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Creamy Instant Pot Chicken Tortilla Soup

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A quick and easy creamy chicken tortilla soup made in the Instant Pot, featuring smoky chipotle, tender chicken, and a bright lime finish. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 4 cups chicken broth (homemade or low-sodium store-bought)
  • 1 cup black beans, rinsed and drained
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1–2 chipotle peppers in adobo sauce, chopped (adjust to taste)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ cup sour cream
  • 1 cup shredded cheese (Monterey Jack or cheddar)
  • Juice of 1 lime
  • Tortilla strips for garnish
  • A handful fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Set Instant Pot to ‘Sauté’ mode. Add 1 tablespoon oil and cook diced onion for 3-4 minutes until softened and translucent.
  2. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
  3. Stir in cumin, chili powder, and chopped chipotle peppers. Toast spices for 1 minute.
  4. Add chicken broth and fire-roasted diced tomatoes with juices. Stir well, scraping any bits off the bottom.
  5. Nestle chicken breasts into the pot and sprinkle black beans on top. Season with salt and pepper.
  6. Seal Instant Pot lid and set valve to ‘Sealing’. Cook on high pressure for 12 minutes.
  7. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
  8. Remove chicken breasts and shred with two forks. Return shredded chicken to the pot.
  9. Stir in sour cream and shredded cheese until melted and smooth. Add broth or water if soup is too thick.
  10. Squeeze fresh lime juice and stir in chopped cilantro. Adjust seasoning as needed.
  11. Ladle soup into bowls and garnish with tortilla strips and extra cheese or cilantro if desired.

Notes

Do not skip sautéing onions and garlic to develop flavor. Adjust chipotle peppers to control spice level. Add sour cream after pressure cooking to avoid curdling. Use fresh lime juice at the end to brighten flavors. For dairy-free, substitute sour cream with coconut yogurt and use vegan cheese. For gluten-free, verify broth and tortilla strips. Leftovers keep up to 3 days refrigerated; freeze without sour cream and cheese.

Nutrition

Keywords: Instant Pot, chicken tortilla soup, creamy soup, easy dinner, chipotle, quick recipe, weeknight meal

Find it online: https://pokirecipes.com/creamy-instant-pot-chicken-tortilla-soup-recipe-easy-and-delicious-to-make/