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Instant Pot Chicken Tortilla Soup - Chicken tortilla soup: enjoy this incredible Instant Pot recipe, bursting with flavor and ready in minutes. Perfect for a co

Instant Pot Chicken Tortilla Soup

Chicken tortilla soup: enjoy this incredible Instant Pot recipe, bursting with flavor and ready in minutes. Perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons avocado oil (or olive oil)
  • 1 cup chopped onions (1 onion)
  • 1/2 cup chopped celery (2 stalks)
  • 1 cup chopped carrots (2 carrots)
  • 1 jalapeno pepper (seeds/ribs removed and minced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 cups chicken stock
  • 1 (14.5 ounce) can crushed tomatoes
  • 6 corn tortillas (cut into strips)
  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup fresh cilantro (chopped)
  • 2 tablespoons fresh lime juice

Method
 

  1. Press the SAUTE button on the Instant Pot and let preheat for 1-2 minutes. Add the avocado oil, onion, celery, carrots and jalapeno. Cook for 3-4 minutes until the vegetables start to soften.
  2. Turn off the Instant Pot and stir in the garlic, spices and salt. The pot will still be plenty hot, but turning off the Instant Pot at this point helps prevent the garlic from burning.
  3. Add the chicken stock, crushed tomatoes, corn tortillas and chicken. Close the Instant Pot and press MANUAL (or high pressure) and set timer for 7 minutes. When the time is up let the pressure release naturally for 10 minutes before releasing the rest of the steam.
  4. Take out the chicken breast and shred with a fork. Add back to the soup. Stir in the cilantro and lime juice. Add a little more stock or water if the soup has thicken too much (it can differ depending on the type of corn tortillas you use) and season to taste. Enjoy!

Notes

- For the most flavorful chicken tortilla soup, use homemade chicken stock if possible; it makes a significant difference.
- When shredding the chicken, use two forks for an easy and quick process, or if you prefer, you can dice the cooked chicken into small cubes.
- To prevent the chicken from drying out, ensure the internal temperature reaches 165°F (74°C) and then return it to the soup immediately after shredding.
- Leftover chicken tortilla soup stores well in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2 months; thaw overnight in the fridge and reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.