30-Minute Dump-and-Go Instant Pot Tortilla Soup
A hearty Mexican-inspired soup that lives up to its name - simply dump all ingredients into your pressure cooker and let it work its magic. This protein-packed bowl combines tender chicken, black beans, and corn in a flavorful broth seasoned with chili powder and garlic. Perfect for busy weeknights when you need a satisfying meal without the fuss. The beauty lies in its simplicity - no browning, no sauteing, just pure convenience that delivers restaurant-quality flavors. Topped with crispy tortilla strips and melted cheese, it transforms humble pantry staples into a comforting feast that feeds the whole family.
Ingredients
- 14 ½ ounce cans chicken broth
- 15 ounce can whole kernel corn, drained
- 15 ounce can black beans, rinsed and drained
- 5 ounce cans chicken breast chunks, drainedleftover cooked chicken1:1gluten-freelow-sodium
use 1-2 cups shredded
- 10 ounce can diced tomatoes with green chile peppers
- ½ teaspoon chili powder
- ½ teaspoon seasoning saltregular salt1:2 ratiolow-sodium
use 1/4 teaspoon salt
- ½ teaspoon garlic powder
- 3 ½ ounce package tortilla strips, for garnishcrushed tortilla chips1:1gluten-free available
use same amount
- 2 tablespoons shredded Mexican cheese blend, or to taste
Instructions
- 1
Pour chicken broth, corn, black beans, chunk chicken, tomatoes with green chilies with their juices, chili powder, seasoning salt, and garlic powder into pressure cooker
- 2
Stir to combine all ingredients
- 3
Close and lock the lid
- 4
Select high pressure according to manufacturer's instructions and set timer for 5 minutes
- 5
Allow 10 to 15 minutes for pressure to build
- 6
Release pressure carefully using quick-release method for about 5 minutes
- 7
Unlock and carefully open the lid
- 8
Ladle soup into serving bowls
- 9
Top with tortilla strips and shredded cheese to taste
Tips
Use low-sodium broth if watching salt intake since seasoning salt and canned goods add plenty
Rinse black beans thoroughly to remove excess starch and reduce cloudiness in the broth
Add a squeeze of lime juice just before serving to brighten all the flavors
Good to Know
Refrigerate up to 3 days in sealed containers
Can make 1 day ahead, reheat gently on stovetop
Serve hot with additional toppings like sour cream, avocado, or cilantro
Common Mistakes
Don't skip the natural pressure build time or soup may be watery
Drain canned ingredients thoroughly to avoid excess liquid
Quick release immediately after cook time to prevent overcooking
Substitutions
Gluten-Free Swaps
use 1-2 cups shredded
use same amount
General Alternatives
use 1/4 teaspoon salt
FAQ
Can I use fresh ingredients instead of canned?
Yes, use 2 cups cooked chicken, 1 cup each fresh corn and cooked black beans. Add 1 cup diced fresh tomatoes and increase cook time to 8 minutes.
What if I don't have an Instant Pot?
Use a slow cooker on low for 4-6 hours or simmer on stovetop for 20-30 minutes until heated through and flavors meld.
How long will leftovers keep?
Store in refrigerator up to 3 days or freeze up to 3 months. Thaw overnight and reheat gently, adding broth if needed.