As an Amazon Associate, I earn from qualifying purchases.

Healthy, easy, and delicious Instant Pot Chicken Tortilla Soup is the tastiest comfort food in under 30 minutes. Instant Pot, slow cooker, and stovetop instructions are included.

a bowl of tortilla soup on a cutting board with cilantro and limes
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

This chicken tortilla soup in the Instant Pot is pure comfort food made in a flash. Pile on your favorite toppings and let’s make some amazing soup!

I also pulled out one of my favorite recipe hacks and used organic bottled vegetable juice! You get an awesome soup base, there are way more veggies than normal in your meal, and it adds a delicious and healthy taste.

I also use vegetable juice in Instant Pot Beef Stew, Ravioli Soup, Ground Beef Vegetable Soup, and Instant Pot Mexican Rice.

If you are new to pressure cooking and the Instant Pot, check out this post on easy Instant Pot recipes for beginners.

Taco Soup Toppings & Variations

Top your chicken tortilla soup with:

Fun pro tip: add 4 oz of warmed cream cheese to the hot soup after it has finished cooking, and put the lid back on for 10 minutes to let it get good and melty. Then stir! You’ll now have an amazing creamy tortilla soup.

Serve with Air Fryer Biscuits for the best dinner ever.

Meal Prep Tips

  • Use rotisserie chicken to speed up your prep time. Add it with the other ingredients at the end of the cooking time.
  • Use frozen garlic, frozen carrots, frozen onions, and frozen peppers for a true dump-and-go meal.
  • If you’re pressed for time, slice the chicken breast into 3 large pieces and add them to the Instant Pot. Remove the chicken breasts once the soup has finished cooking, shred them with two forks in a bowl, and return the shredded chicken to the soup.
chicken, green pepper, carrots, and onions in an Instant Pot |

Pro Tips/Recipe Notes:

  • I used jasmine rice for this recipe, but feel free to use brown. Increase the cooking time for brown rice to 20 minutes in the Instant Pot and double it for the stovetop. For brown rice, the time remains the same for the slow cooker set on high. You can also use leftover Instant Pot Garlic Butter Rice.
  • Make this Instant Pot Tortilla Soup plant-based by using veggie broth, excluding the chicken, and doubling the beans.
  • Use the full amount of chili powder recommended for a version with more heat. Use the lower amount recommended in the recipe below for a kid-friendly soup.
  • The recipe can be made into a soup or stew depending on your desired consistency. See recipe notes for details.
  • If you don’t have all the seasonings called for in this recipe, use your favorite packaged taco seasoning (or even homemade Gluten-Free Taco Seasoning). The flavor will be different but still tasty.
Instant Pot tortilla soup in a bowl with cilantro, sour cream, cheese, lime, and green onion


One serving of Instant Pot Chicken Tortilla Soup has 3 WW Freestyle SmartPoints.

4.89 from 18 ratings

Instant Pot Chicken Tortilla Soup Recipe

Prep: 10 minutes
Cook: 10 minutes
Pressure/depressurizing: 15 minutes
Total: 35 minutes
Instant Pot tortilla soup in a bowl with cilantro, sour cream, cheese, lime, and green onion
Healthy, easy, and delicious chicken tortilla soup in the Instant Pot is the tastiest comfort food in under 30 minutes.



  • Add all the ingredients to the Instant Pot.
    1 cup onion, 2 cups carrots, 1 green pepper, 1 lb boneless skinless chicken breast, 5 cloves garlic, 3 cups chicken stock, 3 cups vegetable juice blend, 1 cup frozen corn, 1 can black beans, drained, 1/3 cup rice, 2 tsp mild chili powder, 2 tsp smoked paprika, 2 tsp ground cumin, 1/2 tsp dried oregano
  • Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes. 
  • When the soup has finished cooking, the Instant Pot will beep and switch to ”keep warm". Allow it to sit with the lid on for 5 minutes and then do a manual release with the nozzle set to venting.
  • Top with your favorite toppings.
    salt & pepper to taste


  1. 2 tsp of chili powder is perfect for people who don’t like spicy. 3 tsp (1 tbsp) would be better for those who like a bit of heat.
  2. If you prefer more of a soup consistency, use 5 cups of chicken broth. If you want it more stew-like, only use 3 cups of chicken broth.
  3. Use rotisserie chicken to speed up your prep time. Add it with the other ingredients at the end of the cooking time.
  4. If you want to use brown rice, you’ll need to increase the cooking time to 20 minutes in the Instant Pot and stovetop. Cook time remains the same for the slow cooker set to high.
Slow cooker Instructions
  1. Add all the ingredients (note: increase liquids by 2 cups) but rice to the slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.
  2. Add rice in the last hour of cooking.
Stovetop Instructions
  1. In a heavy-bottomed saucepan, heat olive oil over medium heat. Saute carrots, onion, and chicken for 4 minutes. Add green pepper and garlic and saute for 1 more minute. 
  2. Add all the other ingredients, place the lid on the pot and cook over medium heat for 25 minutes, stirring occasionally. You may need to increase the liquids by 1-2 cups.


