
- Dump-and-Start Instant Pot Chicken and Rice Soup
- Easy Instant Pot Wonton Soup
- Instant Pot Cheesy Potato Soup recipe
- Instant Pot Gnocchi Zuppa Toscana
- Instant Pot Asopao de Pollo (Puerto Rican-Style Chicken and Rice Stew)
what you need to make this Instant Pot tortilla soup recipe
Here are the ingredients you’ll need to make this dump and go Instant Pot soup recipe:
- 2 (14.5-ounce) cans chicken broth
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 2 (5-ounce) cans chicken breast chunks, drained*
- 1 (10-ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- ½ teaspoon chili powder
- ½ teaspoon seasoning salt
- ½ teaspoon garlic powder
- 1 (3.5-ounce) package tortilla strips, for garnish
- 2 tablespoons shredded Mexican cheese blend, or to taste
- Optional: More of your favorite tortilla soup toppings, like diced avocado, sour cream, cilantro, diced red onion, etc. My rule of thumb with this easy Instant Pot chicken tortilla soup is that if a topping is good on a taco, it’s also good on top of this soup.
*Chicken Substitution Tips: If you prefer not to use canned chicken in this Instant Pot tortilla soup recipe, you can substitute shredded rotisserie chicken meat, or 1 pound raw boneless, skinless chicken breasts or chicken thighs. If using raw chicken, cut the boneless chicken pieces into thirds before adding to the pot. Increase the pressure cooking time to 7 minutes. After the pressure has been released, open the lid and remove the chicken from the pot with tongs and set on a plate. Use two forks to shred the chicken, then return to the pot.
How to make this dump and go Instant Pot recipe
To make this dump and go Instant Pot tortilla soup, pour the chicken broth, corn, black beans, chunk chicken, tomatoes with green chilies (with their juices), chili powder, seasoning salt, and garlic powder together in a multi-functional pressure cooker (such as Instant Pot®) and stir to combine.
Close and lock the lid. Set the cooking time to 5 minutes at high/normal pressure. It will take 10 to 15 minutes for pressure to build before the pressure cooking time starts.
After the pressure cooking time ends, release the pressure carefully using the quick-release method according to the manufacturer’s instructions. Unlock and carefully open the lid.
Ladle the easy Instant Pot chicken tortilla soup into serving bowls and top with tortilla strips and shredded cheese (to taste). As I said earlier, you can also customize this with more of your favorite tortilla soup toppings (such as diced avocado, sour cream, cilantro, diced red onion, etc.). My rule of thumb with this Instant Pot tortilla soup recipe is that if a topping is good on a taco, it’s also good on top of this soup.
Here’s the full Dump-and-Go Instant Pot Tortilla Soup recipe (plus substitution tips for the chicken)! Enjoy!
Dump-and-Go Instant Pot Tortilla Soup
This easy Instant Pot chicken tortilla soup is a super hands-off Instant Pot version of my favorite Allrecipes Six Can Tortilla Soup recipe. Feel free to customize this Instant Pot tortilla soup recipe with more of your favorite tortilla soup toppings, like diced avocado, sour cream, cilantro, diced red onion, etc. My rule of thumb with this soup is that if a topping is good on a taco, it's also good on top of this soup.
Ingredients
- 2 (14.5-ounce) cans chicken broth
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 2 (5-ounce) cans chicken breast chunks, drained
- 1 (10-ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- ½ teaspoon chili powder
- ½ teaspoon seasoning salt
- ½ teaspoon garlic powder
- 1 (3.5-ounce) package tortilla strips, for garnish
- 2 tablespoons shredded Mexican cheese blend, or to taste
Instructions
- Pour chicken broth, corn, black beans, chunk chicken, tomatoes with green chilies (with their juices), chili powder, seasoning salt, and garlic powder together in a multi-functional pressure cooker (such as Instant Pot®); stir to combine.
- Close and lock the lid. Set the cooking time to 5 minutes at high/normal pressure. It will take 10 to 15 minutes for pressure to build before the pressure cooking time starts.
- After the pressure cooking time ends, release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and carefully open the lid.
- Ladle the soup into serving bowls and top with tortilla strips, and shredded cheese, to taste.
Notes
If you prefer not to use canned chicken, you can substitute shredded rotisserie chicken meat, or 1 pound of raw boneless, skinless chicken breasts or chicken thighs. If using raw chicken, cut the boneless chicken pieces into thirds before adding to the pot. Increase the pressure cooking time to 7 minutes. After the pressure has been released, open the lid and remove the chicken from the pot with tongs and set on a plate. Use two forks to shred the chicken, then return to the pot.
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