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My easy, creamy Instant Pot Chicken Tortilla Soup takes just 5 minutes of prep work and simple ingredients. Use fresh, frozen, or even leftover chicken! Perfect for a weekday family meal or Sunday supper. The easiest Instant Pot chicken tortilla soup with rice ever!
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Instant Pot Chicken and Rice Soup
Soup is a go-to comfort food at my house. I love to make all kinds of soups, stews, chowders, bisques... you name it! By far, this Instant Pot Chicken and Rice Soup is one of my family's absolute favorites. I get asked to make this soup constantly!
One of my favorite things about this Mexican chicken and rice soup Instant Pot recipe is that it's super easy to make in no time at all, and you can even make it with leftover chicken if you want. Seriously, what could be better?
Instant Pot Chicken Rice Soup Ingredients
- vegetable oil
- onion
- garlic
- chicken
- chicken broth
- canned corn
- canned diced tomatoes with green chilies
- canned black beans
- chili powder
- oregano
- cumin
- salt and pepper
- cooked rice
What makes this Instant Pot Chicken and Rice Soup so easy is that it uses simple ingredients. You can use fresh, frozen, or even leftover rotisserie chicken to make it. Since it uses cooked rice, you can even use leftover rice.
How to Make Instant Pot Chicken Tortilla Soup
- Press the saute button on your Instant Pot. Add vegetable oil to the pot. Once hot, add chopped yellow onion and cook for 2-3 minutes or until soft.
- Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- Turn off the Instant Pot.
- Add chicken breasts, chicken broth, canned corn, canned diced tomatoes with green chilies, canned black beans, chili powder, oregano, cumin, salt, and pepper to the Instant Pot. Give everything a quick stir.
- Cover and secure the Instant Pot lid. Be sure the release valve is set to seal. Press the “soup” setting button and then the “manual” button. Set the soup for 15 minutes.
- After 15 minutes, turn off the Instant Pot and let it sit for 20 minutes. After 20 minutes, carefully turn the release valve to vent (use tongs or a kitchen towel to prevent scalding) and wait until no more steam comes out. Carefully remove the lid.
- Remove the chicken breasts to a plate and shred them using two forks. Return to the pot and stir to combine. Add cooked rice to the pot and stir to combine. Serve and enjoy!
I love chicken tortilla soup so much, I also have a stovetop chicken tortilla soup that is amazing!
Chicken Tortilla Soup in the Instant Pot Tips
- Fresh or frozen chicken: You can use fresh or frozen chicken in this recipe. You don't have to worry about defrosting anything!
- Use rotisserie or leftover chicken: You can use leftover or rotisserie chicken for this recipe! If you do, add it after cooking the soup, and let it sit for a few minutes to allow the chicken to reheat in the hot soup.
Chicken Tortilla Soup Topping Ideas
- Diced Avocado
- Tortilla Chips
- Cilantro
- Sour Cream
- Shredded Cheese
Chicken and Rice Soup FAQs
If you use leftover chicken that's already been cooked or rotisserie chicken, we recommend adding it in at the end instead of cooking it with the soup. Let it sit for a few minutes after adding it to allow the chicken to reheat in the soup.
For this chicken and rice soup Instant Pot recipe, we use rice that's already been cooked. Try our Perfect Instant Pot White Rice or Portuguese Rice.
Easy Soup Recipes
See more of my Easy Soup Recipes, like Crockpot Vegetable Soup!
For more chicken recipes and inspiration on how to cook chicken perfectly, follow my Chicken Temperature Chart!
Instant Chicken Tortilla Soup
Equipment
Ingredients
- 1 tablespoons vegetable oil
- ½ yellow onion - peeled and chopped
- 2 cloves garlic - minced
- 2 chicken breasts - frozen
- 6 cups chicken broth
- 15 ounce canned corn - drained
- 14.5 ounce diced tomatoes - with green chilies
- 15 ounce canned black beans - drained and rinsed
- 1 tablespoon chili powder
- ½ tablespoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups cooked rice
Instructions
- Press the saute button on your Instant Pot. Add 1 Tbsp. vegetable oil to the pot. Once hot, add ½ peeled and chopped yellow onion and cook for 2-3 minutes or until soft.
- Add 2 cloves minced garlic and cook for 1 minute, stirring constantly to prevent burning. Turn off the Instant Pot.
- Add 2 fresh or frozen chicken breasts, 6 cups chicken broth, 15 oz. drained canned corn, 14.5 oz. canned diced tomatoes with green chilies, 15 oz. drained and rinsed canned black beans, 1 Tbsp. chili powder, ½ Tbsp. oregano, ½ tsp. cumin, ½ tsp. salt, and ¼ tsp. pepper to the Instant Pot. Give everything a quick stir.
- Cover and secure the Instant Pot lid. Be sure the release valve is set to seal. Press the “soup” setting button and then the “manual” button. Set the soup for 15 minutes.
- After 15 minutes, turn off the Instant Pot and let it sit for 20 minutes. After 20 minutes, carefully turn the release valve to vent (use tongs or a kitchen towel to prevent scalding) and wait until no more steam comes out. Carefully remove the lid.
- Remove the chicken breasts to a plate and shred using two forks. Return to the pot and stir to combine. Add 2 cups cooked rice to the pot and stir to combine. Serve and enjoy!
Notes
- Fresh or frozen chicken: You can use fresh or frozen chicken in this recipe. You don't have to worry about defrosting anything!
- Use rotisserie or leftover chicken: You can use leftover or rotisserie chicken for this recipe! If you do, add it after cooking the soup, and let it sit for a few minutes to allow the chicken to reheat in the hot soup.
thatskinnychickcanbake says
Such a delicious, flavorful soup! Time to break out my Instant Pot!
Amanda says
If the chicken is thawed and not frozen, should I adjust the cooking time? How long would you say? Thanks!
Marion Myers says
If the chicken is thawed, this recipe will still work. The cooker will likely take less time to get up to pressure, so you may not need to adjust the time at all.