Instant Pot Chicken Tortilla Soup

Instant pots are becoming more and more popular. This recipe is quick, easy, and delicious! Add this recipe to your instant pot favorites!


  • 15 oz. can black beans, rinsed
  • 14.5 oz. can fire-roasted diced tomatoes
  • 32 oz. box chicken broth
  • 1 onion, diced
  • 3 Cloves garlic, diced
  • 1 Tbs chili powder
  • 1 Tbs cumin, ground
  • 1tsp paprika
  • 1 lb chicken breast boneless, skinless
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup cilantro, fresh, chopped



  1. Rinse black beans.
  2. Dice onion and garlic. Chop cilantro.


  1. Turn Instant Pot to saute and add a drizzle of olive oil. Add diced onion and garlic and saute for three minutes.
  2. Turn Instant Pot off and add all other ingredients including whole chicken breasts. Give it a stir and turn pot to High and set timer for 7 minutes. Place the lid on and lock it.
  3. Let the pressure release naturally for 12 minutes or so then carefully remove lid. Remove chicken breasts to a cutting board and shred with two forks. Return to instant pot.
  4. Stir soup and add more salt and pepper if necessary.
  5. Serve with chopped cilantro, tortilla chips and diced avocado (optional).

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