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If you’re a busy person, I’m sure you can relate to the pressure of needing a quick and easy dinner idea. Well, this healthy Instant Pot Chicken Tortilla Soup is one of those recipes that comes together in no time at all, with very little effort on your part!
Not only is this soup rcipe versatile, but you can easily make it into a creamy chicken tortilla soup instant pot recipe.
If you don’t have a pressure cooker yet but are thinking about investing in one – recipes like this are sure to convince you.
Get ready for hearty comfort food done right!
We Love Soup Any Time of Year
Soups are hydrating which is important in the summer. After all, they are primarily broth and water. Broth-based soups are low in calories, and easily digestible. That makes soup perfect on a hot summer’s day.
And, speaking of hot summer days, make soup in the Crock-Pot or Instant Pot instead of using the stove. Crock Pots and Instant Pots create less heat than a stovetop, keeping your kitchen cooker.
That’s a real plus during the summer.
Using the Pressure COoker to Make Soup
Pressure cooking has gained popularity in the last few years. Now making a quick, healthy soup is easier than ever.
What I like most about the Instant Pot is the ability to take the chicken (I love using chicken tenderloins) straight from the freezer, and pressure cook it in just 10 minutes.
Now, the term “instant” is a tad deceptive, because it takes a little while for the Instant Pot to reach full pressure, and then it takes several minutes to allow the pressure to release.
There are two release options:
- There’s quick release, which means you toggle the pressure release to bring down the pressure quickly.
- The second option is a natural release, which takes longer but lets the pressure escape naturally.
But, what if you don’t have an Instant Pot? Well, I’ve included the instructions for making it in the slow cooker at the end of the recipe.
For the record, as someone who already owns a lot of kitchen appliances, I was leery about buying another appliance. So, I borrowed one to try for a few weeks, to try it out first. By the end of those two weeks, though, I was sold on the Instant Pot and got one.
This Chicken Tortilla Soup Recipe is Versatile
My main goal when creating this recipe was to increase the vegetables without sacrificing the traditional taste of Chicken Tortilla Soup.
Zucchini seemed like a logical choice because it doesn’t have a strong flavor. I chose carrots for their hint of sweetness and color. Then, I decided to add celery for its flavor and texture. And, what a great soup it made!
I usually make this for dinner early in the week so we have leftovers for lunch during the week.
And for a change, I make this into a creamy chicken tortilla soup instant pot recipe. See the recipe notes for a creamy version of this soup.
Make this delicious chicken tortilla soup soon! It’s sure to become your new favorite.
How to Pressure Cook Frozen Chicken
As I mentioned, one of my best things about the Instant Pot is the ability to take chicken straight from the freezer for cooking. There’s no defrosting necessary when using frozen chicken in the Instant Pot, and it doesn’t come out tough or rubbery.
When pressure cooking chicken breasts (or any chicken), be sure to use a natural pressure release for 10 minutes to keep them moist and tender.
That means after the pressure cooking cycle is complete, leave the pot alone for 10 minutes. Then perform a quick release by turning the pressure lever or depress the button to release the pressure in the pot.
Make the Easiest Chicken Tortilla Soup Instant Pot Recipe
As with most of my soup recipes, this one is really versatile. Just last week, I was out of zucchini. To replace it, I drained another can of diced tomatoes and added them instead of the zucchini.
Saute the onions, garlic, celery, and carrots until the onions are tender. Then, add the canned tomatoes and chiles.
Next, add the broth or stock, water, and spices.
Lock on the Instant Pot lid, and turn the pressure lever to seal it (if needed), press the cancel button (to turn off the sauté), and select high pressure for 20 minutes.
When the pressure cycle is done, let the pressure drop naturally for 10 minutes. Then turn the pressure lever or depress the pressure button for a quick release.
Carefully remove the Instant Pot lid. Add the corn and let it warm in the soup for about 10 minutes.
Before serving the Instant Pot Chicken Tortilla soup, add tortilla chips and your favorite garnishes like sour cream, cilantro, cheese, olives, jalapeños, etc.
FREQUENTLY ASKED QUESTIONS
Chicken tortilla soup is typically made with a chicken broth or tomato base. Additional ingredients include salsa, black beans, and peppers. Other ingredients might include oregano, cilantro, jalapenos, etc.
In fact, chicken soup is good for soothing both cold and flu symptoms. The hot soup helps break up the congestion associated with both colds and the flu. The salt in the soup and its warmth can soothe a sore throat. This chicken tortilla soup has the added benefit of a little spiciness!
Instant Pot Chicken Tortilla Soup
Instant Pot Chicken Tortilla Soup
- Instant Pot (or any electric pressure cooker)
- 2 Tbsp olive oil
- 1/2 diced onion
- 3 minced garlic cloves
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 cup chopped zucchini
- 1 14 oz can fire roasted diced tomatoes
- 1 4 oz can diced chilies
- 2 lbs chicken breast chicken tenderloins, or chicken thighs (a mixture gives the best flavor)
- 4 cups chicken stock or broth
- 1 cup water
- 2 tsp cumin, chili powder, dried oregano
- 2 cups frozen or fresh corn
- 1 cup tortilla chips, broken (optional for keto and low carb)
Instant Pot Cooking
- Set pressure cooker to the sauté function until heated (pot may say "hot). Add onion and garlic and saute for 3 minutes. Then add carrots, celery, and zucchini and sauté for 5 minutes.
- Add all other ingredients to the Instant Pot, except the corn. Press the cancel button to turn off the sauté mode. Select high pressure cooking for 20 minutes.
- When the pressure cycle is done, leave the Instant Pot alone for a natural pressure release for 10 minutes. Then do a quick release by carefully turning the pressure lever or depress the pressure button on your pot.
- Stir in corn and let warm for 10 minutes. Add broken tortilla chips, along with your favorite garnishes before serving. Some suggestions: sliced avocado, cilantro, cheese, sour cream, salsa, and hot sauce.
Crock-Pot Slow Cooker Instructions
- To make this in the slow cooker, stir together all ingredients (except tortilla chips) in the Crock-Pot and cook on low for 7-8 house. Add sour cream and tortilla chips along with your favorite garnishes before serving.