When I became a mom, the quality of my cooking took a major nosedive. And when I became a working mom, my cooking was nonexistent. Ordering take out has ruled our dinner options since Theo was born five years ago, but now with two kids and two monthly tuitions, we need to be more mindful of how much we spend on food. This is what led me to buy an Instant Pot! It is a multi-cooker that does the job of a pressure cooker, slow cooker, rice cooker, steamer and more, all in one! You can cook an entire meal in one pot and save yourself valuable time during prep & clean-up! I’ve been testing out some of our favorite dinner recipes with the Instant Pot, and have been amazed at how fast and easy it is to cook dinner, even with two young kids clamoring for my attention. This Instant Pot Tortilla Soup recipe is one of the first meals I tried in our Instant Pot. Yummy and ready to serve in just 35 minutes!


The origins of tortilla soup may still be a mystery, but the way you’d find it in Mexico City, is simply chicken broth combined with roasted tomatoes, onion, garlic, chiles and fried tortilla strips.

Here are my favorite ingredients to use when making our Instant Pot Tortilla Soup recipe:



1 tablespoon olive oil

4 garlic cloves, minced

1 teaspoon chili powder

2 cans (14.5 ounces each) diced tomatoes in juice

2 cans (15 ounces each) black beans, rinsed and drained

1 can (14.5 ounces) reduced-sodium chicken broth

1 package (10 ounces) frozen corn kernels

Coarse salt and ground pepper

1 cup crushed tortilla chips, plus more for serving (optional)

1 tablespoon fresh lime juice, plus lime wedges for serving


Place the Instant Pot on the sauté function. Add the olive oil and garlic to the pot. Cook for 2-3 minutes until fragrant.

Add the reduced-sodium chicken broth, chili powder, and diced tomatoes to the Instant Pot.

Close the pot and seal. Place the Instant Pot on Manual > High Pressure Cooking for 10 minutes.

Allow the steam to naturally release for 10 minutes instead of performing a quick release.

Remove the lid and place the Instant Pot on the sauté function.

Add the corn, beans, lime juice, salt and ground pepper. Stir to combine. Allow the soup to cook for 3-4 minutes until the corn and beans have softened some.

Serve in soup bowls and top with tortilla strips and fresh lime wedges.

I hope you enjoy this Instant Pot Tortilla Soup Recipe as much as my family does. And please share any of your favorite Instant Pot recipes with us here, I’m always looking for new ones to try! (This is another Instant Pot Dinner Recipe we’ve been loving lately!)

Leave a Comment


  1. Dawn T wrote:

    Where is the chicken in the recipe and is it cooked in the broth or separately?

    Posted 4.7.19 Reply