Instant Pot® Chicken and Vegetable Tortilla Soup

Instant Pot® Chicken and Vegetable Tortilla Soup

A great comfort food dish made in the Instant Pot®! A healthier spin on Mexican tortilla soup without sacrificing flavor. With shredded chicken, hearty veggies, and lots of optional toppings, this soup is sure to fill you up and put a smile on your face! Garnish with any or all of the following optional ingredients: rice, tortilla strips, shredded cheese, sour cream, avocado, cilantro, or jalapeno.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 10 persons



  1. Step 1

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.
  2. Step 2

    Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.
  3. Step 3

    Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Step 4

    Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.