InstantPot Chicken Tortilla Soup Recipe

InstantPot Chicken Tortilla Soup Recipe

How To Make Instant Pot Chicken Tortilla Soup

This Mexican-inspired chicken tortilla soup is made up of tender chicken meat cooked using InstantPot and made tasty with Poblano peppers and vegetables.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes




  • 1tbspolive oil
  • 1mediumonion,white, diced
  • 2carrots,diced
  • 3celery stalks,diced
  • 3garlic cloves
  • 2bay leaves,dried
  • 2chicken breasts,boneless, skinless
  • 4tspkosher salt,divided
  • 4cupschicken broth
  • 2cupswater
  • 1poblano pepper,seeded and diced
  • 1cantomato,crushed, fire roasted
  • 1tbspchipotle pepper,in adobo sauce, roughly chopped
  • 1tsporegano,dried
  • 2tspcumin,ground
  • 1tspchili powder
  • ½tspcayenne pepper,plus more to taste

Tortilla Strips:

  • 10corn tortillas
  • 1tbspolive oil
  • 1tspkosher salt

For Serving:

  • 1avocado,diced
  • 10ozcheese,1 panela, crumbled, 285 g
  • 1cilantro leaves,bunch, fresh
  • 4limes,cut into wedges


  1. Preheat the oven to 350 degrees F.

  2. Set the Instant Pot timer for 20 minutes and turn to the sauté setting. Add the olive oil and heat until shimmering. Add the onion and cook until translucent for about 3 to 5 minutes.

  3. Add the carrots, celery, garlic, bay leaves, chicken breasts, and 2 teaspoons of salt. Pour in the chicken broth and water.

  4. Cover the Instant Pot and turn to the manual setting. Make sure the pressure valve is set to steam. Cook for the remaining 15 minutes.

  5. Meanwhile, make the tortilla strips: Slice the tortillas into ¼-inch wide strips. Spread the strips on a baking sheet. Drizzle with olive oil and season with salt. Toss to coat, then spread in an even layer.

  6. Bake for 20 minutes, tossing halfway, until the tortilla strips are evenly browned and toasted.

  7. When the timer on the Instant Pot is done, carefully release the steam. When the steam is fully released, open the Instant Pot and transfer the chicken breasts to a cutting board or baking sheet. Use 2 forks to shred the chicken.

  8. Add the poblano pepper, fire-roasted tomatoes, chipotles in adobo, oregano, cumin, chili powder, cayenne, and 2 teaspoons of salt to the soup. Stir to incorporate.

  9. Cover the Instant Pot and turn to the Manual setting. Set the timer to 15 minutes to finish cooking the soup. Release the pressure valve when the timer is done.

  10. Return the shredded chicken to the soup and stir to incorporate.

  11. Ladle the soup into bowls. Serve with the tortilla strips, avocado, Panela cheese, cilantro and lime wedges.

  12. Enjoy!


  • Calories: 864.61kcal
  • Fat: 51.53g
  • Saturated Fat: 19.20g
  • Trans Fat: 0.93g
  • Monounsaturated Fat: 21.19g
  • Polyunsaturated Fat: 5.97g
  • Carbohydrates: 58.25g
  • Fiber: 12.26g
  • Sugar: 10.53g
  • Protein: 47.92g
  • Cholesterol: 135.17mg
  • Sodium: 1947.69mg
  • Calcium: 640.41mg
  • Potassium: 1294.45mg
  • Iron: 4.37mg
  • Vitamin A: 523.35µg
  • Vitamin C: 63.76mg
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