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Saturday, October 31, 2020
Home Food Instant Pot® Chicken and Tortilla Soup

Instant Pot® Chicken and Tortilla Soup

Perfectly seasoned tortilla soup in under 1 hour. Delicious! Top soup with a dollop of sour cream, non-fat Greek yogurt or non-fat cottage cheese, grated cheese, crushed tortilla chips or tostadas, and avocado.


  • 1 (32 fluid ounce) container chicken broth
  • 1 (15 ounce) can fire-roasted diced tomatoes
  • 1 ½ cups frozen corn
  • 1 onion, chopped
  • ½ cup cauliflower rice
  • ¼ cup quinoa
  • 3 cloves garlic
  • 2 teaspoons chili powder
  • 3 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound chicken breast
  • 3 tablespoons vegetable oil for frying
  • 2 (8 inch) corn tortillas, cut into bite-sized strips


Instructions Checklist

  • Step 1
    • Combine chicken broth, tomatoes, corn, onion, cauliflower rice, quinoa, garlic, chili powder, cumin, paprika, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Add chicken breast. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Step 2
    • Meanwhile heat oil in a skillet over moderately high heat. Add tortilla strips and cook until golden, about 1 minute. Remove with a slotted spoon and drain on paper towels.
  • Step 3
    • Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and shred or cut into bite-sized pieces.
  • Step 4
    • Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.

Nutrition Facts

Per Serving:228 calories; 4.1 g total fat; 43 mg cholesterol; 1345 mg sodium. 28.5 g carbohydrates; 20.1 g protein; 

Prep:5 mins

Cook:20 mins

Total:45 mins

Additional:20 mins



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