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Instant Pot Tortilla Soup With Rice

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

instant pot tortilla soup on a grey board | sustainablecooks.com

I don’t like green peppers. Not one little bit. They’re gross and they smell like how burps taste.

But I recently had some tortilla soup at a little diner in our small town that was chock-full of green peppers. I realized this horrifying fact as soon as the bowl was delivered. There were too many in there and I couldn’t pick them out so I just plowed through and ate them. Like a big girl.

It was freaking delicious. My no thank you bites totally paid off.

Any previous attempt at tortilla soup in my house has been pretty tasty but this soup man, this soup was a step above. In addition to the normal tortilla soup ingredients, the restaurant version had rice in it. Rice! Why in the world had I never considered rice before? Stupid, stupid.

If you have ever made tortilla soup you know it almost always calls for a can of diced tomatoes. I love tomatoes but something about the chunks in this soup would have just been wrong. Instead, I pulled out one of my favorite soup 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.

How to Make Instant Pot Tortilla Soup With Rice

  1. Set Instant Pot to saute and wait for for the display to show “HOT”. Add olive oil, carrots, onion, and chicken. Saute for 2 minutes. Add green pepper and garlic and saute for another minute. Set Instant Pot to warm/turn off.

    chicken, green pepper, carrots, and onions in an Instant Pot | Sustainablecooks.com

    Mmmm, mostly raw chicken. Hungry yet?

  2. Add all the other ingredients and secure the lid. Set the lever to “sealing”. Press manual>high pressure>10 minutes.
  3. Go clean your kitchen or put your feet up. Just don’t clean your kitchen with your feet.
  4. When the time is up, allow for 10 minutes of a natural release and then use the quick release to remove any additional pressure.
  5. Top with avocado, cilantro, cheese, queso fresco, tortilla chips, sour cream/plain Greek yogurt, hot sauce, green onions, and lime wedges or whatever your heart desires. I mean, I wouldn’t recommend Skittles, but who am I judge? You do you.

More Instant Pot Soups to Try:

Variations of Instant Pot Tortilla Soup With Rice

  • The recipe calls for basmati rice, but feel free to use brown. Increase cooking time to 20 minutes in the Instant Pot and double for stovetop. Time remains the same for slow cooker set on high.
  • Make vegetarian 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.
  • Try topping with Encurtido – Honduran Pickled Veggies. You won’t regret it!
  • If you don’t have all the seasonings called for in this recipe, use your favorite packaged taco seasoning. The flavor will be different but still familiar and tasty.

instant pot tortilla soup on a grey board with a napkin | sustainablecooks.com

No go forth and make yourself some Instant Pot Tortilla Soup With Rice. But whatever you do, when you’re eating it, don’t remember that I said green peppers taste like burps.

Ah, crap.

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

instant pot tortilla soup on a grey board | sustainablecooks.com
Print
4.86 from 7 votes
Instant Pot Tortilla Soup With Rice
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

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

Course: Main Course
Cuisine: Fusion
Keyword: instant pot tortilla soup
Servings: 8
Calories: 312 kcal
Author: Sarah
Ingredients
Toppings
  • sour cream
  • plain Greek yogurt
  • fresh cilantro
  • lime wedges
  • shredded cheese
  • Crushed tortillas
  • diced green onions
  • hot sauce
Instructions
Instant Pot Instructions
  1. Set Instant Pot to saute and wait for for the display to show "HOT". Add olive oil, carrots, onion, and chicken. Saute for 2 minutes. Add green pepper and garlic and saute for another minute. Set Instant Pot to warm/turn off.

  2. Add all the other ingredients and secure the lid. Set the lever to "sealing". Press manual>high pressure>10 minutes.

  3. When the time is up, allow for 10 minutes of a natural release and then use the quick release to remove any additional pressure.

  4. Top with avocado, cilantro, cheese, tortillas, sour cream/plain Greek yogurt, and lime wedges or whatever your heart desires.

Slow cooker Instructions
  1. Add all the ingredients but rice to the slow cooker and cook on HIGH for 6 hours or LOW for 8 hours. Add rice in the last hour of cooking.

  2. Top with avocado, cilantro, cheese, tortillas, sour cream/plain Greek yogurt, and lime wedges or whatever your heart desires.

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.

  3. Top with avocado, cilantro, cheese, tortillas, sour cream/plain Greek yogurt, and lime wedges or whatever your heart desires.

Recipe Notes

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. 

 

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.

 

Use rotisserie chicken to speed up your prep time. Add it with the other ingredients at cook time.

