Insta Pot Tortilla Soup Recipe

Let me guess—you’re staring into your kitchen, hearing your stomach growl, but the thought of spending the next hour chopping, stirring, and babysitting a pot makes you want to order takeout instead? Well, put that delivery app down because I’m about to change your life with this Instant Pot tortilla soup that practically makes itself while you scroll through TikTok. You’re welcome.

Why This Recipe is Awesome

First off, this isn’t just another soup recipe—this is the “I-can’t-believe-I-made-this-myself” kind of soup that makes you feel like you’ve got your life together (even if your laundry has been sitting in the dryer for three days). The Instant Pot does all the heavy lifting here, transforming a handful of ingredients into restaurant-quality tortilla soup in about 30 minutes flat. No babysitting required. Plus, it makes enough to feed you all week, which means your future hungry self will thank your current motivated self.

Ingredients You’ll Need

Round up these suspects from your kitchen (or make a quick grocery store dash):

• 1 tablespoon olive oil (the regular kind, save your fancy stuff for when you’re trying to impress someone)
• 1 medium onion, diced (tears are part of the cooking experience, embrace it)
• 3 garlic cloves, minced (or more if you’re not planning on kissing anyone)
• 1 jalapeño, diced (seeds removed unless you enjoy breathing fire)
• 1 tablespoon chili powder (the regular kind, not the set-your-mouth-ablaze kind)
• 2 teaspoons cumin (because every Tex-Mex recipe legally requires it)
• 1 can (14.5 oz) diced tomatoes (undrained, because that juice is flavor gold)
• 1 can (15 oz) black beans, drained and rinsed (bean juice = not flavor gold)
• 1 cup frozen corn (or fresh, if you’re feeling fancy)
• 4 cups chicken broth (store-bought is fine, no judgment here)
• 2 boneless, skinless chicken breasts (about 1 pound, still frozen is fine—mind blown, right?)
• 1 teaspoon salt (adjust according to your doctor’s warnings)
• ½ teaspoon black pepper (freshly ground if you want to pretend you’re on a cooking show)

For the toppings (because naked soup is sad soup):

• Tortilla strips or crushed tortilla chips (store-bought is fine, homemade is a flex)
• Diced avocado (perfectly ripe, which requires planning 3-5 business days in advance)
• Shredded cheese (the more, the better, IMO)
• Sour cream (for that swirl of happiness)
• Fresh cilantro (optional if you’re one of those people who thinks it tastes like soap)
• Lime wedges (for that “I know what I’m doing” final squeeze)

Step-by-Step Instructions

1. Wake up your Instant Pot by hitting the Sauté button. Add olive oil and let it heat up for a minute. Toss in those diced onions and let them sizzle until they’re soft and translucent (about 3-4 minutes). This is where your kitchen starts to smell like you know what you’re doing.
2. Add the garlic and jalapeño and stir for about 30 seconds. Any longer and the garlic gets bitter and angry. Nobody wants angry garlic.
3. Sprinkle in your chili powder and cumin. Stir it around for about 30 seconds to wake up the spices. Your kitchen now smells like a proper Tex-Mex restaurant.
4. Hit Cancel on the Instant Pot (don’t we all wish life had this button?). Add the diced tomatoes, black beans, corn, chicken broth, chicken breasts, salt, and pepper. Give it a good stir. Don’t worry if the chicken is still frozen—that’s the beauty of pressure cooking.
5. Seal the lid, make sure the valve is set to “Sealing,” and hit the “Pressure Cook” or “Manual” button. Set for 12 minutes on high pressure. Now go do something else while the magic happens.
6. When the timer beeps, do a quick release of the pressure by carefully turning the valve to “Venting.” Stand back unless you want a facial steam treatment.
7. Once all the pressure is released, open the lid and fish out the chicken breasts. Shred them with two forks (this should be super easy—if not, your chicken needs more time) and toss the meat back into the pot.
8. Taste and adjust seasoning if needed. Sometimes it needs a little more salt, sometimes a little more spice. You’re the boss of your soup.

Common Mistakes to Avoid

Even a recipe this simple has its pitfalls. Here’s how to not mess it up:

• Forgetting to switch from Sauté to Pressure Cook – Unless you want to wait 3 hours for your soup to maybe cook, don’t skip this step. Been there, ordered pizza instead.
• Adding dairy before pressure cooking – Want to add a splash of cream? Wait until after cooking unless you enjoy cleaning curdled dairy explosions.
• Skipping the toppings – The toppings aren’t just for Instagram—they’re what transforms this from “soup” to “OMG what is this amazing creation?!” Don’t be lazy at the finish line.
• Overcrowding your Instant Pot – If you decide to double the recipe, make sure you stay below the max fill line. Physics still applies to enthusiastic home cooks.

Alternatives & Substitutions

This recipe is pretty forgiving, so feel free to make it your own:

• Vegetarian version: Skip the chicken and double the beans. Use vegetable broth instead of chicken broth. Still delicious, just less clucky.
• No black beans? Pinto beans or kidney beans work just as well. Or mix them all together for a bean party.
• Spice levels: Add a can of green chiles for more kick, or toss in some chipotle peppers in adobo sauce if you want that smoky heat that makes your forehead sweat.
• Chicken alternatives: Use leftover rotisserie chicken (just throw it in at the end) or go wild with pork or ground turkey. Live your best soup life.
• Corn tortillas instead of chips: Cut corn tortillas into strips, spray with cooking spray, salt them, and bake at 375°F for about 10-15 minutes until crispy. Fancier and slightly healthier, if you’re into that sort of thing.

FAQ (Frequently Asked Questions)

Can I make this in a slow cooker instead?
Sure thing! Brown the onions, garlic, and spices in a pan first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The flavors actually develop even better this way, but who has that kind of patience or forethought?

How long does this keep in the fridge?
About 4-5 days, which makes it perfect for meal prep. The flavor actually improves after a day as everything gets friendly in there.

Can I freeze this soup?
Absolutely! Freeze in individual portions and you’ve just given your future self the gift of not having to cook. Just don’t freeze it with the toppings—that’s a soggy disaster waiting to happen.

My Instant Pot doesn’t have a “Manual” button. Am I doomed?
Nope! Newer models use “Pressure Cook” instead of “Manual”—they do exactly the same thing. The Instant Pot people just like to keep us on our toes.

Is this soup spicy?
As written, it’s medium spicy—enough to know it’s there but not enough to make you regret your life choices. Adjust the jalapeño and chili powder to suit your personal heat tolerance.

Can I add rice to this?
You could, but I’d recommend cooking it separately and adding it to individual bowls. Otherwise, it soaks up all the broth and you end up with tortilla-flavored risotto. Not terrible, but not soup.

Final Thoughts

There you have it—a soup that tastes like you slaved over it for hours but actually took less time than a single episode of whatever show you’re currently binging. This Instant Pot tortilla soup is the perfect solution for those “I want something homemade but I also want to stay in my stretchy pants” kind of evenings.

The best part? You can customize it a million different ways, so it never gets boring. Make it once and I guarantee it’ll become one of your go-to recipes when you need to trick people into thinking you’ve got your culinary life together. Now go forth and pressure cook—your taste buds (and your schedule) will thank you!