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A bowl of Instant Pot Tortilla Soup topped with chopped green onions, diced tomatoes, and crispy tortilla strips, served with a piece of cornbread on the side. A small plate of extra green onions is in the background.
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Instant Pot Tortilla Soup

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

Ingredients

  • 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 ½ cup Shredded Chicken
  • 2 Limes (Juice of)
  • 2 Scallions, sliced (discard white part)
  • ¼ cup Cilantro, chopped

Garnishes

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

Instructions

  • Put IP on Saute mode medium heat, add olive oil and saute onions and garlic for a minute. 
  • Add the broth, the veggies, the spices, beans and corn, give it a good stir.
  • Put on Soup mode, Seal, and set the timer for 10 minutes. 
  • Let Natural Release i.e. the pressure come down on it's own, about 15 minutes, 
  • Stir in half the scallions, half the cilantro, the chicken, the juice of 2 limes and adjust seasoning. 
  • Serve with the remaining scallions, cilantro and garnishes on the side. 

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!