If you want to use brown rice, you'll need to increase the cook time to 20 minutes in the Instant Pot and stove top. Cook time remains the same for slow cooker set to high.

 

In a rush? Do a quick release on the Instant Pot using a towel to flip the lever to "venting". It will take about 7 minutes.

 

Nutrition Facts
Instant Pot Tortilla Soup With Rice
Amount Per Serving
Calories 312
* Percent Daily Values are based on a 2000 calorie diet.

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

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26 comments on “Instant Pot Tortilla Soup With Rice”

  1. Yum! I will be making this one soon!

  2. Thank you for a fantastic recipe.  I made this today and it is delicious.

  3. This sounds really good, although my hubby is NOT a soup guy (he says he doesn’t “get” soup? Too liquid-y, I guess). I usually don’t make soups because the recipes always make SO much for just one person, but this looks so delicious. Maybe if I halve it? I love the addition of rice, seems like it would be more filling that way.

    • My husband is also indifferent to soup (calls it “garbage water”) but alas he married a total soup lover so he gets what he gets.

      I think making half of it would work just fine. I would plan another recipe for later in the week to use up the pepper and onion so that you can use up the leftovers. Maybe fajitas or omelets?

      • I actually love green peppers so they don’t usually go to waste in our house! 😉 Actually if I planned to make the tortilla soup early in the week and then make this one pan sausage/pepper/onion pasta dish that we love, that would be a perfect schedule

      • You can have all of my extra peppers! 😉

  4. Making this tomorrow. My 11-year old has been asking to cook with me (you’re welcome to his future spouse) so I think this will be a good one to try, he’ll get to learn about the IP too! The veggie juice soup hack is so clever, excited for Sunday dinner!! Thanks Sarah

    • Nice work on getting kids involved Mom! The veggie juice soup hack is one my friend Laney taught me over 10 years ago. I use it in beef stew too!

      Can’t wait to hear what you thought of the Tortilla Soup!

      • Turned out super tasty but I will reduce the amount of rice next time and/or increase the liquid. Soaked up all 4 cups of vegetable broth. My husband dubbed it “burrito guts” and liked scooping with corn chips. Added some Tobasco to my bowl to make my spicy-living momma proud.

        Side note. Started listening to My Dad Wrote a Porno podcast. Oh. My. Gosh. Love it. I’m very fond of British humor/people/accents so thanks for the recommendation! I think it’s a better alternative to the radio sometimes but I’m afraid I’ll be laughing to hard to listen while driving 😉

      • I hear yah! I prefer my soups soupy so I totally do the full 6 cups of broth.

        OMG isn’t it the best?? Have you seen photos of them? James is adddddorable.

  5. I make a similar recipe (crick pot & vegetarian) and use the leftovers (if you have them ;), to make nachos. I drain off the liquid (freeze as “stock” for the next batch or to add to another soup for extra flavor) and what’s left I use to top tortilla chips. Add some veggie cheese, broil, and add whatever toppings on that. Super yummy and a great way to stretch leftovers. 

  6. I am an instapot virgin and I was able to make this today very easily thanks to the clear instructions Sarah provided.  I did not add the peppers as my family are meh to them. I added 1 cup vegetable broth and 2 cups chicken broth along with the vegetable juice (awesome idea by the way!) and the soup was the perfect consistency as we like soup on the thicker side. The soup was very flavorful and the rice was cooked well!!  I’m a fan! Thanks for the recipe!!!

  7. Yum! Thanks for the great recipe. Made mine veggie by leaving out chicken and using veggie broth. So good! I did break down and buy the small instant pot so I’m still figuring it out, but this was easy and so flavorful! 

    • KC, did you get the 3 quart Instant Pot? I’ve seen it but could never figure out if it were too small to really make a lot of meals. Would be great to hear a review from you!

  8. This recipe turned out great! The whole family loved it! We topped the soup with lots of avocado!

  9. It was delicious. I just got an Instant Pot and panicked when I started it and hit Soup/Stew instead of manual and I am not sure if it’s the reason the rice soaked up the liquid…..it was delicious but more like a stoup! Can’t wait to try it again because I have a giant bag of basmati rice in the panty!

    • So glad you liked it Laurie! Did you follow the “thicker” directions or the “soupier” directions? I’m more of a broth girl myself.

      I have a recipe coming up in the next few weeks that uses more of that leftover basmati in a very delicious way.

      • I may have only done four cops next time I’ll try five for sure. Can’t wait for more uses for the rice!

  10. Just made this, in the crock post last night for dinner. MMMMmmmmm. Even my husband ate it, and he is a picky eater. Loved it, thanks for sharing!