Serving: 1cupCalories: 216kcalCarbohydrates: 29gProtein: 14gFat: 5gSaturated Fat: 0gCholesterol: 24mgSodium: 125mgPotassium: 754mgFiber: 6gSugar: 5gVitamin A: 6610IUVitamin C: 50.4mgCalcium: 58mgIron: 2.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Fusion
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

Shop This Post

About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. We had friends over with picky kids, a total of 4 adults and 5 kids, and everyone loved it. The kids named it Burrito Gut Soup!5 stars

  2. Yum yum yum! Huge hit in our house, my four year old and husband both declared this to be their favourite dinner, and the 16 month old wanted us to feed her for a change as she couldn’t get the full spoon to her mouth day enough.
    I used 1 and 1/3c of dried black beans and brown rice, cooked for 22 minutes on high which was perfect. I also used the 5c of ‘garbage soup’ aka the best stock as I was using dried beans, and substituted passata plus additional seasonings for the vegetable juice. Best of all I only needed 10 min of hands on time, and dinner was served within the hour. Thanks Sarah!5 stars

    1. Awww, so glad to hear that!!! Curious though if you’re able to source the tomato juice in NZ? Do you guys have similar products?

      Troy is thrilled that “Garbage soup” is catching on as a term. LOL

      1. We can get tomato juice ( not the one you linked to but plain or V8) but it isn’t something I keep on hand. I always have jars of passata.
        Garbage soup had really caught on around here…

  3. This is the ultimate quick to throw together, one pot meal! I LOVE step 1: add all ingredients, lock the lid. We didn’t even have to wash the meat cutting board because I just cut the chicken with my kitchen scissors right into the pot.
    And, of course, it tastes great! I’d never used Veggie juice in a recipe before, but really liked it. Thanks for another great recipe, especially wonderful for a weeknight! Can’t wait to have the leftovers tonight.5 stars

    1. So glad you liked it Becky, and I LOVE using kitchen scissors for cutting meat! I’m not sure what we ever did without kitchen shears.

      If you have any leftover veggie juice I also use it in my beef stew recipe!

  4. This was SO easy to make and it was delicious! I might add a bit more chicken next time, but overall it was yummy. Btw, I also cannot stand green peppers but it was good!4 stars

  5. You sneaky devil, you! You didn’t even mention that this is lower in salt! I looked at your nutrition count and thought you might have been cooking some mushrooms, but NOPE, you used a very low salt vegetable juice and no salt added beans! FYI, if you have a Sprouts market near you they have a good no salt added chicken broth (and chicken with no added brine, for those of us who don’t always go with organic, which may or may not have brine added). If I use unsalted chips (hello, Trader Joe’s) and go light with the cheese, even someone like me with a VERY restricted salt diet can snarf this gown with gusto. Plus, red bells don’t have the sharp taste – green bell peppers are, after all, unripe. And for those missing the salt, it can be added at table without hurting the final product. I can make and even grade this recipe without making it because I know it will be good. THANK YOU!5 stars

    1. HAHA…sorry?

      Since I usually just make my own stock I never even think of the sodium content in storebought. But you’re right, a brined chicken would be bonkers high in sodium.

      I actually skip the chips with this soup because I like it with just the rice. Troy, of course, does chips.

      Happy cooking!

  6. Well, made an absolutely fabulous meal. I was staying with a friend in Mallorca and unable to get all the exact ingredients, at the shop available . Had to make it up a bit, I also cooked minus rice as it gives me problems!

    As usual with these things, it was even better warmed up the next day! It will be making an appearance at home in the future.5 stars

    1. So glad you and your friend enjoyed it, Pauline! I agree – soup is sooo much better on day 2.

      Thanks for taking the time to leave a review! 🙂

  7. I used spicy V8 and the flavor was awesome but my rice turned out mushy. I’m still a newbie to the Instant Pot.5 stars

      1. Just long-grain, white rice. Maybe it was too long cook time for it. I’ll definitely try it again. I guess that’s my “sign” that I should be using brown rice! Definitely with spicy juice again!

      2. Hmmmm, that should have been fine. Did you wait 10 minutes for a natural release and then move the lever to venting? The only thing I can think about is if you forgot that step it could have taken too long to depressurize and thus overcooked your rice.

        You could try cooking it at 8 minutes next time to see if that works better for you. When making just rice I cook mine for 7 minutes.