Do you love using your Instant Pot? You’re going to love it even more with this Instant Pot Creamy Chicken Tortilla Soup! You can easily make up a hearty and simple soup recipe that will have everyone full and happy.
The invention of the Instant Pot is probably one of my favorite kitchen appliances because it just speeds up the cooking process so much, without taking away any of the flavors of the recipe.
I find myself making this simple tortilla soup recipe a lot during the cooler months of the year because it’s ready in just 15 minutes of time!
Make certain to check out this Instant Pot Cheeseburger Soup for another crazy good soup recipe to have in your back pocket as well.
Sometimes, we’re a house divided on what we’re wanting to eat. The kids ALWAYS ask for something pasta-related, and I like to have a healthy protein option added in as much as possible, too.
This is where this creamy chicken tortilla soup recipe combines all our wants and needs perfectly. It’s easy to make, creates a large serving for the entire family, and most times, we even have some leftovers to enjoy the next day!
This means that I can make one meal and usually get a couple of different meals out of it. For someone who feels like they’re cooking all of the time, I could that as a win!
The next time that you’re wanting to make a delicious homemade soup, I highly recommend giving this easy soup recipe a try. The flavor is delicious and it’s always been given two thumbs up by the kids.
Instant Pot Creamy Chicken Tortilla Soup
Makes 6 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
- 2 tablespoons vegetable oil
- 1 green bell pepper, diced
- 1 small onion, diced
- 3 cup chicken broth
- 1 pound boneless, skinless chicken breast
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon cumin powder
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 10-ounce can diced tomatoes with green chilies
- 1 15-ounce can chili beans
- 1 cup frozen corn
- 2 cups heavy whipping cream
Instructions:
1. Set the Instant Pot to saute and add the oil. When the pot is hot, add the pepper and onion and saute until tender.
2. Turn off the Instant Pot and add the chicken broth. Deglaze the pan by scraping the bottom of the pot with a wooden spoon.
3. Add the chicken and season with chili powder, salt, paprika, cumin powder, black pepper, garlic powder, and onion powder.
4. Add the diced tomatoes with green chilies, chili beans, and corn. Stir to combine.
5. Place the lid on the Instant Pot and seal the vent. Set to cook on high pressure for 7 minutes.
6. Do a quick release when the cooking time is up and remove the chicken from the pan. Use a fork to shred the chicken and return it to the pot.
7. Pour the heavy whipping cream in and stir to mix. Set the pot to saute and bring the soup to a boil, stirring occasionally. Allow cooking until the cream is warmed, around five minutes.
8. Enjoy!!
Instant Pot Creamy Tortilla Soup
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 2 TBS vegetable oil or coconut oil
- 1 green pepper diced
- 1 small onion diced
- 3 cups chicken broth
- 1 lb boneless skinless chicken breast
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp onion powder
- 1 10 oz can diced tomatoes with green chilies
- 1 15 oz can chili beans
- 1 cup corn – frozen or canned
- 2 cups heavy whipping cream
Instructions
- Set the Instant Pot to saute and add the oil. When the pot is hot, add the pepper and onion and saute until tender.
- Turn off the Instant Pot and add the chicken broth. Deglaze the pan by scraping the bottom of the pot with a wooden spoon.
- Add the chicken and season with chili powder, salt, paprika, cumin powder, black pepper, garlic powder, and onion powder.
- Add the diced tomatoes with green chilies, chili beans, and corn. Stir to combine.
- Place the lid on the Instant Pot and seal the vent. Set to cook on high pressure for 7 minutes.
- Do a quick release when the cooking time is up and remove the chicken from the pan. Use a fork to shred the chicken and return it to the pot.
- Pour the heavy whipping cream in and stir to mix. Set the pot to saute and bring the soup to a boil, stirring occasionally. Allow cooking until the cream is warmed, around five minutes.
- Enjoy!!
Looking for more yummy recipe ideas like this Instant Pot Creamy Chicken Tortilla Soup? Or maybe a dessert idea to go along with it? Head over to my Pinterest page where you will find many more delicious ideas!
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