Save My Instant Pot and I had a rocky start, honestly. I bought it convinced I'd become one of those effortless weeknight dinner people, but it sat on my counter for months gathering dust. Then one rainy Tuesday, I craved something warm and tangy, and instead of ordering out, I threw together whatever was in my pantry—chicken, beans, tomatoes, some spices—and hit a button. Thirty-five minutes later, my kitchen smelled incredible, and I realized I'd finally figured out what all the fuss was about. This soup became my proof that the Instant Pot could deliver real, comforting food without any of the fussy technique.
I made this soup for my sister's book club last fall, and I'll never forget how she texted me the next day saying people were still talking about it. She'd mentioned it was my recipe, and I got three requests within a week, including from her neighbor who apparently went to the store specifically to buy an Instant Pot because of it. That moment taught me that good food shared with intention creates ripples you don't always expect.
Ingredients
- Chicken breasts or thighs: Thighs stay juicier under pressure, but breasts work fine if that's what you have—just don't skip the shredding step, which transforms them into something tender and soup-friendly.
- Yellow onion, garlic, and bell pepper: These three create the aromatic base, and sautéing them first makes a real difference in building depth before the pressure cooking even starts.
- Jalapeño: Seed it if you prefer mild heat, or leave the seeds in if you like things with a kick—this is your dial to turn.
- Corn kernels: Frozen works just as well as fresh and honestly tastes better mid-winter when fresh corn is a memory.
- Diced tomatoes: Use canned with their juices; they're reliable and already broken down by the time you need them.
- Black beans: Drain and rinse them well to reduce the starchy liquid that can make the soup cloudy.
- Chicken broth: Low-sodium matters here because you're controlling the salt, and cheap broth can taste tinny under pressure.
- Tomato paste: A full tablespoon adds umami and body that makes people wonder if you simmered this for hours.
- Lime juice: Fresh lime at the end brightens everything and is non-negotiable for that authentic taco-Tuesday flavor.
- Spice blend: This combination of chili powder, cumin, paprika, and oregano is balanced—none of them overpowers, and together they taste like someone who actually knows what they're doing.
Instructions
- Sauté your aromatics into submission:
- Set your Instant Pot to Sauté mode and add a splash of oil, then throw in the diced onion, garlic, and bell pepper. Let them soften for 2 to 3 minutes, stirring occasionally—you want them to lose their raw edge and start releasing their smell into the pot. This step is easy to rush, but don't; it's the foundation of everything that comes after.
- Bloom those spices:
- Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper, then cook for exactly 1 minute. You'll notice the aroma shift—that's the spices waking up and bonding with the oil and heat. This minute is the difference between a soup that tastes like a recipe and one that tastes like someone cared.
- Build your soup foundation:
- Add the chicken, diced tomatoes with their juices, black beans, corn, and chicken broth, then stir everything together so nothing's stuck to the bottom. The mixture should look full and colorful at this point, and a little vegetable-forward—the broth will settle in as it cooks.
- Seal and pressure cook:
- Secure the lid and check that the valve is set to Sealing, not Venting. Set the Instant Pot to Pressure Cook (or Manual) on High for 10 minutes—this is enough time to cook the chicken through and meld the flavors without turning anything to mush. The pot will beep when it's finished, and you might hear a little hiss; that's normal.
- Release pressure thoughtfully:
- Let the pot sit untouched for 5 minutes to release pressure naturally—this keeps the chicken moist instead of shocking it with sudden pressure change. After 5 minutes, carefully move the valve to Venting and step back while any remaining steam escapes. If steam keeps coming out for more than a minute, wait a bit longer before opening.
- Shred and return:
- Carefully remove the chicken pieces and shred them with two forks right on your cutting board or in a small bowl. Return the shredded chicken to the pot and stir it in, breaking up any pieces that clung together.
- Finish with brightness:
- Squeeze in the lime juice and give everything a final stir. Taste a spoonful and adjust the salt or add a pinch more cumin if it needs it—soups are forgiving enough to tweak in this final moment.
- Serve with intention:
- Ladle the soup into bowls and let people build their own toppings situation with tortilla strips, avocado, cilantro, cheese, sour cream, and extra lime. The best part of this soup is how it transforms based on what you add on top.
Save There's a particular kind of comfort that comes from a bowl of this soup on a random weeknight—the kind where you didn't plan dinner, the kind where life felt chaotic, and suddenly you're sitting down with something warm and complete. That's when I know a recipe has earned its place in my regular rotation.
Why This Soup Works Every Time
The Instant Pot's pressure cooking environment is almost forgiving in the best way. The high heat and sealed environment mean flavors concentrate instead of simmering away into nothing, so even a simple combination of ingredients tastes developed and intentional. I've made this soup with different vegetables depending on the season—zucchini in summer, extra carrots in winter—and it always lands because the spice blend and technique are solid.
Customizing Without Losing Your Way
The beauty of this recipe is that it's a template more than a strict formula. I've added roasted chipotle peppers for smokiness, a dash of hot sauce for people who want their comfort with an edge, and once I even threw in a handful of cilantro stems for extra herbaceousness. The core stays the same—the sauté, the spices, the pressure cook time—but the details are yours to play with based on what's in your fridge or what mood you're in.
Toppings as the Final Act
I used to serve this soup plain, thinking it was complete as-is, and then one friend showed up with a container of crispy tortilla strips she'd fried herself, and suddenly everyone understood why this was worth making. The toppings aren't optional extras; they're the second half of the experience, adding texture and brightness that plain broth can't deliver alone.
- Tortilla strips—crispy or soft—turn soup into something you can almost eat with your hands.
- Fresh cilantro and lime are the one-two punch that makes everything taste fresher and brighter than it has any right to.
- Avocado adds richness without heaviness, so you can eat a big bowl without feeling weighed down afterward.
Save This soup has quietly become one of those recipes I don't really need to look up anymore because I've made it enough times to know it by feel. That's how you know a recipe is truly yours.
Recipe FAQ Section
- → Can I use frozen chicken breasts in this soup?
Yes, you can use frozen chicken breasts. Increase the pressure cooking time to 12-15 minutes and ensure the chicken reaches an internal temperature of 165°F before shredding.
- → How spicy is this tortilla soup?
The soup has a mild to medium spice level as written. Adjust the heat by adding more jalapeño, chipotle peppers, or hot sauce. For a milder version, omit the jalapeño entirely.
- → Can I make this without an Instant Pot?
Absolutely. Simmer all ingredients in a large Dutch oven or stockpot for 45-60 minutes until the chicken is cooked through and tender. Shred the chicken and return it to the pot to finish.
- → How long does this soup keep in the refrigerator?
Store cooled soup in an airtight container for up to 4 days. The flavors actually improve overnight. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- → What's the best way to get crispy tortilla strips for topping?
Cut corn tortillas into strips, toss with a little oil and salt, then bake at 400°F for 8-10 minutes until golden and crispy. Alternatively, pan-fry them in oil for 2-3 minutes per side.
- → Can I freeze this soup?
Yes, freeze the soup without toppings for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Add fresh toppings like cilantro, avocado, and tortilla strips after reheating.