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closeup of a white bowl of soup with chicken, black beans, tortilla strips and sliced jalapenos

Instant Pot Chicken Tortilla Soup

Instant Pot chicken tortilla soup is so flavorful and loaded with all your favorite Mexican flavors and hearty textures. Ready in 30 minutes it can be enjoyed on its own or topped with your favorite taco soup garnishes!
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Natural Release 5 minutes
Total Time 30 minutes
Servings 6
Calories 208kcal


  • 1 tablespoon olive oil
  • 1 poblano pepper diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • 3 cups chicken broth
  • 15 ounces can black beans drained and rinsed
  • 15 ounce can fire roasted tomatoes
  • 1 pound chicken breasts boneless, skinless


  • Set the Instant Pot to Sauté mode.
  • Add the olive oil, diced onion and poblano and cook for approximately 4 minutes, stirring often, until the onions become translucent.
  • Then add garlic, chili powder, cumin, oregano and paprika. Cook, stirring often for another 1-2 minutes.
  • Add the chicken broth, drained black beans, roasted tomatoes and stir to combine well.
  • Finally, add the chicken breasts
  • Place the lid on the Instant Pot and turn the pressure valve to the sealing position.
  • Set the timer to pressure cook on manual - high for 12 minutes.
  • When the timer goes off, let the pressure naturally release for 5 minutes.
  • Then turn the valve carefully to release the additional pressure. (careful not to burn yourself. Place a towel over the release valve)
  • Remove the chicken and shred or dice it. I love to use a food processor and quickly pulse it for 10 seconds
  • Return the chicken to the Instant Pot and stir to combine well.
  • Garnished with your favorite of toppings: cilantro, shredded cheese, avocado or guacamole, sour cream, hot sauce, sliced jalapeños, tortilla strips, and lime.


● Substitute the olive oil with canola, avocado or vegetable oil
● Use white onion, sweet onion or red onion.
● Substitute green bell peppers for the poblano peppers for a less spicy version. Or omit the peppers altogether.
● Substitute 1 teaspoon of garlic powder for minced garlic if desired.
● Use one tablespoon of taco seasoning if preferred.
● Substitute vegetable broth for the chicken broth.
● Although fire roasted tomatoes have a nice smoky flavor, use regular canned diced tomatoes or a can of Rotel if preferred.
● Substitute pinto beans or great northern beans if desired.
● Use boneless skinless chicken thighs or a store-bought rotisserie chicken if preferred.


Serving: 1serving | Calories: 208kcal | Carbohydrates: 19g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 912mg | Potassium: 673mg | Fiber: 6g | Sugar: 3g | Vitamin A: 672IU | Vitamin C: 29mg | Calcium: 72mg | Iron: 3mg