Instant Pot Chicken Tortilla Soup

Emily Carlin (CC-BY)


  • 5 cups chicken stock or broth
  • 14.5 ounces (1 can) diced tomatoes undrained
  • 1 medium onion, diced
  • 4 cloves garlic finely minced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon coriander (ground)
  • salt and pepper to taste
  • 1.5 pounds boneless skinless chicken breast
  • 14.5 ounces (1 can) black beans, drained and rinsed
  • 2 cups frozen corn kernels
  • 1 tablespoon lime juice
  • 1/4 cup chopped cilantro (optional)
  • Optional toppings: tortilla chips, diced avocado, shredded cheese, sour cream or guacamole.


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  1. Add the chicken stock, tomatoes, onion and garlic to the pot.
  2. Place the chicken breasts on top and sprinkle the spices on top of that.
  3. Last, add the black beans and corn on top, and do not stir.
  4. Place the lid on, lock it, and cook the mixture on manual high pressure for 5 minutes.
  5. Let the pressure release naturally for about 10 minutes. Then quick release the rest, using the release lever.
  6. When the pot has depressurized, remove the chicken and shred it with two forks.
  7. Return the chicken to the pot and add lime juice and cilantro for additional flavor.
  8. Top with any of the following: tortilla chips, avocado, shredded cheese, sour cream, Greek yogurt, or guacamole.

Servings: 8

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