Instant Pot Chicken Tortilla Soup
A quick Mexican-style chicken tortilla soup made by blending fresh vegetables into a rich base, then pressure cooking chicken until tender. Top with cheese, avocado, tortilla strips, and your choice of garnishes.
Ingredients
Method
Completed steps 0
Blend onion, tomatoes, garlic, chipotle chile with sauce, jalapeño, salt, and cilantro until smooth.
Set the Instant Pot to sauté mode and heat the oil until shimmering.
Pour the blended vegetable mixture into the pot and stir frequently for 10 minutes until noticeably thickened.
Add 4 cups water and the corn tortillas if using them for body.
Cut the chicken breasts into large pieces and add to the pot.
Lock the lid, set to high pressure for 20 minutes, then allow pressure to release naturally for 10 minutes before fully venting any remaining pressure.
Remove the chicken, shred it, return it to the pot, and ladle into bowls. Serve with cheese, avocado slices, tortilla strips, and other toppings.
Notes
Shredding the chicken after cooking lets you control texture and remove it easily from the hot broth.
The blended vegetable base thickens significantly during sautéing, creating authentic depth of flavor.
Garnish generously—the toppings (cheese, avocado, sour cream, crispy tortilla strips) are essential to the dish.
Calories: 208 kcal · Carbs: 10 g · Protein: 25 g · Fat: 7 g · Sodium: 782 mg · Fiber: 2 g · Sugar: 2 g
Adapted from Urvashi. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.