Instant Pot Chicken Tortilla Soup

For the full experience, make this recipe with the Drop Recipes app.

recipe by Instant Pot Recipe Collection Cookbook

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

If desired, soup can be made ahead. When ready to serve, heat soup to a simmer; add tortilla strips and cilantro and cook until heated through

Inspired by:

recipe updated Feb 4, 2020


  • Canned diced tomatoes icon
    Canned diced tomatoes
    794g (about 3¼ cups)
  • Chicken thigh icon
    Chicken thigh
  • Onion icon
    1 (140g)
  • Canned green chiles icon
    Canned green chiles
    ¾ cup
  • Chicken broth icon
    Chicken broth
    about ½ cup (124g)
  • Garlic clove icon
    Garlic clove
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Salt icon
    1 tsp (6g)
  • Black pepper icon
    Black pepper
    about ¼ tsp (1g)
  • Corn tortilla icon
    Corn tortilla
    4 (76g)
  • Cilantro icon
    2 tbsp (4g)
  • Monterey jack cheese icon
    Monterey jack cheese
    about ½ cup (66g)
  • Avocado icon
    1 (165g)
  • Lime icon
    as needed


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add canned diced tomatoes, chicken thighs, onion, Canned Green Chiles, chicken broth, garlic clove, ground cumin, salt and black pepper to the inner pot
  2. Mix well
  3. Close and lock the lid and turn the steam release handle to Sealing
  4. Pressure cook - Manual, High, 9 min
  5. Cancel - Keep warm
  6. Natural release - 10 min
  7. Quick release
  8. Shred chicken then return to soup
  9. Heat - Sauté, Normal
  10. Then add corn tortilla and cilantro to the inner pot
  11. Cook until heated through while stirring occasionally - approx 2 min
  12. Serve immediately
  13. Top with monterey jack cheese, avocado and lime
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.