Go Back
+ servings
(Instant Pot) Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup with frozen chicken

Savory, satisfying chicken tortilla soup to warm you on a cold day and fill your tummy with yummy goodness. Instant pot recipe. 

Course Soup
Cuisine Mexican
Keyword chicken tortilla soup, frozen chicken, Instant pot
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Christina


  • 2 T olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 tomato, chopped
  • 2 c cooked black beans
  • 1 bag frozen corn
  • 3 c chicken stock
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 dried hot pepper, ground in a spice grinder or 1 tsp red pepper flakes
  • 3 chicken breasts, thawed
  • fresh cilantro
  • grated cheddar cheese
  • lime wedges to squeeze over top each bowl
  • sour cream
  • tortilla chips
  • 1 tsp salt


  1. Set your instant pot to saute mode.

    This Instant Pot Chicken Tortilla Soup has rocked my world! Toss a package of FROZEN chicken breasts in the instant pot and have a meal in no time.
  2. Add olive oil and onion.

  3. Sautee until soft.

  4. Add garlic.

  5. Stir one minute longer.

  6. Add tomato, black beans, corn, stock, spices, and chicken.

  7. Cancel sauté and cover with lid and seal.

  8. Select soup and set timer for 4 minutes.

  9. It takes about 10 minutes to reach pressure and then the 4 minutes will begin. While the pot is cooking, you can prepare the toppings.

  10. When the timer goes off, manually release the pressure carefully not to get burned.

  11. Remove the chicken breasts to a plate and shred meat.

  12. Replace the shredded meat into the pot and stir.