Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Instant Pot Fiesta Chicken Tortilla Soup

Start to finish cook time: 65 minutes (5 prep + 20 pressurize + 30 high pressure + 10 depressurize)
Effort Level: Low
Servings: 6-7

I just got back from a trip and needed to whip up a quick work lunch, so naturally soup is my go to! Soups are my favorite thing to cook in the Instant Pot, because there is so little work involved.  This soup is effortless, on the light side, a bit spicy, and tasty. It's loaded with veggies and protein, with out heavy creams or lots of a bunch of cheese.

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Source: Inspired by


Soup Ingredients

  • 1-2 small frozen chicken breasts, or 1 medium chicken breast, mildly defrosted
  • 2 (10oz) Cans Rotel Diced Tomatoes and Green Chilis®, Original Flavor, don't drain juices
  • 8oz can Hunts Tomato Sauce
  • 4oz can fire roasted and diced green chiles, drain just a bit
  • 2 cups black beans (if using dry black beans, be sure to cook prior to adding, or use canned)
  • 12 oz bag of frozen corn 
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 3 1/2 cups water
  • 1/4 tsp salt
  • 1/8 tsp garlic salt
  • 1 taco seasoning packet
  • 1 tsp Tony Chachere's® Original Creole Seasoning 
  • 1 tsp olive oil

Topping Ingredients
  • Shredded cheddar cheese
  • Crushed tortilla chips
  • Sliced green onions (optional)

  1. Chop onions and bell peppers into small squares, be sure to remove all seeds from bell peppers.
  2. Add oil to your Instant Pot and set to the high sauté feature. Add chopped onions and bell peppers, cook until onions are translucent. Then turn off saute.
  3. Add 1 cup of water and mix with a wooden spoon, scraping the bottom to reduce any areas that may set of the burn sensor.
  4. Take your frozen chicken and run under sink under hot water for 1-2 minutes, you just want to get it a bit defrosted but can still be mostly frozen. Season both sides with 1/3 of your taco seasoning packet. Add to your Instant Pot.
  5. Add in this order (on top of previously added ingredients): frozen corn, black beans, Rotel, salt, garlic salt, remaining taco seasoning, creole seasoning, tomato sauce, and 2 1/2 cups more of water. DO NOT MIX, red sauces tend to set of burn sensor so you are best leaving it as a top layer than mixing.
  6. Seal and set to high pressure for 30 minutes, allow for 20 minutes to reach pressure. Make sure your steam vent is set on the sealed position.
  7. Once it beeps it's done, give it 10 minutes to depressurize before releasing remaining steam.
  8. Remove chicken breast/s and place on plate, shred with two forks. Add shredded chicken back to Instant Pot and stir.
  9. Serve in a bowl, garnish with shredded cheese or tortilla chips (sliced onions could be tasty too).
Chop onions and bell peppers into squares, be sure to remove bell pepper seeds.
Add oil, bell peppers, and onions to your IP. Saute on high
until onions are translucent. Turn off saute.
Add 1 cup water and mix, scraping the bottom of the pot with a wooden spoon.
Season both sides of chicken breast/s with 1/3 of taco seasoning, adding next
into pot. 
Add corn, beans, and then Rotel.

Add remaining taco seasoning, creole, garlic salt, and regular salt.
Add tomato sauce and 2 1/2 cups water. Do NOT stir.
Seal and cook on high pressure for 30 minutes, allow 20 minutes
to pressurize. Once cooked, give 10 minutes of natural
depressure before releasing remaining pressure.
Remove chicken breast/s and shred with fork. Add back to soup.

Stir soup, allowing the shredded chicken to mix back in.
Garnish with shredded cheese, crushed tortilla chips, and or
diced green onions.