Instant Pot Chicken Tortilla Soup

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When I think of the ideal cozy weeknight dinner, this is the kind of recipe that I dream about. It’s a one-pot wonder that comes together in under 30 minutes, with barely any chopping. It’s the kind of meal I would make if I were staying in a snowy cabin with friends and wanted to make a dinner with minimum effort. There’s nothing better on a cold day than a soul-soothing soup that tastes like it’s been cooking for hours.

I invested in my Instant Pot around 2019, and it really shines in the winter months. I’ve always liked the idea of slow cookers, but was always deterred by the idea of prepping dinner in the morning rush before trying to get to work. Instant Pots give you that slow-cooked flavor in a fraction of the time. On a weeknight, an Instant Pot can be a game-changer.

You can have a lot of fun with the toppings. My favorites are crushed tortilla chips and shredded cheese. You can also add a squeeze of lime, or you can serve it with a side of cornbread. Have fun with it!

Make sure to use a salsa you really like, since that will be the main flavor of the dish. As an alternative to pickled jalapenos, you can use a canned chipotle pepper. I would start with one, as canned chipotle peppers can be very spicy. 

Try adding some cooked white rice to the bowls before ladling in the soup, to bulk it up or as an alternative to the tortilla chips.

What makes this recipe enchanting:

• It's a complete dinner that can be finished in under 30 minutes!

• It's a cozy and hearty meal for a chilly weather night!

• It's a crowd pleaser!

More hearty cold-weather recipes:

• Halloween Beer Chili

• Goldilocks Cornbread

• Baked Gnocchi with Velvet Elvis Sauce

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Video with step-by-step instructions:

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Instant Pot Chicken Tortilla Soup:

Serves 4 

• 2 cups chicken broth

• 8 oz. jarred salsa

• 1 (15-oz.) can black beans or red beans, drained (pinto or kidney work)

• 1 cup frozen corn

• About ¼ cup pickled jalapeños, chopped (could also use a canned chipotle pepper)

• 2 garlic cloves, minced

• ½ tablespoon smoked paprika

• 1 teaspoon ground cumin

• Big pinch of kosher salt 

• 4-6 boneless skinless chicken thighs, or 2 boneless skinless chicken breasts (can use frozen)

• Tortilla chips & shredded cheddar cheese, for serving

Directions: 

1. Add all ingredients except for the chicken to the Instant Pot and stir to combine. Nestle the chicken into the liquid to submerge. Seal the Instant Pot lid, and set the Instant Pot to Pressure Cook on High for 15 minutes.

2. When the timer goes off, quick-release the pressure. Use tongs to remove the chicken to a plate. Use two forks to shred the chicken, and then scrape the chicken and any accumulated juices back into the soup. Stir to combine. 

3. Ladle into bowls and garnish to your liking. I like to squeeze some fresh lime juice right into the bowl, crush some tortilla chips onto the soup, and then top with a generous amount of shredded cheese.