Instant Pot Tortilla Soup

Course Soup
Cuisine American, Tex Mex
Prep Time 5 minutes
Servings 4


  • 2 tbsp Olive Oil
  • 1 Onion, diced
  • 3 cloves Garlic, crushed
  • 1 Red Pepper
  • 1 Green Pepper
  • One Jalapeno (minced, deseeding optional)
  • 6 cups Broth (I used chicken, but you can sub Veg)
  • 1 19 oz Can of Black Beans, Rinsed and Drained
  • 1 398ml Can of Fire Roasted Tomatoes
  • 1 cup Corn Kernels (canned or frozen)
  • 1.5 tsp Cumin powder
  • 1.5 tsp Coriander Powder
  • 1 tsp Cayenne/Red Chilli Powder
  • 1 1/2 cup Shredded Chicken
  • 2 Limes (Juice of)
  • 2 Scallions, sliced (discard white part)
  • 1/4 cup Cilantro, chopped


  • Additional Limes
  • Tortilla Strips (see note)
  • Shredded Cheese (optional)
  • Sour Cream (Optional)


  1. Put IP on Saute mode medium heat, add olive oil and saute onions and garlic for a minute. 

  2. Add the broth, the veggies, the spices, beans and corn, give it a good stir.

  3. Put on Soup mode, Seal, and set the timer for 10 minutes. 

  4. Let Natural Release i.e. the pressure come down on it's own, about 15 minutes, 

  5. Stir in half the scallions, half the cilantro, the chicken, the juice of 2 limes and adjust seasoning. 

  6. Serve with the remaining scallions, cilantro and garnishes on the side. 

Recipe Notes

Authentically a Tortilla Soup would have Tortilla Strips two ways - in the soup itself and then crispy fried and as a garnish. I just scattered a handful of some crunchy store bought ones over top, but you're welcome to do either!