This is the BEST Instant Pot Chicken Tortilla Soup recipe for an easy family dinner! Topped with fresh avocado, cheese and tortilla strips, it’s a fast meal to cook that everyone will love.
Best Instant Pot Chicken Tortilla Soup
When you need a quick and easy dinner, try this incredible Instant Pot Chicken Tortilla Soup recipe!
Making quick Instant Pot recipes is one of my favorite things. I’m dying to get the new Instant Pot to add to my current collection. Have you seen the new Instant Pot comes in new colors? So fun!
I’m so excited to share this soup with you, because this might be the best chicken tortilla soup recipes that I’ve ever made.
I can promise you’ll be addicted to this amazing restaurant style tortilla soup!
When it comes to tortilla soup, I’m super picky. That means it’s got to be amazing for me to take the time to cook it at home!
This amazing restaurant style Instant Pot soup recipe is a mix match of several recipes from my friend Wendee’s mom and aunt who were both amazing cooks. I’ve also added some of my own touches to create the best Chicken Tortilla Soup!
1 tablespoon extra virgin olive oil
3/4 cup diced onion
1/2 teaspoon chili powder
1/2 teaspoon cumin
2 tablespoons taco seasoning
2-3 boneless skinless chicken breasts
5 cups chicken broth
1 tablespoon steak sauce
1/2 teaspoon Worcestershire sauce
3 tablespoons fresh cilantro chopped
1/2 lime – Juice of lime only
1 can pinto beans drained and rinsed
2 avocados sliced
2 cups pepper jack and cheddar cheese
2 cups tortilla strips
Press the sauté button on and place the onions, chili powder, cumin and taco seasonings into the pot.
Sauté for about a minute then add the chicken breasts to the pot with tongs. Sauté another minute, then turn over the chicken breasts and sauté another minute.
Press the warm button.
Add a small amount of chicken broth to the pot to stir around breaking up the burnt crispy bits from the onions. Add the rest of the chicken broth.
Add steak sauce, Worcestershire sauce, cilantro, lime juice and pinto beans.
Close the Instant Pot lid and make sure your vent is shut.
Pressure cook for 7 minutes. (plan for 5-10 minutes for the Instant Pot to pre-heat)
Once the timer goes off, turn the valve from sealing to venting to release the pressure.
Open the lid and move chicken to another bowl or plate.
With 2 forks, shred the chicken and place back into the pot. Keep on warm until ready to serve.
Garnish with sliced avocados, cheese and tortilla strips before serving.
Add a few dashes of cayenne pepper or chipotle powder for a spicier soup.
If chicken doesn’t cook through, add it back to the pot and pressure cook for another 3 minutes
Combine ingredients into a slow cooker. Cover and cook on low for 5-6 hours until chicken is cooked and falling apart.