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Instant Pot Chicken Tortilla Soup

A hearty yet healthy soup made in the pressure cooker with tender shredded chicken, vibrant vegetables, and bold spices. Easy, comforting, and perfect for busy nights.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Calories 350 kcal

Equipment

  • 1 Instant Pot

Ingredients
  

Main ingredients

  • 2 lbs boneless, skinless chicken thighs or breasts
  • 2 tablespoon ancho chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 cup diced onions
  • 2 jalapenos seeded and diced small
  • 4 cloves garlic minced
  • 4 oz diced green chilis one small can
  • 2 cans fire-roasted tomatoes 14.5 oz each
  • 32 oz chicken stock
  • 2 medium zucchini medium dice
  • 2 medium yellow squash medium dice
  • 4 green onions chopped thin
  • 1.5 cups frozen corn Trader Joe's roasted kind preferred
  • 2 limes juiced
  • salt and pepper to taste
  • fried tortilla strips or chips for topping
  • sour cream optional topping
  • diced avocado optional topping
  • grated cheese optional topping
  • cilantro optional topping
  • pickled jalapeños optional topping
  • cotija cheese optional topping
  • diced red onion optional topping
  • chopped chives optional topping
  • chopped green onions optional topping

Instructions
 

Instructions

  • Turn Instant Pot on saute function set on high. Season chicken with salt, pepper and ancho chili powder. Add chicken to the hot Instant Pot and sear 4-5 minutes until beginning to brown.
  • Add the onions, jalapenos, garlic, green chilis, fire roasted tomatoes, and chicken stock to the Instant Pot with the seared chicken. Put the top on with the valve set to "sealing".
  • Change the Instant Pot setting to pressure cook for 13 minutes. Once the time is done, manually release the pressure. Once the valve drops, remove lid.
  • Remove the chicken and shred with two forks. Turn Instant Pot back to saute mode and add shredded chicken to liquid.
  • Add zucchini, squash, corn and green onions. Let it simmer 15-20 minutes until squash is tender.
  • Add the juice of two limes. Adjust salt and pepper to taste.
  • Serve hot with your favorite toppings like tortilla strips, sour cream, avocado, cheese, and cilantro.

Notes

Chicken thighs are perfect for this soup and are much cheaper than chicken breasts. If you don’t like darker meat then go with chicken breasts. You can also use chicken tenderloins if that’s what you have on hand.