Instant Pot Chicken Tortilla Soup

This is one of those 6 pm, everyone is starving, 30 minute dinner miracles. I almost always have all of the ingredients on hand and it ensures that we get a yummy healthy dinner even when we’re pressed for time. 


  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 2 tsp sea salt
  • 2 cans chicken stock
  • 2 6-8 oz Chicken Breast, frozen
  • 1 can black beans, rinsed
  • 1 can corn (or 2 cups of frozen corn)
  • 6 oz tomato paste
  • 1/2 cup Jalapeños, diced in their juice (optional for heat)
  • 1 packet taco seasoning


  1. Set instant pot on saute mode

  2. When "HOT" comes on, add olive oil and saute onions and garlic and salt until onions are translucent

  3. Cut chicken breasts in 1" chunks

  4. Place all remaining in instant pot.  Set on "Manual" mode and cook for 15 minutes.  

  5. When time is up, do a quick release and release pressure.  Add tortilla chips to your bowl and pour your soup over chips.  You can add avocado and cheese to your soup for a nice variety.  Enjoy.