Easy Instant Pot Chicken Tortilla Soup

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  1 ½
  Tablespoon
  Olive Oil

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  1
  large
  Onion,
  finely chopped

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  1
  cup
  Celery,
  diced (approximately 2 stalks)

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  1
  cup
  Carrots,
  diced (approximately 2 medium carrots)

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  2
  Bay Leaves

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  1
  Jalapeño,
  seeded and finely diced for a mild kick (omit for no heat, or leave seeds for more spice)

• ▢
  
  5
  cloves
  Garlic,
  finely minced for maximum flavor

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  1
  (14.5 oz) can
  Fire Roasted Diced Tomatoes
  (do not drain, juice adds flavor)

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  1
  Tablespoon
  Cumin

• ▢
  
  2
  teaspoons
  Chili Powder

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  1
  teaspoon
  Coriander Powder

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  1
  teaspoon
  Smoked Paprika

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  1 ½
  teaspoons
  Kosher Salt

• ▢
  
  ½
  teaspoon
  Black Pepper

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  1
  teaspoon
  Mexican Oregano,
  or regular dried oregano

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  1
  (15 oz) can
  Black Beans, drained and rinsed

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  5
  cups
  Chicken Broth
  (use 6 cups for a thinner, soupier consistency, or low-sodium if preferred)

• ▢
  
  3
  Boneless, Skinless Chicken Breasts
  (about 1.5 lbs, or use boneless, skinless chicken thighs for extra juiciness)

• ▢
  
  3
  Tablespoons
  Tomato Paste

To Finish and Enhance

• ▢
  
  1 ½
  cups
  Frozen Corn
  (adds sweetness and color)

• ▢
  
  5
  6-inch
  Corn Tortillas, cut into 2” pieces,
  divided (some for blending, some for crisping)

Optional Garnishes for a Perfect Finish

• ▢
  
  Fresh Cilantro,
  chopped

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  Sour Cream
  or plain Greek yogurt

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  Crispy Tortilla Chips
  or homemade fried tortilla strips

• ▢
  
  Extra Corn Tortilla strips,
  fried or baked for crunch

• ▢
  
  Diced or sliced Avocado

• ▢
  
  Shredded Cheese
  (Cheddar, Monterey Jack, or a Mexican blend)

• Begin by selecting the “Sauté” function on your Instant Pot. Once the display indicates “Hot,” carefully add the olive oil to the inner pot.
• Add the chopped onions, diced celery, diced carrots, and the bay leaves to the hot oil. Sauté these vegetables, stirring occasionally, until they become tender and slightly softened, typically for about 5-7 minutes. This step is crucial for building a rich flavor base.
• Next, incorporate the diced jalapeño and minced garlic into the pot. Cook, stirring constantly, for just about 30 seconds. Be careful not to burn the garlic, as it can turn bitter.
• Stir in the can of fire-roasted diced tomatoes (with their juice), cumin, chili powder, coriander powder, smoked paprika, kosher salt, black pepper, and Mexican oregano. Stir thoroughly to combine all the spices and vegetables, allowing them to release their fragrant aromas.
• Add the drained and rinsed black beans, chicken broth, and the boneless, skinless chicken breasts to the pot. Give it a gentle stir to ensure all ingredients are well distributed.
• Carefully add the tomato paste on top of the mixture. Do not stir the tomato paste into the liquid. Layering it on top helps prevent the “BURN” notice on your Instant Pot.
• Secure the lid on your Instant Pot, ensuring it’s properly sealed. Set the Steam Release Knob to the “Sealing” position to build pressure effectively.
• Cancel the “Sauté” function.
• Press the “Pressure Cook” (or “Manual”) button, or select “Ultra” if your model has that option. Adjust the cooking time to 10 minutes using the +/- buttons or the dial. This ensures the chicken is perfectly cooked and shreddable.
• Once the cook cycle is complete, allow the pot to naturally release pressure for 10 minutes. This is known as a Natural Release (NPR) and helps keep the chicken tender. After 10 minutes, manually release any remaining pressure by carefully turning the knob to “Venting.”
• When the silver float valve (pin) in the lid drops down, it’s safe to open the Instant Pot. Carefully remove the lid and give the soup a good stir. Taste the soup and adjust the salt or other seasonings if needed, according to your preference.

Final Touches: Finishing Your Chicken Tortilla Soup

• Using tongs, carefully remove the cooked chicken breasts from the soup and transfer them to a separate bowl.
• Stir the frozen corn and the divided corn tortilla pieces (those meant to dissolve into the soup) into the hot soup. The residual heat will cook the corn and soften the tortillas.
• Using two forks, shred the cooked chicken breasts into bite-sized pieces. Once shredded, return the chicken back into the soup and stir to combine.
• Place the lid back on the Instant Pot (you can leave the vent open this time) and let the soup sit for a few minutes while you prepare your garnishes. This extra rest allows the corn tortillas to further soften and thicken the soup slightly, contributing to a more authentic texture.
• Ladle the rich and flavorful Instant Pot Chicken Tortilla Soup into bowls. Garnish generously with your desired toppings such as fresh cilantro, sour cream, avocado, crispy tortilla strips, and shredded cheese. Serve immediately and enjoy!

Nutrition Information